Cream Scones

These are delicious, on the sweeter side, melt in your mouth cream scones.

I cut in diamonds because they are fine and rich, and sparkly if you sprinkle with sugar!

Any cut shape will do though.

They are flakey, almost like pastry.

Cream Scones would work very well for a fruit shortcake

Always a favourite and always turn out.  They do! Even the re-rolled scraps turn out well.

I always say that scones, biscuits, anything that you can make into a shape is usually a good thing to make with children.  These especially so, because they don’t get tough as quickly with too much handling.

Any left for the next day toast up very well.

How to Make Cream Scones

1. Sift and mix together in a large bowl, the flour, baking powder, sugar and salt. 

2. Cut in the cold butter pieces until the butter is very small.

You could also put all of the dry ingredients and the butter into a food processor and pulse a few times.

3. Beat the cream and the egg together.

4. Make a well and pour the cream/egg mixture in.  You could also reserve a bit of cream and egg here to brush on top of the cream scones before baking.

4. Toss together lightly until combined.

Turn out onto a lightly floured board.

5. Knead lightly and fold it over about 4 times while you shape it into an oblong that you will be cutting into square or diamond shapes.

6. Roll to ¾” (2cm) thick.

Measure an mark or guess, for shapes. 

7. Cut the dough with a long knife, straight down into 9 cream scones, then gather the scraps to fold a couple of times, re-roll and cut what you can.  You could also form an 8″(20cm) round and cut in wedges.  

8. Transfer to a baking sheet, leaving space to grow.

9. Brush with the reserved egg/cream and sprinkle with the sugar.

Preheat the oven to 400°F (200°C).

10. Refrigerate cream sones for 20-30 minutes

Bake in preheated oven for 12-15 minutes.