Cream scones

Jan Mullikin

By
@jmulliki

My mother gave me a Fanny Farmer cookbook 36 years ago as a wedding shower present. It's my go to 'Bible' for cooking! I love hosting 'teas' and found this recipe years ago in my Fanny Farmer cookbook. It's delicious especially with lemon curd or clotted cream. Since clotted cream has been banned from import to the U.S. due to Mad Cow disease, I found a faux recipe that is every bit as good. Look the the clotted cream recipe on JAP, as well. Enjoy!


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Comments:

Serves:

12

Prep:

10 Min

Cook:

15 Min

Ingredients

2 c
flour
2 tsp
baking powder
1 Tbsp
sugar
1/2 tsp
salt
4 Tbsp
butter
2
eggs, well beaten
1/2 c
cream

Directions Step-By-Step

1
Preheat oven to 425 F. Lightly butter a cookie sheet. Mix the flour, baking powder, sugar, and salt in a large bowl.
2
Cut the butter in with a pastry cutter or two knives until it resembles coarse meal.
3
Add the eggs and cream and stir until blended. Turn out onto a floured board
and knead for about a minute. Roll about 1/4 inch thick and cut with a biscuit cutter into circles, OR you can form it into a round circle and cut into wedges.
Put on cookie sheet and bake 15 minute until very lightly golden brown. Serve warm with the faux clotted cream recipe I've put on this site or with lemon curd.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy