Cream Scones

Laura Spencer-Whitacre


This scone recipe will melt in your mouth. delish

★★★★★ 7 votes
makes 1 dozen
15 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Top with marmalade, sit back and ENJOY! What a wonderful way to treat yourself...


2 c
all purpose flour
1/4 c
castor sugar, i use bakers sugar
2 Tbsp
baking powder
1/4 tsp
1/3 c
butter, cold. cut in pieces
1 c
whipping cream
1 tsp
orange zest
1/2 c
2 Tbsp
whipping cream or 1 egg white


1Preheat oven to 375*. Combine flour, sugar, baking powder and salt together. Sift.Use your pastry blender and add the cold butter until the consistency is course and crumbly.Add 1 cup of whipping cream, stirring just till moistened. (I add a bit more cream, it depends on your flour.
2now add the 1/2 cup currants and the orange zest. Turn out on lightly floured surface, and knead 4 to 5 times.( don't overwork your dough)
Roll out 3/4 inch thick and cut with rounded biscuit cutter (heart shapes are fun too)
3Place each scone about 2 inches apart on a non stick baking sheet. Brush tops of the scones with the remaining 2 Tbsp.cream or the egg white. Sprinkle with sugar
Bake at 375* for 15 minutes or until golden brown.
Serve warm with Devonshire cream and jams.

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #Cream, #tea, #scones