cream scones
(1 rating)
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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(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For cream scones
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2 cflour
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2 tspbaking powder
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1 Tbspsugar
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1/2 tspsalt
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4 Tbspbutter
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2eggs, well beaten
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1/2 ccream
How To Make cream scones
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1Preheat oven to 425 F. Lightly butter a cookie sheet. Mix the flour, baking powder, sugar, and salt in a large bowl.
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2Cut the butter in with a pastry cutter or two knives until it resembles coarse meal.
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3Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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