Cream Tea Scones

Nancy J. Patrykus


This recipe appeared in The Canadian Edition of the 1997 Old Farmers Almanac I thought I had lost it.
I am glad I finally found it , tucked in to one of my cook books!
Now you can enjoy it with my recipe for Mock Devonshire Cream


★★★★★ 1 vote

15 Min
15 Min


How to Make Cream Tea Scones


  1. Combine dry ingredients, then cut in the butter.
    Beat egg lightly. Reserve 1 Tablespoon of beaten egg .for topping.
  2. Add milk and remaining egg together. Beat. Then add to dry ingredients. Stir till a soft dough.
  3. Knead and roll lightly on a board. Cut into 2-1/2 rounds. Place on ungreased bake sheet, brush tops with reserved egg. Bake 425F 12-14 minutes

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About Cream Tea Scones

Course/Dish: Biscuits

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