Cream Scones
By
Susan Feliciano
@frenchtutor
1
I've seen several recipes for biscuits made with cream instead of shortening and milk, and was curious how these would turn out. So I experimented with cream and some scones, and came up with this. They are very fluffy and light - and simple to do.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
12-15 scones
Prep:
10 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
1/2 cheavy cream
-
1egg
-
3 Tbspsoft butter
-
2 Tbspsugar
-
1 1/2 cself rising flour
-
1/4 cchopped dates or raisins, if desired
How to Make Cream Scones
- Preheat oven to 400° F. Beat cream with egg until well blended. Beat in sugar and butter until thick and creamy.
- Stir in 1 cup of the flour until well mixed. Gradually fold in the remaining flour with a rubber spatula until it forms a soft biscuit dough and leaves the sides of the bowl. Fold in dates or raisins if desired.
- Pat out onto a well-floured surface into 2 circles 3/4-inch thick. Cut each circle into 6 or 8 wedges. Place on ungreased baking sheet or baking stone, separated about 1/2 an inch.
- Bake for10-13 minutes until lightly browned on top. Cover with a clean towel to allow steam to soften the scones while they cool. Remove towel after 5 minutes.
- Options: may add cinnamon or ginger to the flour if desired, 1/2 to 1 teaspoon depending on taste. May also brush tops with melted butter after baking, and sprinkle with superfine sugar if desired.
