Cream Scones

Name: Cream Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12-15 scones
Cuisine: English
Ingredients: 1/2 c heavy cream; 1 egg; 3 Tbsp soft butter; 2 Tbsp sugar; 1 1/2 c self rising flour; 1/4 c chopped dates or raisins, if desired

By Susan Feliciano
@frenchtutor

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:

19 Comments

Serves:

12-15 scones

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/2 c

heavy cream
1

egg
3 Tbsp

soft butter
2 Tbsp

sugar
1 1/2 c

self rising flour
1/4 c

chopped dates or raisins, if desired
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How to Make Cream Scones

Step-by-Step

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.