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Cream Tea Scones
Date added: January 27, 2008
My English mother-in-law, was an excellent cook, and always made these for afternoon tea.
A simple-to-make scone, fluffy and perfect for jam or strawberry shortcake.
- Servings: 8 change
- Calories per serving: 223
- Prep time: 20
- Cook time: 10
Ingredients
- 2 cup flour
- 2 tbsp sugar
- 4 tsp baking powder, double acting
- 1/2 tsp salt, table
- 1/3 cup butter, unsalted
- 1 egg yolks, raw
- 1 eggs, whole
- 1/2 cup cream, light
Recipe Method
1. Preheat oven to 425 degrees.
2. Mix flour, sugar, baking power and salt together in mixing bowl. Cut in butter well.
3. In small bowl, combine egg, egg yolk, and cream, beating until blended. Add all at once to dry mixture, stirring with a fork to make a soft dough.
4.Press into a ball and knead gently on a floured surface 8 or 10 times. Roll out to 1/2 inch thick.
5.Cut into biscuit rounds. Brush with egg white and sugar wash.
6. Bake in oven for 10-12 minutes.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 223 | 11% |
| Fat 12g | 18% |
| Cholesterol 80mg | 27% |
| Sodium 436mg | 18% |
| Carbohydrates 26g | 11% |
Recipe submitted by
Holly Horwood - Ask a question
Holly has published three recipes, rated on average 4.00 out of 5 by one other member.
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