Cream scones are butter-rich and slightly sweet, a lovely vessel for your favorite jam--perfect for breakfast, afternoon snack, or anything in between!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 8scones
Calories: 333kcal
Author: Lucy Brewer
Ingredients
2cupsall-purpose flour
1tablespoonbaking powder
½teaspoonsalt
2tablespoonsgranulated sugar
8tablespoonscold unsalted butterdiced
1cupplus 2 tablespoons heavy creamdivided
2teaspoonsTurbinado sugar
Instructions
Position rack in lower third of oven and preheat oven to 425. Line cookie sheet with parchment paper.
In a large bowl, whisk salt, baking powder, and sugar into flour. Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
Stir 1 cup of cream into the flour. Be sure you mix in all the dry flour around the edges. Knead the dough in the bowl just until it holds together.
Turn dough onto floured surface and gently knead a few more times, then pat into a 9-inch round about 1 inch thick. Using sharp knife, cut dough into 8 wedges.
Place dough wedges on parchment-paper lined baking sheet. Brush tops of dough with remaining cream and sprinkle the Turbinado sugar evenly over all the wedges.
Bake 15-20 minutes until golden brown.
Scones are best served the day they are made but will keep in an airtight container for 2 days. You can also freeze them for 2-3 months. I wrap them in foil and place in a large freezer bag.