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Nutrition Facts
Serving Size 1 7.5 cm scones 104g Recipe makes 6 7.5 cm scones)
Calories 349
Calories from Fat 159		(45%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 254mg		10%
Potassium 75mg		2%
Total Carbohydrate 41.3g		13%
	Dietary Fiber 1.1g	4%
	Sugars 8.7g
Protein 5.9g		11%
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Classic Tea Time Cream Scones

Recipe #391976 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lalaloula
Sep 28, 2009

This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. Hahaha...

6 7.5 cm scones (change servings and units)

Ingredients

2 cups flour
4 tablespoons sugar (I use brown)
2 teaspoons baking powder
1/8 teaspoon salt
68 g butter, cut into pieces (1/3 cup)
1/2 cup heavy cream, might need less
1 egg
1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out)
1/2 cup currant (optional)
1 1/2 teaspoons grated lemon peel (optional)

Directions

1
In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
2
Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
3
Add the beaten egg and enough cream to make a soft but not sticky dough.
4
Turn out onto a lightly floured board and knead lightly (not more than 8 times).
5
Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
6
Place on a paper-lined baking sheet and brush with some cream if you like.
7
Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.

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Featured Reviews for This Recipe

From: appleydapply

On Oct 9, 2009

These were wonderful...I skipped the optional currants, but added the lemon zest. I reduced the vanilla to 1 t. The lemon and vanilla flavors were fabulous together, and the scones were so flaky and buttery. The only problem I had was that the bottoms were getting too brown, so next time I'll use one of my insulated baking sheets. Thanks for this great easy recipe.

1 person found this review helpful

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From: Chef floWer

On Oct 26, 2009

Yummy! I made two batches, one as written and one with substitutes (Substituted dairy free margarine, lactose free milk and egg-like). So the whole family was able to enjoy them. Little Miss (DD) had the scones as an after school treat and she loved them. Hubby ate this share for supper and he enjoyed the scone. The dough for the scones was wonderfully soft yet held perfectly and when it cooked it was crumbly on the outside and soft on the inside. I had to flour around the glass which I had to use as the cutter. The servings were seven large scones for one batch and 14 small scones in the other batch. Thank you Lalaloula

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From: I'mPat

On Oct 11, 2009

These tasted like no other scone I have ever had, they had a creamy taste to them but then this is the first time I've used cream in making a scone, gives a very different texture and taste compared to using milk and the egg adds a richness to them. I used a 7cm cutter and got 9 scones and baked at 200C for 10 minutes as they were nicely browned but a couple once split looked as though they could have done with another minutes or 2 (need to rotate tray). Served with strawberry jam and cream, thank you Lalaloula, made for Everyday a Holiday.

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