Cream scones are the ultimate scone - no chopped fruit - just the classic basics
Preheat oven to 425 degrees
Pour flour, baking powder, and sugar and salt into bowl of food processor (or mix by hand until crumbly - I used my little "Oscar", and it worked well)
Remove lid of processor and scatter the cubes of butter on top of the flour mixture. Replace lid, and pulse 10-12 times, just to break up the butter.
Transfer this mix into a medium sized bowl, add the cup of heavy cream and blend briefly with a spoon. take care not to over-mix.
Now, dump this wet, sticky dough onto a floured, cloth-covered board or lightly floured marble. Kneed 5 times - no more - and then roll out the dough into a 1/2 inch thick circle.
Cut out rounds using a 2-inch diameter biscuit cutter dipped in flour. Place each round about 2 inches apart on a baking sheet lined with parchment.
Bake on the middle oven rack for4 12-15 minutes, or until tops turn lightly golden. Cool briefly on a wire rack before serving.
These are wonderful served with lemon curd or seedless raspberry preserves - by all means, add Devonshire cream too, if you can find it !!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 254 | ||
Calories from Fat: 166 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 1222.8mg | 42 % | |
Potassium 40.8mg | 1 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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