Cream Scones

Cream Scones Recipe

Ingredients:

2 cups (9 ounces) All Purpose Flour  

1 Tbsp baking powder

3 Tbsp sugar

1/2 tsp salt

5 Tbsp cold unsalted butter grated

1 cup heavy cream

2 Tbl. of sugar for sprinkling on top

Directions:

Preheat oven to 400 degrees.  Mix the flour, sugar, salt, baking powder in a large metal bowl.  Grate the butter into the flour mixture.  Mix together with flour with a large metal fork.

Stir in heavy cream,  mixing the dough by hand until it forms into a uniformed and slightly moistened dough.  Don’t over mix! 

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. 

Evenly sprinkle sugar on top of each circle.

Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.

Bake on a un-greased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Enjoy!

My favorite variant of this is to add a half cup of crystallized ginger and an equal amount of chopped pecans.  Mix them into the flour before you add the butter and proceed as normal.   Brush the top with ginger sugar (ground ginger mixed with coarse sugar). 

Try and eat just one.