Cream Scones

We serve yummy cream scones at Molly so I've been looking for a good recipe and this one is just lovely. I've made it with 1 C all-purpose flour and 1 C bread flour and that worked as well. The bread flour makes them nice and light.

Cream Scones

2 C bread flour

1 Tbsp baking powder

4 Tbsp sugar

1/2 tsp salt

4 Tbsp cold butter, cut into cubes

3/4 C heavy cream

1 egg, slightly beaten

1 tsp vanilla

Sugar for sprinkling

Heat oven to 400˚. Place flour, baking powder, sugar, salt in a large bowl and mix lightly. Cut butter in using a pastry blender or two knives until it resembles coarse meal. Stir in heavy cream, egg, and vanilla and mix by hand until it forms into a slightly moistened dough.

On a floured surface, grab enough dough to fit into your hand and gently roll it into a ball. Flatten the ball (and shape the edges) until the disk is about 1/2” thick. Repeat with rest of dough. Cut each disk into 4 or 6 pieces and place on an ungreased cookie sheet. Sprinkle tops with sugar. Bake for 15 minutes until the bottoms are golden brown. Remove from pan to cooling rack.

Serve warm with butter and jam, or Devonshire cream and jam (my favorite!), or lemon curd.

Makes a ton of bite size scones. (“ton” being a very accurate cooking term for when I forget to count... every time I make them...)