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Cream Scones

Cream SconesThese tender, buttery scones are perfect for an afternoon tea or a Sunday brunch, especially when served with sweet, creamy Lemon Curd. They're also wonderful spread with softened cream cheese and topped with fruit preserves or marmalade.

Recipe Ingredients:

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher or sea salt
1/3 cup cold butter
1 large egg, lightly beaten
1/2 cup heavy cream, half-and-half (light cream) or milk
1 teaspoon vanilla extract

Cream or milk
Sugar for sprinkling (optional)

Cooking Directions:

  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet; set aside.
  2. In a mixing bowl, stir flour, sugar, baking powder and salt together. Using a pastry blender, cut in the butter until mixture is crumbly.
  3. In a small bowl stir together the beaten egg, cream and vanilla; add to the flour mixture and stir just until mixture is combined.
  4. Turn dough out onto a lightly floured work surface. Knead 3 or 4 times.
  5. For 16 mini scones, divide the dough then pat each into 3/4-inch thick circles; cut each circle into 8 wedges.
  6. For 8 large scones, pat dough into one 3/4-inch thick circle; cut circle into 8 wedges.
  7. Place scones, about 1-inch apart, onto prepared baking sheet. Brush tops with cream, and if desired, lightly sprinkle with sugar.
  8. Bake mini scones for about 10 to 12 minutes or until nicely browned.
  9. Bake large scones for 15 to 18 minutes, or until nicely browned.
  10. Serve warm or at room temperature.

Makes 16 mini scones or 8 large scones.

Nutritional Information Per Serving (2 mini scones or 1 large scone): 242.2 calories; 41% calories from fat; 11.3g total fat; 56.8mg cholesterol; 246.8mg sodium; 50.8mg potassium; 30.7g carbohydrates; 0.8g fiber; 6.5g sugar; 29.9g net carbs; 4.2g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.