How to Make Cream Scones

Scones are a traditional British breakfast pastry. This recipe contains no butter or shortening, which results in a deliberately dry and crumbly scone that demands to be eaten with tea or coffee. Makes 16 scones.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/2 tbsps salt
• 1 cup sugars
• knife
• bowls
• 4 cups heavy creams (plus extra for glaze)
• baking sheets
• 1 tbsp baking powder
• 2 tbsps vanilla extract
• sifters
• 6 cups all-purpose flour
• coarse sugar
• Coarse Sugar
• Baking Sheets
• Bowls
• Knife
• Sifters
• Knife
• Bowls
• Baking sheets
• 1 tbsp baking powder
• 6 cups all-purpose flour
• 1 1/2 tbsps salt
• 4 cups heavy creams (plus extra for glaze)
• 1 cup sugars
• 2 tbsps vanilla extract

1. Heat the oven to 425 degrees F.

2. 

   Sift together the dry ingredients in a large bowl.

3. 

   Stir the vanilla into the cream, then stir the cream into the dry ingredients.

4. 

   Mix only until incorporated. Don't overmix the dough.

5. 

   Form the dough into a round disk about 3/4 inch thick, then cut the disk like a pizza into 16 triangles.

6. 

   Place on a nonstick or parchment-lined baking sheet, and brush the top of each triangle with some extra cream.

7. 

   Sprinkle some coarse sugar on top of each scone and bake for 15 to 20 minutes or until lightly golden on top.

Tips & Warnings

• These scones are best enjoyed warm, fresh from the oven.

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[daydreamgalaxy]

on 7/13/2009 Thanks for the advice! 5*s!