British Cream Tea Scones
A classic British recipe for warm, crispy scones served with clotted cream and a touch of warmness.
Ingredients
- ●2 1/4 cups all-purpose flour
- ●4 teaspoons granulated sugar
- ●1/4 teaspoon salt
- ●1/2 cup cold unsalted buttercut into small pieces
- ●3/4 cup heavy creamplus extra for brushing
- ●1 large eggs
- ●1 cup clotted creamfor serving
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Line a baking sheet with parchment paper.
- 3
In a large mixing bowl, whisk together flour, sugar, and salt.
- 4
Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- 5
In a separate bowl, whisk together heavy cream and eggs.
- 6
Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- 7
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 8
Pat the dough into a circle that is about 1 inch thick.
- 9
Use a biscuit cutter or the rim of a glass to cut out scones.
- 10
Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone.
- 11
Brush the tops of the scones with a little extra heavy cream.
- 12
Bake for 15-20 minutes, or until the scones are golden brown.
- 13
Serve warm with clotted cream and a spot of tea.