Publisher Photo
Publisher Photo
I love going to British teas—we have a popular tearoom here in Albuquerque. These scones have an outstanding flavor and tender flaky texture.—Carole Jasier, Lecanto, Florida
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 2 large eggs, lightly beaten
  • 1/3 cup plus 1 tablespoon heavy whipping cream, divided
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times.
Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream.
Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm. Yield: 8 scones.
Originally published as British Scones in Light & Tasty

Nutritional Facts

1 each: 254 calories, 14g fat (9g saturated fat), 92mg cholesterol, 331mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 2 large eggs, lightly beaten
  • 1/3 cup plus 1 tablespoon heavy whipping cream, divided
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times.
  2. Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream.
  3. Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm. Yield: 8 scones.
Originally published as British Scones in Light & Tasty

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MY REVIEW
wdfree5 User ID: 5687016 145393
Reviewed Jan. 23, 2011

"The scones came out light and fluffy."

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