40 mins
+ waiting
![Rich Cream Scones Recipe Rich Cream Scones Recipe](/images/recipe-main-images/Rich-Cream-Scones-736.jpg)
Rich Cream Scones
Ingredients for Rich Cream Scones
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
How to Cook Rich Cream Scones
- Sift the flour into a large mixing bowl and add the sugar, baking powder, baking soda, and ¾ teaspoon salt in a large bowl. Cut in the butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten the butter pieces into small disks. Cover with plastic wrap, and refrigerate for about 20 minutes until the butter is very firm.
- Combine the cream and vanilla in a small bowl, and stir into the flour mixture with a wooden spoon until almost absorbed and the dough just comes together. Turn out the dough onto a lightly floured work surface and roll it out into a 20cm x 25cm (8" x 10") rectangle. With a short side facing you, fold the rectangle into thirds, as you would a letter.
- Rotate the dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 3cm (1¼") thickness, and cut out as many rounds as possible with a floured 5.5cm (2¼") round biscuit cutter. Gather the scraps, reroll once, and cut out more rounds (you should have a total of about 12).
- Place the scone doughs 5cm (2") apart on parchment-lined baking sheet(s). Brush the tops with cream, and sprinkle with sugar. Bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 18 to 20 minutes, rotating the sheets halfway through. Remove from the oven and allow them to cool on the sheets. Serve warm or at room temperature.
![Graham Graham](/images/recipe-author-photos/-9.png)
Cut the scones in two horizontally. To each piece, apply liberal amounts of jam (jelly) of your choice and top with a large dollop of clotted cream or very thick double cream (heavy cream). Yummmmm!
What To Eat Tonight
![38 Ways with Sausages 38 Ways with Sausages](/images/recipe-square-images/Grilled-Sausages-284.jpg)
Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!
![10 Brilliant Barbecue Recipes 10 Brilliant Barbecue Recipes](/images/recipe-square-images/Easy-BarBeQue-Steaks-215.jpg)
The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.
![268 Lovely Lunch Recipes 268 Lovely Lunch Recipes](/images/recipe-square-images/Ham-Pea-and-Mint-Pasties-296.jpg)
Often quick, always easy, our selection of lunch recipes will make your mouth water in anticipation. A great way to break up the day.
Other Baking Recipes
![Sally's Short-lived Shortbread Sally's Short-lived Shortbread](/images/recipe-main-images/Sally-s-Short-lived-Shortbread-553.jpg)
This shortbread is scrummy, more-ish and terrible for your waistline. It also encourages you to sneak into the fridge when no-one is looking.
![Christmas Cake - Rich Fruit Cake Christmas Cake - Rich Fruit Cake](/images/recipe-main-images/Christmas-Cake-Rich-Fruit-Cake-161.jpg)
No Christmas would be complete without Christmas Cake (or Rich Fruit Cake). With that delicious taste and fragrance of plump dried fruit
![Caramel Shortbread Caramel Shortbread](/images/recipe-main-images/Caramel-Shortbread-103.jpg)
Here's a slightly different angle on Caramel Shortbread (the classic British teatime treat) using salted caramel.