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40 mins

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Rich Cream Scones Recipe

Rich Cream Scones

Graham

Recipe by  

I have eaten Cream Scones (with jam and clotted cream) on may occasions. Sometimes the scones are hard like a rock, other times they are dry and crumbly. But these scones get their light, flaky texture from the butter that is layered into the dough. An absolute delight with a cup of tea on a summer afternoon.

Don't forget to cut the scones in two and apply liberal amounts of jam (jelly) of your choice and top off with a large dollop of clotted cream or very thick double cream (heavy cream)!

      Preparation Time: 20 Minutes + waiting

      Cooking Time: 20 Minutes

Ingredients for Rich Cream Scones

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 12:
3 cups
plain flour (all purpose flour)
1½ cups
castor sugar
2 teaspoons
baking powder
½ teaspoon
baking soda (bicarbonate of soda)
 
salt
6 oz
unsalted butter (cold)
1¼ cups
double cream (heavy cream)
¼ teaspoon
vanilla extract

 

How to Cook Rich Cream Scones

  1. 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.
  2. 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.
  3. 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).
  4. 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'S HOT TIP:
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!
 
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