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Old Fashioned Cream Scones

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I love a tea party. When the boys were young we would occasionally have a tea party instead of lunch or supper. They loved the whole ritual of it. Picking out which china dish they would use, setting a nice table, and no secret – the main event was enjoying the food typically served for tea time. I would cut up fruit and serve it in a pretty dish. John and Andrew LOVED celery with peanut butter and considered it a real treat. (I know, lucky me having children who think celery with peanut butter is a treat to celebrate.) Fruit, celery, and  scones were always on our tea menu, the other items would change from time to time.

Old Fashioned Scone – ready for afternoon tea!

These Old Fashioned Cream Scones are just like the scones I had with afternoon tea at Fortnum and Mason in London. They have a creamy taste thanks to the butter and heavy cream. Not at all like the sweet biscuit tasting scones you will find at the chain coffee shops in the US. I have been making this recipe since I was in college. I have tried other recipes over the years and none have come close to the authentic scone taste of these. I enjoy them as they are. Charlie likes to have them with a pat of butter and dollop of raspberry jam. They are best served soon after you make them and will keep a day if you manage to not eat them all and store them in ‘Tupperware’, though they are much better eaten the same day. I have frozen unbaked scones, let them defrost and baked them with good results. They are so easy to make that I prefer to make them fresh.


Print Recipe
Old Fashioned Cream Scones
You will love these creamy scones. So simple, yet so delicious. Much better than anything you can find in a coffee shop.
Prep Time 5 minutes
Cook Time 12-14 minutes
Servings
scones
Ingredients
Prep Time 5 minutes
Cook Time 12-14 minutes
Servings
scones
Ingredients
Instructions
  1. Preheat the oven to 400 F.
  2. In a medium bowl, whisk together the flour, baking powder, sugar and salt. I like to use a bowl with a wide mouth (more shallow than deep) so that cutting the butter into the bowl is easier and less messy.
  3. Cut very cold butter into small pieces. It is important that the butter be very cold to get the right crumb texture. I usually dice up the butter using my chef's knife and stick the butter in the freezer while I work on the next few steps of the recipe.
  4. Crack your eggs and place 1 T of the egg white into a separate bowl to reserve for brushing on top of the scones. Beat the eggs well with a fork and add the cream to the mixture and beat with fork to fully incorporate.
  5. Cut the cold butter into the flour mixture. I have found that a good pastry cutter makes this a quick and easy job. You can use a fork, it will just require a little extra muscle to do the job.
  6. Stir the egg and cream mixture into the flour mixture. Do not over mix, just combine it enough until it starts to hold together. Add a handful of your favorite dried fruit if you like. We love dried cherries.
  7. Dump your loosely combined dough onto a clean floured surface and form it into a circle about 1 inch thick. Notice how you can still see bits of butter in the dough.
  8. Cut the dough into 6 wedges and place on a parchment lined baking sheet. I like to lightly loosen my egg whites by beaten them lightly with the pastry brush. Then brush the tops of the scones with the egg white. If you want a crunch sprinkle a little turbinado sugar over the top of the scones. Charlie likes the crunch, I can go either way.
  9. Bake the scones at 400 F for 12 - 14 minutes until the tops are golden brown. Serve immediately.
Recipe Notes

These scones make any breakfast, brunch or tea special. Serve them with butter and jam, or just eat them plain. I like to have a dish of fresh fruit with these scones. I hope you enjoy them as much as we do.

 

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