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Basic British Fresh Cream Tea Scones

Infuse your tea time with a taste of tradition by whipping up a batch of these Cream Tea Scones. They are delightfully light, not too sweet, and absolutely perfect with a dollop of jam and cream. The ideal companion to your afternoon cuppa - a true British classic!

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Ingredients

number of servings
12
  • 3 cups of all-purpose flour Added to
  • Cup of sugar Added to
  • 5 teaspoons of baking powder Added to
  • 12 teaspoon of salt Added to
  • 34 Cup of unsalted butter, cut into cubes and chilled Added to
  • 1 Cup of heavy cream Added to
  • 1 large Egg Added to
  • 1 teaspoon of pure vanilla extract Added to
  • Additional cream and sugar for topping Added to
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Directions

50 min.
1. Step

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Step

In a large bowl, combine the flour, sugar, baking powder, and salt.

3. Step

Add the chilled, cubed butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

4. Step

In a separate bowl, whisk together the cream, egg, and vanilla extract.

5. Step

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

6. Step

Turn the dough out onto a floured surface and knead gently a few times to bring the dough together.

7. Step

Pat the dough into a 1-inch thick rectangle and cut out scones using a round biscuit cutter or glass. Place the scones onto the prepared baking sheet.

8. Step

Brush the tops of the scones with a bit of cream and sprinkle with sugar.

9. Step

Bake for 15-20 minutes or until golden brown.

10. Step

Allow scones to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool further. Serve with clotted cream and jam.

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