Come For Tea #4: Scones & Cream

Afternoon Tea (Part 2 of 3): Learn how to make delicious drop scones, traditional scones & faux clotted cream.


- Recipes -

 





Traditional Cream Scones 



  • 2 cups flour 
  • 1 Tablespoon baking powder 

  • 2 Tablespoons sugar 

  • 1/2 teaspoon salt 

  • 6 Tablespoons unsalted butter, cold 

  • 3/4 cup half & half cream 

  • extra half & half (optional) 

  • extra sugar for sprinkling 



1. Preheat oven to 425ºF. Prepare a cookie sheet by lining it with a piece of parchment paper and sprinkling with a bit of flour. 

2. Mix flour, baking powder, 2 Tablespoons sugar and salt together in bowl. 

3. Cut butter into chunks and place in bowl with flour mixture. Use a pastry blender or your fingers and blend butter into flour. 

4. Add half & half. Mix with a spatula until dough comes together. 

5. Spoon dough into center of parchment. Sprinkle some flour on top and begin pressing into a circle. Press out dough until it as about 8 inches in diameter. 

6. Use a long blade knife and cut dough into 8 wedges. Dab some half & half on top of the dough and sprinkle with a bit of the extra sugar. 

7. Place in the oven and cook for about 15 minutes, or until the scones are lightly browned. Remove from baking sheet and let cool on a plate.

 

Faux Clotted Cream 


  • 3 oz. cream cheese 

  • 1 T. sugar 

  • 1 cup whipping cream 

  • splash of vanilla 


1. Beat together the cream cheese and sugar until creamy. 

2. Add the whipping cream and vanilla. Beat until stiff. 

3. Place in sealed container and store in refrigerator for up 

to one week. 

Delicious on scones with jam or curd.

 

Traditional Cream Scone PDF

 

Clotted Cream PDF