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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream Scones Recipe

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This recipe for Cream Scones is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C Flour
1 TB baking powder
1 tsp salt
1/3 C sugar
1 tsp vanilla
1 1/3 to 1 1/2 C heavy cream
additional cream and sugar for topping
~ extras: blueberries, cinnamon chips, chocolate chips and coconut
Directions:
Directions:
1. Whisk together the flour, baking powder, salt, and sugar.

2. Combine the vanilla with 1 1/3 C cream.

3. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional Tablespoons if necessary.

4. Lightly flour a work surface. Divide the dough in half and gently pat each half into a 5 1/2 inch circle about 3/4 inch thick. Brush each circle with heavy cream and sprinkle with coarse white sugar. Add extras.

5. Place the circles of dough on the baking sheet and cut each into 6 wedges. Pull the wedges apart a bit leaving them in a circular pattern with about 1" space between each wedge.

6. Place pan of scones into the freezer while the over preheats to 425ºF. Bake chilled scones for 14-15 minutes until they are starting to brown, and they are baked all the way though without any wet dough in the center.

 

 

 

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