Cream Scones


Cream Scones

Very quick and easy recipe to make.  Serve these with strawberry preserves and whipped cream.  Peach preserves would be good too.

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut up
  • 1 cup whipping cream

Combine first 4 ingredients; cut in butter with a pastry blender until crumbly.

Add whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times.  Roll to 1/2-inch thickness; cut with a 2-inch biscuit cutter, and place in lightly greased muffin pans or 2 inches apart on greased baking sheets.

Bake at 375 degrees for 15 minutes or until golden.  Serve with preserves and whipped cream.

Yield:  1 to 1 1/2 dozen.

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