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Cream Scones Recipe

Cream Scones

Serves 12

Using cream instead of butter makes it super easy to whip up breakfast scones or fruit-filled shortcakes from scratch.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar, plus more for sprinkling on top
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups heavy whipping cream, plus more for brushing on top
  • VARIATIONS:
  • CRAN-ORANGE:
  • Add the zest of 1 orange and 1/2 cup chopped dried cranberries to dry ingredients.
  • GINGER and CURRANT:
  • Add 2 teaspoons dry ginger and 1/4 cup currants to dry ingredients.
  • CHERRY and ALMOND:
  • Add 1/3 cup chopped dried cherries and 1/2 cup chopped, toasted almonds to dry ingredients. Add 1 teaspoon almond extract with cream.
  • BACON, CHEDDAR, and CHIVE:
  • Add 1/2 cup chopped, cooked bacon, 1/2 cup shredded sharp cheddar cheese, and 1/4 cup snipped chives to dry ingredients.

Directions:

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In medium bowl, whisk together flour, sugar, baking powder, and salt. Slowly stir in 1 1/2 cups cream to make a shaggy, soft dough. Add more cream if needed. Do not overmix.
  3. Turn dough out onto a lightly floured surface. Knead two or three times, just until dough comes together. Divide dough into two pieces. Pat each half into a 6-inch circle, 1/2-inch thick. Cut each circle into 4 to 6 wedges. Alternatively, pat dough into a rectangle, 1/2-inch thick. Use a lightly floured biscuit cutter to cut out circles.
  4. Place scones, about an inch apart, on prepared baking sheet. Brush with additional cream and sprinkle with a little granulated sugar, if desired. Bake 8 to 10 minutes or until golden and baked through. Serve warm or cool. Excellent with jam and butter, lemon curd, or clotted cream.
  5. Chef's Note:
  6. TO SERVE AS SHORTCAKE: Split round scones in half across their middles. Top bottom halves with sweetened whipped cream and fruit (such as blueberries, sliced strawberries, or chopped peaches). Cover with top halves.

Nutrition:

Amount Per Serving (based on 12 servings)
Calories: 200
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 35 mg
Sodium: 280 mg
Carbohydrates: 23 g
Fiber: 1 g
Sugar: 5 g
Protein: 3 g
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