My Favorite British Cream Scones
Indulge in the irresistible charm of "My Favorite British Cream Scones," a classic teatime treat that’s rich, buttery, and perfectly crumbly. This easy-to-follow recipe combines simple pantry staples—like all-purpose flour, heavy cream, and a touch of sugar—to create tender, golden scones that melt in your mouth. With a prep time of just 15 minutes, these scones are ideal for spontaneous cravings or elegant gatherings. The addition of chilled butter ensures a flaky texture, while optional raisins or currants add a delightful burst of sweetness. Gently kneaded and baked to perfection, these scones are best enjoyed warm, slathered with clotted cream and jam, making them the ultimate centerpiece for any British-inspired breakfast or afternoon tea.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 50 grams granulated sugar
- 60 grams unsalted butter, chilled and cubed
- 150 milliliters heavy cream
- 2 tablespoons milk (for brushing)
- 50 grams optional: raisins or currants
Instructions
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour and baking powder. Add the sugar and mix well.
Using your fingertips, rub the chilled butter into the flour mixture until it resembles fine breadcrumbs. Work quickly to prevent the butter from softening too much.
If using raisins or currants, stir them into the dry mixture at this stage.
Add the heavy cream gradually, stirring with a knife or spoon until the dough begins to come together. It should be soft but not sticky.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a smooth ball, being careful not to overwork the dough.
Pat the dough out to a thickness of about 2.5 cm (1 inch). Use a round 5 cm (2 inch) cutter to cut out scones, pressing straight down without twisting. Gather leftover dough and repeat until all the dough is used.
Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with milk for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the scones are risen and golden brown on top.
Remove from the oven and allow to cool slightly on a wire rack. Serve warm with clotted cream and your favorite jam.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 80.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
