Wednesday, January 16, 2013

Cream Scones Recipe

Cream Scones


2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
4 tablespoons butter
2 eggs, well beaten
½ cup cream


1.                  Preheat the oven to 425°.
2.                  Lightly butter a cookie sheet.
3.                  Mix the flour, baking powder, sugar, and salt in a large bowl.
4.                  Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5.                  Add the eggs and cream and stir until blended.
6.                  Turn out onto a lightly floured board and knead for about a minute.
7.                  Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Quick Breads”, Recipe is on page 600 of the Twelfth Edition.

Note from The Fannie Farmer CookBook:  Wedge-shaped with lightly browned sides and tops, cream scones and English tea are traditional partners.  Serve with a plump mound of butter and some marmalade or jam.

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Thank You!

Shirley-Ann Pearman

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