I love scones. I actually like all things British Afternoon Tea. So much so that I want to have a tea party for my bridal shower, complete with fun hats.
I’ve tried a few different recipes and haven’t had much luck until this one. I’ve made this recipe for Cream Scones twice now in the past few weeks! The first time I used fresh raspberries and the second time I used fresh blueberries.
From Everyday Food
3/4 cup plus 1 TBL heavy cream
2 tsp vanilla extract
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
6 tablespoons cold butter cut into small pieces
1 cup fresh fruit or 2/3 cup dried fruit
Prehear the oven 400 degrees
Combine egg, 3/4 cup of cream and vanilla in a small bowl
In a large bowl, mix flour, sugar, baking powder and salt together
Using pastry blender, cut butter into the flour mixture until it is course meal with a few pea sized pieces of butter remaining
Mix in fruit
With a fork stir in the egg, cream and vanilla mixture until just combined
Put the dough on a lightly floured surface and shape into a 6 inch circle.
Cut into 6 wedges and brush with the remaining 1 TBL cream
Bake for 16-18 minutes on a greased sheet or parchment paper rotating the pan halfway through