Cream Scones

Varieties of scones abound - several on this blog - but these are an especially lovely complement to afternoon tea. Because I neglected to take photos of the high tea I hosted, I snapped this solitary, leftover scone the day after my party.

Memories are made of this: Cream Scones!

Cream Scones:

1-3/4 c. (430 mL) all-purpose flour
1 tbsp. (15 mL) baking powder
2 tbsp. (30 mL) granulated sugar
1/4 (1.2 mL) tsp. salt
2 tbsp. (30 mL) cold butter, cut into small chunks
2 large eggs, well beaten
1/4 c. (60 mL) heavy (whipping) cream

1/2 c. (125 mL) raspberry jam, for spooning onto scone

1/2 c. (125 mL) unsweetened whipped cream, for spooning onto scone 

Preheat oven to 375 deg. F. In a large mixing bowl, stir together flour, baking powder, sugar, and salt, combining well. Using a pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside. 

Mix as coarse crumbs.

In a separate bowl, whisk eggs into cream, blending thoroughly. Using a fork, gradually add cream mixture to flour mixture, cleaning tines often. Stir in balance of cream using fingers (Do not rinse out cream bowl). 

Turn dough onto lightly floured work surface, kneading just until flour is incorporated and dough forms a smooth, shiny ball. Roll into a circle about 3/4-in. thick. Cut dough into eight rounds using a drinking glass or 2-1/2 in. biscuit cutter. 

Roll out and cut.

Transfer scones to parchment-lined baking sheet, lightly dabbing tops with additional cream (or with remaining drops of egg and cream in bowl). Bake 12-to-14 min. or just until pale golden. Cool briefly on rack, serving warm. 

To serve, split scones open, spooning raspberry jam and a dollop of whipped cream onto each half. Yields eight 2-1/2-in. scones.

Note: Although I didn’t have time to make this, jamieoliver.com suggests a gluten-free recipe for Cream Scones. See: http://www.jamieoliver.com/news-and-features/features/simple-gluten-free-scones/