English Cream Scones

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This simple classic makes the very best accompaniment to a pot of Earl Grey.

Difficulty: Easy

Hands-on: 20 minutesTotal: 45 minutes

Serves: 6

Ingredients

  • 1 large egg
  • 1 tsp. vanilla extract
  • ⅔ cup heavy cream
  • 1½ cups all-purpose flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • ½ cup cold unsalted butter, diced
  • 1 egg yolk
  • ½ cup heavy cream

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, vanilla, and ⅓ cup of cream; set aside. In a large bowl, sift together flour, salt, baking powder, and granulated sugar.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 6 wedges and place them on the prepared pan, evenly spaced.
  • Whisk together the yolk and remaining cream and brush generously on the top of each scone. Rest 10 minutes before baking until golden brown, about 15 minutes.

Recipe Information

Serves: 6

Ingredients

  • 1 large egg
  • 1 tsp. vanilla extract
  • ⅔ cup heavy cream
  • 1½ cups all-purpose flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • ½ cup cold unsalted butter, diced
  • 1 egg yolk
  • ½ cup heavy cream

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, vanilla, and ⅓ cup of cream; set aside. In a large bowl, sift together flour, salt, baking powder, and granulated sugar.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 6 wedges and place them on the prepared pan, evenly spaced.
  • Whisk together the yolk and remaining cream and brush generously on the top of each scone. Rest 10 minutes before baking until golden brown, about 15 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat25g
Saturated Fat15g
Cholesterol145mg
Sodium350mg
Total Carbohydrate35g
Dietary Fiber0g
Sugars14g
Protein6g