Nancy's Kitchen - Tried and Tested Recipes
Light and Tender Cream Scones
Tender Cream Scones/Biscuits REcipe
(approx 8 scones)
2 cups cake flour, spooned into
measuring cup and leveled-off
1 tablespoon baking
3 tablespoons sugar
tablespoons cold unsalted butter, cut
into 1/2-inch pieces
1 large egg
2/3 -3/4 cup heavy cream (do not
substitute milk or light cream)
1 egg, beaten
tablespoon demerara sugar (also called
raw sugar or turbinado)
Preheat the oven to 425°F.
Line a baking sheet with parchment
Combine the cake flour,
salt, baking powder and sugar in the
bowl of food processor fitted with metal
blade. Pulse several times to combine.
Add the cold butter and pulse
quickly until mixture resembles course
meal with pea-size clumps of butter
Add egg and 2/3 cup of heavy
cream and pulse just until mixture comes
together in clumps. The dough should be
a bit sticky. If it seems dry, add
remaining 2 tablespoons heavy cream and
pulse quickly again until just combined.
Dust a work surface lightly with flour,
then dump scone dough onto surface.
Knead very gently a few times until
dough comes together into a ball.
(Sprinkle more flour, little by little,
if dough is too sticky to work with.)
Press dough into a flat circle about
3/4-inch high, then use a sharp knife to
cut into 8 triangles. Transfer wedges to
prepared baking sheet. Brush lightly
with beaten egg and sprinkle with
demerara sugar. Bake for 10-12 minutes,
until tops are lightly golden and firm
to the touch. Serve warm with butter or
softly whipped cream and jam.