Easy Cream Scones
I have been making these scones for years. I love my Lodge cast iron wedge pan for baking scones (quick and less mess to clean) but you can fold and roll the dough on a lightly floured surface and use a round cutter (or any shape you’d like). Serve with your favorite jam or lemon curd and whipped cream.
Easy Cream Scones
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 2 large eggs
- 1/3 cup heavy cream plus more for brushing
- coarse sugar for sprinkling
Instructions
- Spray pan with oil and preheat oven to 400°F.
- In a large mixing bowl, add flour, sugar, baking powder and salt. Combine with a whisk.
- Cut butter into small cubes, add to dry ingredients and cut with a pastry cutter until blended well. You can also use your hands, if you prefer.
- Make a well in the center of the dry ingredients.
- In a measuring cup, lightly beat eggs and cream together and add to the well in the dry ingredients.
- Mix ingredients together by hand. The dough will be crumbly and sticky.
- Press dough into pan wedges. Brush cream on top of dough with a pastry brush and sprinkle lightly with coarse sugar.
- Bake in 400°F oven for 25 minutes (or until done).