Easy and Excellent Cream Scones

Easy and Excellent Cream Scones

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 135.7
  • Total Fat: 7.3 g
  • Cholesterol: 26.5 mg
  • Sodium: 7.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Easy and Excellent Cream Scones calories by ingredient
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Introduction

Alice Water's recipe. I agree with Queen Alice that food should always be made from the finest ingredients. If you want to stay slim and healthy, eat the best food in moderation. Alice Water's recipe. I agree with Queen Alice that food should always be made from the finest ingredients. If you want to stay slim and healthy, eat the best food in moderation.
Number of Servings: 16

Ingredients

    2 cups white flour (to obtain the correct amount stir the flour first, then spoon into the measuring cup and level off; scooping directly with the measuring cup will give too much flour and a heavy scones)
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup white sugar
    1 1/3 cups heavy cream

Directions

Preheat oven to 400 F.
Mix the dry ingredients, make a well, add the cream. Stir with a wooden spoon until gathered together.
Put on a floured board and just pat together to make a solid dough, then flatten into a thick disk.
Cut the disk of dough into quarters, then each quarter 4 times, for 16 slim triangles.
Put on parchment paper or a silicone mat on a baking sheet. Brush the scones with heavy cream, then sprinkle with sugar.
Bake at 400 F for 17 minutes (I baked the scones in a convection oven for 15 minutes at 375 F, but I am at sea level, so if you are at a higher altitude you need the higher temperature and longer time).
Makes 16 delicious scones that are great hot just as they are, with butter or jam, and they keep well in a sealed container at room temperature in a cool room for a few days.

Number of Servings: 16

Recipe submitted by SparkPeople user HOLDINGON2.

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  • Good
    Pretty easy and tastes delicious. - 4/12/20

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