Kate's cream scones

Kate's cream scones


3 people made this

About this recipe: This is my friend Kate's recipe. This recipe makes beautiful, rich scones with a crumbly texture. Serve warm or cool, with clotted cream or softened butter and jam. You might want to double the recipe - these don't last long!

mrsnorris Bedfordshire, England, UK

Makes: 12 scones

  • 480g plain flour
  • 2 ½ teaspoons baking powder
  • 2 tablespoons caster sugar
  • ¼ teaspoon salt
  • 100g cold unsalted butter, cut into cubes
  • 240g sultanas (optional)
  • 1 large egg (separated)
  • 180ml whipping cream

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 190 degrees C/ gas mark 5. Lightly grease and flour a baking tray.
  2. Sieve flour, baking powder and salt into a large bowl. Use your fingers to rub in the cold butter until it resembles sand. Mix in the sugar and raisins.
  3. In a seperate bowl, whisk egg yolk and cream together. Add to flour mixture and mix until a dough is formed.
  4. Lightly flour a board or your work surface. Knead dough 4 or 5 times and then roll out to 1½cm thickness. Stamp out 12 scones with a biscuit cutter (or use the rim of a clean glass).
  5. Place the scones on baking tray and brush with egg white. You can also sprinkle some sugar on top, if you like. Bake for 25-30 minutes or until golden brown on top and cooked through.

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