Kate's cream scones


    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!


    Bedfordshire, England, UK
    5 people made this

    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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