Cream Scones

5 from 2 votes

These are the same scones I enjoyed at Kensington Palace. They are perfect for topping with clotted cream and jam.

Prep Time5

Cook Time12

Course: Afternoon Tea

Cuisine: English

Servings:

Calories: 166kcal

Preheat the oven to 425°F. Put the flour, baking powder, sugar, and salt in the bowl of a food processor. Process for 2 seconds just to combine. Scatter the butter over the flour, and pulse 5-10 times just to break up the butter. Transfer the mixture to a large mixing bowl.
Add the cream, and stir just until the flour mixture is moistened. If the mixture seems overly dry, add a little more cream -- up to 1/4 cup. Pour the mixture onto a lightly floured work surface, and knead it a few times to achieve a workable dough.
Use a rolling pin to roll the dough into a 1/2-inch wide circle. Press out rounds with a floured 2-inch diameter biscuit cutter. Place the rounds 1 1/2 to 2 inches apart on a parchment or silicone lined baking sheet. Brush the tops with a little cream to encourage browning.
Bake in the preheated oven until the scones puff and color golden brown -- 12-15 minutes. Cool briefly on a wire rack. Serve with whipped cream or clotted cream, and good jam. Freeze leftover scones, and then reheat as needed. Each scone will reheat perfectly when wrapped in a paper towel and microwaved for 30-60 seconds.