Classic Cream Scones

Classic Cream Scones (Fine Cooking Magazine)

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

Classic Cream Scones
Classic Cream Scones

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

For Topping Scones:

2 tablespoons whipping cream

1 to 1 1/2 tsp granulated sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

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