Cream Tea Scones Recipe

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter
• 1 egg
• 1 additional egg yolk
• 1/2 cup approximately half-and-half cream
• 1 egg white, lightly beaten (reserved from yolk used above)
• granulated sugar

Instructions

1. Preheat your oven to 425 degrees Fahrenheit.
2. In a large bowl, mix together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.
3. Cut in 1/3 cup cold butter until the mixture resembles coarse crumbs.
4. In a small bowl, combine 1 egg, 1 additional egg yolk, and 1/2 cup approximately half-and-half cream. Beat with a fork until well blended.
5. Add the liquid mixture all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough. If the dough seems too dry, add a little more cream.
6. Press the dough into a ball and knead gently on a floured surface about 10 times, just until combined.
7. Roll out the dough to about 1/2 inch thick and cut into triangles or rounds using a sharp knife or biscuit cutter.
8. Place the scones on an ungreased baking sheet and brush the tops with reserved egg white, then sprinkle lightly with granulated sugar.
9. Bake in the preheated oven for 12 to 15 minutes, or until the scones are golden brown.
10. Serve warm with butter, raspberry or strawberry jam, and a dollop of Devonshire cream or whipping cream for an extra touch of indulgence.