Old Fashioned Cream Scones Recipe - Allrecipes.com
Old Fashioned Cream Scones Recipe
  • READY IN 30 mins

Old Fashioned Cream Scones

Recipe by  

"Very different from the other scones I've had, but just as good, or better! Add variety by putting in raisins, currants, chocolate chips or dried cranberries. These are also good if split open and filled with jam or butter."

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Ingredients Edit and Save

Original recipe makes 8 scones Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. In a large bowl, stir together the all purpose flour, whole wheat flour, baking powder, 2 tablespoons sugar and salt. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles fine bread crumbs. Stir in eggs and cream to make a firm dough. Turn mixture onto a lightly floured surface and briefly knead until dough sticks together.
  3. Divide the dough into 8 or 10 pieces, and round out the edges. Place onto the prepared cookie sheet, brush with egg white and sprinkle with remaining sugar.
  4. Bake at 400 degrees F (200 degrees C) for 12 to 15 minutes, or until golden brown.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2003

This recipe was quick, easy, and really convenient. I added craisins to the dough to add some additional flavor.

 
Most Helpful Critical Review
Apr 11, 2003

I used these in my bridesmaid's tea. Half of the guests liked them and the other half didn't touch them. They are a hard, very heavy bisquit. So if you like bisquits, you will probally like them. They are best with marmalade or jam. Next time I think I will try putting some raisins or other fruit in them.

 

7 Ratings

Apr 11, 2003

I do like these, but I found that I have to eat them with jam or butter. I was more hoping for a scone that didn't require any embellishments. Extremely tasty though, with a dollop of applebutter.

 
Jan 03, 2011

I read the reviews before making and decided to use 1/2 c. cream so they wouldn't be dry, also only use unbleached flour and no salt (BP diet). We loved them. They are heavy, but so good! Love them with just butter, or with apple butter, or maple cream. Got lots of compliments. Today I made a triple batch to use up some cream. I beat my eggs well and added the cream blending well in one bowl, dry ingred. in another bowl, cut in the butter, then combine wet and dry, mixed with hands. Divided the dough onto 2 parchment lined sheets and patted into a circle for one and rectangle for the other. Cut into scones. I separated the scones before baking and they came out wonderful. Nicely browned and "flakey looking" like layers. I don't top with the egg wash and sugar, but I do use 2 T. sugar in the dry ingredients. And I do have to bake 18-20 minutes to get them done in the middles as mine are larger scones. Triple batch gave us 17 scones today. This is our favorite scone recipe at the moment!

 
Sep 28, 2006

really not good at all. the tesxture was way too dry and rough for me

 
Apr 07, 2006

This makes a lot of dough and I found that 8-10 was a low number for how much dough there really is. I would recommend breaking it down into smaller scones so that they will cook all the way through. Otherwise, they are delicious!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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