Cream Scones
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups all-purpose flour
- ½cup sugar
- 4teaspoons baking powder
- ¼teaspoon salt
- 6tablespoons minced crystallized ginger
- 2cups heavy cream
- 2tablespoons melted butter
- 2tablespoons dark brown sugar
Nutritional analysis per serving (10 servings)
392 calories; 20 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Grease two baking sheets. In a large bowl, sift together flour, sugar, baking powder and salt. Stir in ginger. Beat cream to soft peaks, then fold it into dry mixture. Knead just until dough holds together. Pat it out into a 10-inch square. Using a 2½-inch biscuit cutter, cut out circles. Reroll and cut excess dough. Place a few inches apart on baking sheets.
- Step 2
In a small pan, melt butter. Brush top of each scone with butter, and sprinkle the brown sugar over top. Bake for 15 to 20 minutes, until slightly browned. Eat while still warm.
Private Notes
Comments
Love this recipe! I use cinnamon sweet bits instead of the ginger and sprinkle homemade pumpkin pie spiced sugar on top. So easy and delicious!
Very delicious, nice and light. I did not use a cookie cutter but instead just dropped large mounds on cookie sheet. I added blueberries and they took much longer to bake than 20 minutes.
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