Description
There is nothing quite as delicious with a spot of tea as easy British cream scones. With the help of a food processor it makes quick work of these treats!
Ingredients
Units
Scale
- 2 cups Flour
- 3 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 5 Tbsp Butter, chilled and cut into 1/4″ cubes
- 1 cup + 1 tbsp Heavy Whipping Cream, divided
- 1/2 cup Currants, optional
- 1–2 Tbsp Sparkling Sugar, optional
Instructions
- Place oven rack in middle position, and heat the oven to 425 degrees.
- Place the flour, sugar, baking powder, and salt into a food processor. Pulse the ingredients for about 6 pulses to combine.
- Scatter the small cubes of butter into the flour mixture, and pulse the mixture about 12 more times, so the mix appears like coarse cornmeal with a few larger lumps. A few lumps is okay!
- Pour the mixture into a large bowl, and if you are using currants, add them into the mixture here.
- Pour 1 cup of the heavy cream into the bowl, and using a rubber spatula, gently fold the cream and flour together until it starts to hold together and form.
- Pour the whole mixture out onto a silicone mat, or clean surface, and gently knead until the forms a slightly sticky ball, 5-10 folds should do. There will be some dry bits that fall off, and that is okay.
- Pat the ball down to about 1 1/2″-2″ tall circle, and using a knife, cut into 8 wedges. Place the wedges onto a non-stick baking sheet with at least 2 inches between them.
- Brush the tops of the scones with remaining tablespoon of heavy cream. And if using sparkling sugar for the top, sprinkle it on here.
- Bake for 12-15 minutes, or until the scones are a nice light brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes before serving.
- Serve warm or cool, slice in half gently and top with double Devon cream, and jam, or a fruit butter!