Cream Scones (English)

British scones are a classic treat to enjoy as part of a 'cream tea' with jam and cream. They are easy to make, wonderfully soft and gently sweet. Delicious in every bite.

2 cups all-purpose flour, unbleached
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. sea salt
6 Tbsp. butter, cold, cut into small pieces
1/3 cup heavy cream
2 large eggs, lightly beaten

To Serve:
strawberry or raspberry preserves
clotted cream

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking sheet with parchment paper; set aside.

Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.

Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not over mix).

Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4½x8½” rectangle, about ¾” thick. Using a floured 2” round cutter, cut out 8-10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar.

Bake scones until golden brown, 16-20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

Makes 8-10 servings.