You know what go well with tea? Scones. You can eat them with your breakfast tea, your afternoon tea, or your evening tea (everyone has that much tea in one day, right?) And there is no better place to start than with the basic cream scone. This is a scone that can–and should–be eaten with jam, butter, or clotted cream.
2 cups flour
1/3 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup (1 stick) unsalted butter, cold and either cubed or shredded
4 Tbsp heavy cream, divided
1/2 cup sour cream
1 large egg
- Preheat oven to 400 degrees.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt
- Cut in butter until mixture is crumbly/grainy
- In a larger bowl, combine 2 Tbsp heavy cream, sour cream, and egg
- Slowly mix dry ingredients into wet ingredients until just barely combined. Knead dough to bind it.
- Shape dough into a rectangle or circle on a floured surface, and cut into triangles (I personally got a fancy mini scone pan for Christmas this year, so I smush the dough into that instead)
- Brush the remaining heavy whipping cream on top of the scones, and sprinkle with sugar.
- Bake 18-22 minutes or until golden brown.