Harrington House Cream Scones Posted March 20, 2014


I’m not sure how I have missed this opportunity, but this is probably the most asked for recipe in my bag of tricks. But I have to give credit where credit is due. My son fell in love with “cream teas” in England which I always tried to duplicate without much success.  For some reason cutting shortening or butter into flour has never been one of my favorite things to do, so when making biscuits and dumplings I resorted to Bisquick for years.  Scones were not even on the radar until I looked closely at my oldest Joy of Cooking.  Down below the the standard scone recipe, which requires cutting in the butter, is a substitution for cream scones.  I don’t claim them to be low fat, but these are the easiest thing in the world. 2 cups flourBlueberry Scones (640x480) 1/3 cup sugar 1/4 tsp salt 1 tablespoon baking powder 1 1/2 cup heavy cream Add cream to the dry ingredients until the dough hold together.  Form into a 10-12 inch round and cut into 12 wedges. Brush with cream and sprinkle with raw sugar.  Bake at 400 degrees on an ungreased cookie sheet for 10 to 15 minutes until lightly browned.  Don’t over bake or they will be too dry. You can add almost anything to scones.  Dried blueberries are easy as are dried cranberries and orange peel.  I have also added pumpkin and spices (you may need a little less cream) and rosemary and parmesan cheese for a savory version.  Your imagination is your only restriction. The best part is that if you can’t eat a dozen, freeze the formed dough, store in a plastic bag in the freezer and take them out as needed.  Enjoy!