Cream Scones

Having milked dairy animals for most of my life, cream is a favorite ingredient! We simply forget calorie counting and enjoy these delicious, dairy-rich scones. Guests love them with strawberries and whipped cream for a strawberry shortcake breakfast.

2 cups flour (either unbleached white or whole spelt)
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup butter
2 eggs
1/2 cup cream (may require more)
A bit of water

Mix flour, baking powder, sugar and salt in bowl. Cut in butter until crumbly. (I do this part with a stand mixer and batter attachment.)

Put the eggs and cream in a blender and briefly mix. Reserve a tablespoon of this for brushing the tops before baking. Using the mixer bowl but mixing by hand, add the cream and egg mix to the dry ingredients, adding more cream (up to 3/4 cup) if necessary. If the mix is still too stiff, add water. It should be of soft biscuit dough consistency. Gently knead for 30 seconds on a floured surface. Divide into three balls and shape into circles. Place on cookie sheet sprayed with pan spray. Brush reserved egg/cream mix over the top. Use a knife dipped in water to cut pie wedge lines into the circles. Sprinkle with sugar. Bake at 435 for 12-15 minutes. I use traditional bake rather than convection.

Recipe Summary:
Yield: 3 scones
Prep Time: 15 minutes
Cook Time: 15 minutes

Other recipes by Cedar Mountain Farm:
Basic Bread
Chilly Dilly Chicken
Simply Coffee Cake
Debbie's Elk
Convection Oven Bacon
Kettle Corn
Non-dairy Smoothies

Recipe Provided By:
Cedar Mountain Farm
Athol, ID

Athol Bed and Breakfast Inns