Chelsea Cream Scones

Preheat oven 180c/350f

2 cups single cream

1/2 cup buttermilk

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

3 1/2   tablespoons sugar

1/2 cup sultanas or raisins or chocolate chips

Whisk cream until you get soft peaks.

Sift together flour and baking powder, salt and add the sugar.

Add to flour mixture to the cream and sultanas.

Combine slightly and turn onto a lightly floured surface and press out the dough until you get a nice thick square.  About 2”thick. You may do them 1” thick but I like my scones nice and big.

Cut into your desired shape. I flour the top of a drinking glass and use that as a cutter.

Place on a greased and floured sheet pan, or use parchment paper to line sheet pan.

Brush tops of each scone with milk and bake for 15-25 minutes depending on which size scones you decided to cut -Bake until golden brown.

Makes 6 or 12.

Prepare your tea.

Serve warm with a dollop of clotted cream and a teaspoon of your favorite jam on top,

And a lovely cup of tea.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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