Cream Scones

16 September 2009

If you ever wondered how professionals make such amazingly light scones for Devonshire tea, look no further, writes Genevieve Knights in her book Scones



Cooking time

6-8 minutes


  • 200g self-raising flour
  • ¼ teaspoon salt
  • 50g caster sugar
  • 200 – 250mls double cream


The secret is the cream scone recipe. Cream replaces butter and milk, and while you think this might make the cooked scone heavier, it doesn’t. The dough is easy to roll out and form into shapes then cook into light, airy and simply superb scones.

  • Preheat the oven to 220°C.
  • Sift the flour and salt together into a medium-sized mixing bowl. Add the sugar and 200mls cream then work in with a fork until you have even-sized-looking clumps. If the mix is too dry, add the remaining 50mls cream and mix through.
  • Place on a floured workbench and knead a couple of times. Dust with flour and roll the mix flat with a rolling pin to 1cm thick.
  • Cut out 5cm circles with a crimped circle cutter and place on a lightly floured baking tray.
  • Knead the offcuts gently back together and repeat the rolling and cutting process.
  • Bake for 6–8 minutes until they have risen nicely and browned around the edges. Serve with red fruit jams and clotted cream.

Scones by Genevieve Knights, published by Accent Press Ltd, price £7.99, is full of fantastic sweet and savoury scone recipes.

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