Traditional Cream Scones

For my birthday I received a cookbook, Avoca Tea Time, from one of my closest friends. She’s spent quite a bit of time in Ireland and on her most recent trip picked me up a cookbook from a store there called Avoca. I was beyond thrilled.

I poured over the recipes, noting that the quantities for all of the ingredients were given in grams, and I was grateful that I have a scale. Some of the recipes were very familiar, some seemed a little different and foreign. But they all looked wonderful and I want to try every single one of them: cakes, breads, biscuits (cookies), and scones. I had a hard time selecting what I would bake first, but in the end I chose these traditional scones.

Scone dough

I’ve made a lot of scones (like these orange cranberry and strawberry varieties) and love them and I was interested in seeing how they compare. Plus, I needed something on which to spread the delicious lemon curd I made last weekend.

Baked scones

Just as I suspected, these scones are not as sweet as their American counterpart. They have the same light crumbly texture, but were definitely meant to be smothered in jam and clotted cream. They are delicious, however, and the perfect accompaniment to breakfast or tea time. Lathered in lemon curd, I cannot imagine a better treat.

Delicious!
I struggled a little bit with this recipe, but only in trying to translate the ingredient amounts and instructions. I’ve done all the legwork for you, all you need to do is find twenty minutes to make them. They are very simple and well worth the effort. After a few rounds with this recipe I found that it was easiest to prepare the dough with a food processor, but you can certainly choose to use a bowl and spoon to work the dough. Just be sure not to overwork the dough, or you’ll end up with tough scones, and nobody wants that.


Traditional Cream Scones
Adapted from Avoca Tea Time
Makes 10 scones

3 1/2 cups all purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
1/2 cup butter, cold and cut into cubes
1 egg, lightly beaten
1 cup cream, chilled
egg wash, as needed

Preheat oven to 400 degrees F and line a sheet pan with parchment paper.

In the bowl of a food processor, pulse together the flour, baking powder, sugar, and salt. Add the butter cubes and pulse until the mixture is coarse with pea-sized clumps.

Add the butter and cream and pulse until the dough comes together away from the sides of the bowl. If the dough is still to dry, add some cream or milk about a tablespoon at a time until it is sufficiently moistened. Turn out the dough onto a floured surface and shape into a disk about 1 inch in height. Use a cookie cutter to cut to into circles.

Place scones on the sheet pan and brush with egg wash. Bake for 15-20 minutes or until top start to turn golden brown.