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.
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.
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.
Traditional Cream Scones
- 3 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup unsalted butter , cold and cut into cubes
- 1 large egg
- 1 cup heavy cream , cold
- Egg wash , if desired
- Preheat oven to 400°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.