Cream Tea Scones

Usually when I make the Easy Tiramisu Trifle I shared recently, I have some cream leftover.  My boys love scones, so I use the leftover cream to make these Cream Tea Scones.  These scones are very simple to make…no cutting in butter!  It is a one bowl recipe as well.  My boys like to have these for breakfast.  They would also go well with some jam and a cup of tea!

Cream Tea Scones

Adapted from King Arthur Flour

Makes 12 scones

3 cups unbleached all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 to 1/3 cup sugar (I used 1/4 cup)
1 tsp vanilla extract
1 1/3 to 1 1/2 cup table or whipping cream (I used 1 cup table cream and milk for the rest)
additional cream or milk for brushing on the scones
turbinado sugar or raw sugar for sprinkling

Preheat oven to 425 F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt and sugar.

Sprinkle vanilla over dry ingredients.  While mixing, drizzle in cream (and milk if using) until a cohesive dough is formed.  There shouldn’t be any dry flour at the bottom of the bowl and the dough shouldn’t be overly sticky.

Lightly flour your cutting board and transfer the dough to it.  Divide into two pieces.

Press each piece of dough into a circle that is about 5 1/2″ wide and 3/4″ thick.

Brush each circle with cream or milk.  Sprinkle with the turbinado or raw sugar.

Transfer each circle to the prepared baking sheet.

Cut each into 6 wedges and gently pull apart leaving them in a circle.

Bake for 14-15 minutes or until they are starting to brown and have cooked all the way through.

Enjoy warm!