Old Fashioned Cream Scones is a traditional British recipe for a classic scone mix of plain and whole wheat flour with butter, eggs and double cream leavened with baking powder that are rolled, cut into 10 pieces, shaped and oven baked until golden brown and well risen and which are typically served for tea with butter and jam. The full recipe is presented here and I hope you enjoy this classic British version of: Old Fashioned Cream Scones.
Add the flours, baking powder, caster sugar and salt to a bowl and stir to combine. Using a knife or your fingers rub or cut the butter in to the flour mix until the mixture resembles fine breadcrumbs. Add the eggs a little at a while, beating after each addition, then add enough cream to form a firm dough.
Turn the dough onto a lightly-floured work surface and knead briefly. Divide the dough into about 10 pieces. Round the edges and flatten into scone shapes. Place on well-greased baking trays, brush the tops with the egg white then sprinkle the granulated sugar over them.
Place the scones in an oven pre-heated to 190°C and bake for about 15 minutes, or until golden brown. Transfer to a wire rack to cool and serve warm with butter and jam.
