If you’re searching for the best scones recipe around, add this Cream Scones recipe to your list of contenders. It’s simple to make – no rubbing in butter required – and the texture is deliciously light.
A scone recipe with cream
In my search for the best scone recipe, I’ve tried them all. Traditional scones. Scones with egg. Scones without egg. Lemonade scones. But I’ve only just discovered cream scones.
Tucked away in a “Mums” recipe book, I found this scones recipe which uses cream instead of butter.
This old recipe book seems to have been a favourite of Nana Ling’s. It’s filled with crosses next to certain recipes and it’s well-word pages are a little spattered.
The recipe book is likely from around the early 1940s. I found a notice in a regional newspaper dated November 1941 which invites readers to send in a coupon from the paper along with “4d in stamps” to receive a copy of “Mums big recipe book.”
The notice says the book is “splendid value” and contains “hundreds of tested recipes and suggestions for dishes.”
I can practically feel Nana Ling’s excitement in receiving this book in the post within its pages today.
I’m still quite thrilled when something (other than bills) arrives in the mail for me today. It would have been a real treat back in the early 1940s, a time when the world was nowhere near as “connected” as it is today.
And this simple little recipe for Cream Scones, in a book intended for “housewives who desire to be right up to date in the kitchen,” still has all the right ingredients to satisfy those who want to enjoy this timeless treat in 2020.
Nana Ling’s Cream Scones recipe
Keep scrolling for the tested and tweaked version.
- 2 cups plain flour
- 2 teaspoons baking powder
- 3 tablespoons caster sugar
- 1 medium egg
- 1/2 cup thickened cream
- 1/2 cup milk
- Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
- Sift flour, baking powder and sugar into a bowl.
- Whisk egg, cream and milk together.
- Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
- Mix ingredients using a butter or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
- Turn onto a lightly floured surface and sprinkle a little extra flour over mixture.
- Gently shape the dough into a round about 2-3 cm thick. Turn over once.
- Use a 5cm (in diameter) round cutter to cut out 12 scones.
- Place the scones, not quite touching, on a greased tray.
- Brush the tops with the remaining wet mixture.
- Bake for 18-20 minutes or until a light golden colour.
- Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
- Enjoy with cream and jam.