Cream Scones

This recipe is courtesy of Annie Neoh.

  • 2 cups All Purpose Flour
  • 1 T baking powder
  • 3 T sugar
  • 1/2 t salt
  • 5 T cold, unsalted butter
  • 1/2 cup dried fruit (use whatever you like)
  • 1 cup heavy cream (more for brushing)

  1. Preheat oven to 220C.
  2. Mix flour, baking powder, sugar and salt in a bowl.
  3. Rub in butter until it resembles coarse meal.
  4. Add dried fruits. Mix.
  5. Using a fork, stir in heavy cream until it comes together in a rough ball. If your dough is too dry, add a bit more cream, 1 T at a time.
  6. Turn dough out onto a floured surface and gently pat into a rectangle.
  7. Using a bench scraper, fold envelope style, into thirds.
  8. Turn 90 degrees and fold again. Don't overwork the dough.
  9. Roll dough gently into a rectangle around 1 inch thick.
  10. Use a round cutter and cut out discs.
  11. Place on a parchment/foil/silpat lined baking sheet.
  12. Brush with extra cream and sprinkle tops with sugar.
  13. Bake 12-15mins until tops are golden brown.