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Ingredients

Directions

  • In a large mixing bowl, stir together the flour, granulated sugar, baking powder and salt. Cut in the butter with a pastry blender till mixture resembles coarse crumbs.

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  • In another bowl, beat milk, 1/2 cup whipping cream and the egg yolk together till combined. Add to dry mixture and stir till just moistened.

  • Turn the dough onto a lightly floured surface; knead it 5 to 6 times or till nearly smooth. Pat or lightly roll dough till its 1/2 to 3/4-inch thick. Cut with a 2-1/2-to 3-inch biscuit cutter dipped in flour. Place scones 1 inch apart on a greased or parchment-lined baking sheet.

  • Bake in a 400 degree F oven for about 12 minutes or till scones just begin to brown on the edges. Remove scones from the baking sheet and cool in a wire rack for 5 minutes. Serve warm.

Meanwhile, for the sweetened cream topping:

  • In a medium chilled mixing bowl, with chilled beaters, beat 1 cup whipping cream till cream begins to hold its shape. Add the sifted powdered sugar and vanilla. Beat the mixture till soft peaks form (tips curl).

  • Serve the warm scones with the whipped cream and fresh berries. Garnish with mint sprigs, if you like. Makes 10 to 12 servings.

Nutrition Facts

329 calories; 19 g total fat; 83 mg cholesterol; 426 mg sodium. 36 g carbohydrates;

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