Cream Scones

Page 45

| Course Type: Breads

(1 review)

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Recipe Reviews

Very light and fluffy, and not too sweet. This also took only 35 minutes start to finish (including clean up).

There is no cream in cream scones, but richness comes from including an egg and 1/2 C butter (I used a bit less, probably 3/8 C). I didn't bother to butter the cookie sheet, didn't need it (they slid off perfectly). If you don't like currents, you could substitute another dried fruit (craisins would be excellent), lemon zest, or... -but I would not simply omit them, as the scones would be rather bland otherwise.

(edited 3rd April 2011) (0) comment (0) useful  

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