Cream Scones

I was perusing some of my favorite blogs the other day and came across a wonderful scone recipe at La Bella Cook. I immediately started craving them and after putting water on for a pot of tea, I started making them.

The recipe comes from Dorie Greenspan and I, along with Bridgett at La Bella Cook, left out the currants. I like to add flavor to my scones with what I serve alongside them. Today it was a blueberry spread, butter and sage honey. Had I had any clotted cream on hand, it definitely would have made the mix. The final piece to this delicious breakfast was a large pot of PG Tips. Enjoy!

Cream Scones

Adapted from Dorie Greenspan

1 egg

2/3 cup heavy cream

2 cups flour

2 T sugar plus more for dusting

1 T baking powder

1/4 t salt

5 T butter, cubed and chilled

Preheat oven to 400*

Mix egg and cream together and set aside. Place flour, sugar, baking powder, salt and butter in a food processor and pulse until crumbs form. Turn out into a bowl and pour the wet ingredients over. Gently fold together with a spatula until just combined (do not over mix). Turn dough out onto a board dusted with flour and form into a circle. Cut the circle into 6 - 8 wedges and transfer to a baking sheet lined with a silpat or sprayed with cooking spray. Bake for 22 minutes and cool slightly before serving and enjoy!