Wednesday, April 20, 2011


Once upon a time a friend made the tenderest scones with mini chocolate chips and blueberries. Luckily she shared the recipe with me. I'm wondering how they'd taste with cinnamon chips. But since all I have are mini chocolates, so be it.

Trying my hand at these tomorrow for a friend stopping by in the afternoon, because coffee and tasty treats and talking with people you love make life richer.

Cream Scones

2 cups of flour
1 Tablespoon baking powder
1/4 tsp. salt
1/4 cup sugar
1/3 cup butter
1 cup of whipping cream
Optional...coarse sugar on top of wedges before baking

Don't over work dough or it gets tough.

You can make two small circles and cut into wedges or one large one to cut into wedges. Up to you how you make/cut them. If you make two smaller balls, you can make two different kinds.

You can cut the wedge open enough to put a couple fresh raspberries inside (frozen will be too wet, only do fresh. Strawberries would be too wet too.). Another good alternative is to fold in some mini chocolate chips or fresh blueberries in dough.                                                                                                                                                                                       
Bake at 425 for about 12 minutes.


Courtney said...

Keep butter cold and cut it into dry ingredients. Work it into crumbles as if you were making a pie crust. Then add cream. =)

Kristina said...

YUM YUM YUM YUM YUM!!!! Now I want scones :) They would be yummy for breakfast tomorrow morning! Thank you for sharing this recipe!!