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BakingAmericanPublic domain

Cream Scones

Rich scones with cream and egg, brushed with egg white and sugar before baking.

Cream Scones
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons
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Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 4 tablespoons butter
  • 2 eggs
  • ⅓ cup cream

Steps

  1. Step 1. Mix and sift together flour, baking powder, sugar, and salt.

  2. Step 2. Rub in butter with tips of fingers; add eggs well beaten, and cream.

  3. Step 3. Toss on a floured board, pat, and roll to three-fourths inch in thickness.

  4. Step 4. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes.

Where this recipe comes from

The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)

These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.