Cream Scones
This recipe originally appeared in a cookery book for the Cripple Care Association of SWA
Makes enough for: 1 batch scones
Ingredients
- 2 eggs
- 80 mls cream
- 240 g flour, plus extra for dusting
- 10 mls baking powder
- 10 mls fructose
- 55 g salted butter
- vanilla sugar for sprinkling
Method
- Preheat the oven to 200° Celsius
- Separate 1 egg, placing the egg yolk into a cup and the egg white into a mixing bowl
- Slacken the egg white then pour off half into a cup to use for glazing
- Add the egg yolk and the whole egg into the remaining egg white
- Whisk well to combine then add the cream
- Whisk to combine then set aside
- Sift the flour, baking powder and fructose into a large mixing bowl
- Grate the butter in then cut with a knife to combine
- Pour the egg and cream mixture into the flour and stir with the knife until a dough forms
- Turn the dough out onto a lightly floured surface and gently knead until it comes together
- Roll out to 12mm thick and cut into circles, being sure not to twist the cutter when you lift it
- Place onto a lined baking sheet and brush the tops with the slackened egg white that was set aside
- Sprinkle the tops with sugar and place into the oven for 16 minutes
- Remove from the oven and allow to cool slightly before serving with jam and cream