I admit- that scutterbotch scone recipe was a little over the top.
As I said in someone’s comment section, we Americans tend to put a lot of extra bits
and pieces and flavors into the scone rather than on top of it after it is baked.
So I’m doing a cream scone, today. Actually, I may do two cream scones- since I have four
recipes to choose from- 
-I’m trying to put two of a type together and only make up two
batches. Because what would I possibly do with 4 batches of scones in one day?
I combined the recipes, adding an egg to this one and cutting down on the cream in this
one – choosing to bake at 425 degrees F rather than 450 degrees and I came up with a very
good scone.
I’m calling these North American scones- since the recipes came from America’s Test
kitchens and a friend from Newfoundland, Canada.
Ingredients:
2 cups AP or plain flour (250 gr)
1 Tablespoon baking powder (scant)
3 Tablespoons sugar
pinch of salt
5 Tablespoons cold butter (50 gr)
1 large egg
1 cup heavy cream (250 gr)
Gourmet sugar for sprinkling on top
Preheat oven to 425 degrees F (not sure what this is for Celcius- it is a very hot oven!)
Sift dry ingredients into medium size bowl, cut in butter with two knives until very small-
the size of oatmeal. Make a well in the center of the flour mix, whisk the egg and cream
together and pour into well and mix together using a light touch.
Shape into a large circle about an inch and a half high and cut into shapes with knife or
cookie cutters.
Place on cookie sheet lined with parchment paper,
brush with egg wash,
and sprinkle with sugar- then bake for 15 minutes.
Serve warm with butter or clotted cream and jam.
Heidi, this is another winner! These were very good scones.
And the strawberry jam was delicious as well!
I had one this afternoon- and it was even good cold.
I like this recipe.
Those look delicious! I celebrated yesterday with a blueberry scone from Panera. Megan’s at camp this week and she’s the only other person in this family who would enjoy scones. I always look forward to reading your recipes!
Hi Adrienne- thanks for visiting!
I made a batch of scones for elevenses, invited my sister and her son over and gave them the leftover scones- because I’m trying out another recipe tomorrow!
I’m not sure how many more scones I can eat!
I’ve been following Celia’s Scones Round-up.. and so delighted to have found your blog. I’d love to follow and receive updates but can’t see where to do so on your blog?? Anyway, these scones looks so fluffy and pretty!!
Thank you- I was very happy with these- I usually make these kinds of scones a little on the heavy side, but I followed all the tips everyone gave and they turned out really well. I normally make a griddle scone- because they are so buttery- I might add that recipe yet.
I’m not sure how to reconnect the email subscriber- my blog went down last week and when we finally got it back up again that widget had disappeared. I am technologically impaired, so I’m negotiating with my IT nephew to hook one up- but he’s been very busy lately and hasn’t had a chance to fix it, yet