Let’s take a one week break from creative combinations and untraditional flavors. Eventually (meaning once I’ve had my fill of experimenting) I am planning on doing a whole series of plain or sultana/currant scone recipes. Every book about tea or scones has its own version of the basic scone. So I have a lot of recipes to try out to find the perfect and most authentic plain British scone!
And for consistency’s sake, I also have authentic British scones in my freezer to compare during this eventual series, courtesy of Ye Olde King’s Head.
But for now, let’s take this week easy and laid back. These cream scones are one of my current go-to recipes for trying new mix-in as they lend well to sweets with their slightly salty taste. They are also hands-down my plain scone recipe known to convert non-scone lovers to willing-scone eaters. When giving these scones to tasters used to American scones, though, be sure to express the caveat that these are more like British scones, less sweet and more vehicles for clotted cream and jam.
Of course if you serve these with authentic clotted cream and jam, even the pickiest scone eater won’t be able to resist.
Sometimes we just need an easy scone, a simple scone, and in those moments reach for this four ingredient recipe and relax in the perfect blend of flour, sugar, and cream.
Cream Scones
Cream Scones
Ingredients
- 200 g self rising flour
- 1/4 teaspoon salt
- 50 g ultrafine baking sugar
- 150 mL heavy whipping cream
