Heavenly Scones


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 egg
  • 1 ½ cups whipping cream
  • ½ cup sugar
  • 1 cup cold, unsalted butter, cut into small pieces
  • 1 egg for an egg wash


  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the flour, sugar, and baking powder.
  3. Using a pastry cutter, cut in the butter until the texture resembles coarse meal.
  4. In another bowl, beat the egg and whisk in the cream until well blended.
  5. Stir the egg mixture into the flour mixture just until the two come together. Do not over mix.
  6. On a floured surface, roll out the dough to a 2cm thickness.
  7. Cut with a 2-inch round biscuit cutter and place 1 inch apart on an ungreased insulated baking sheet.
  8. Brush the tops with an egg wash (1 egg beaten with 1 teaspoon water).
  9. Bake in the centre of the oven for about 18-20 minutes. Watch carefully so they don’t burn.

Makes roughly 20 scones.

Cook’s Note: Scones can be prepared and frozen prior to baking, and then baked from frozen on the morning of a program. The egg wash can be substituted with whipping cream if desired.

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