Royal Wedding Week: Classic Cream Scones My Way

You know what’s coming don’t you? Yup, Shortcut Queen strikes again. Well it is Royal Wedding Week and while others may call me lazy, I have dubbed myself the Shortcut Queen. Do you remember the Pool of Butter Biscuits I made on here a few months ago? I took that same concept and applied it to my Ma’s Classic Cream Scones recipe. Cooking with me is like playing “Name That Tune.” I can make that recipe in 7 steps, but Robin Sue can do it in 3. And I must say, “wow!” These scones came out light and fluffy with a fantastic crispy crust on the bottom. Not the typical dried out, crumbly scone you are used to from your Auntie Eleanor, but more like a cake that tastes like a scone. Cakone. Sconake. Sconke. Eh, we’ll let the Queen decide.

New Classic Cream Scones
2 cups cake flour
3 T. sugar
1 T. baking powder
1/2 tsp. salt
2 eggs
1/2 cup heavy cream
1 stick butter
1 T. sparkling sugar

In a large mixing bowl mix the first 6 ingredients until they just come together, do not over mix. Meanwhile melt butter in the bottom of an 8 inch round baking pan while the oven is preheating to 400 degrees. As soon as the butter is melted, remove from oven and pour scone batter over top of butter and shake the pan to be sure it does not stick. Spread the batter to the edge of the pan (I used my fingers). Be sure the butter overflows over the batter and sprinkle with sparking sugar. Using a sharp knife cut the dough into 6 or 8 even wedges. Bake for 10 minutes, or until golden brown. Remove from oven, run a knife around the edges and flip onto a plate, then over again onto another plate so the top is facing upwards. Serve warm with jelly, jam, or berries, and fresh whipped cream, clotted cream, or butter. Serves 6-8.

Missed Something?
Royal Engagement Ring Bubbly
Cucumber Tea Sandwiches
Egg Salad Tea Sandwiches

Tomorrow for Royal Wedding Week: Bacon Butties, because Prince Harry says so.

6 Comments

  1. Kelly
    Posted April 28, 2011 at 4:11 PM | Permalink

    Dude.

    (I couldn't think of anything else to say. I'm speechless because I just want to grab that scone {sconke??) and shove it in my face.)

    Yeah, I'm pretty sure I have to make these. Pronto.

  2. Sabrina
    Posted April 28, 2011 at 8:03 PM | Permalink

    I agree with Kelly. I must make these. Traditional scones are a bit dry for my liking. Thanks for the short-cut.

  3. Anonymous
    Posted April 29, 2011 at 12:46 PM | Permalink

    I made these this morning and they are wonderful, I will definately make them again.

  4. Natasha @ Saved by the Egg Timer
    Posted April 29, 2011 at 3:53 PM | Permalink

    Love this with a bit of cinnamon on top and a cup of coffee. Loving yor Royal Wedding week, how clever 🙂

  5. grace
    Posted April 30, 2011 at 2:11 AM | Permalink

    fashion? pshaw. i could care less. tell me what the royal ones are eating! 🙂
    nice scones, robin sue.

  6. Kelly
    Posted May 6, 2011 at 12:06 PM | Permalink

    Just wanted to follow up with a "made 'em, loved 'em" comment so that if anyone checking back is still debating about making them. Make them! The possibilities for add-ins to this are endless. I'm already dreaming of more.
    Thanks, Robin Sue!

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