Wedge-shaped with lightly browned sides and tops, cream scones and English tea are traditional partners. Serve with a plump mound of butter and some marmalade jam.


  • 2 cups(280 g)flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 2 eggs, well beaten
  • 1/2 cup(1 dL)cream


Preheat oven to 425 degrees F.(220C). Lightly butter a cookie sheet. Mix the flour, baking powder, sugar, and salt in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal. Add the eggs and cream and stir until blended. Turn out on a lightly floured board and knead for about a minute. Pat or roll the dough about 3/4 inch thick and cut into wedges. Place on the cookie sheet and bake for about 15 minutes.

Makes 12 wedges.

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Cream Scones