Cream Scones.

I love tea! All types of tea, at all times of day, with any and all of the traditional tea accompaniments: tea sandwiches, bread and butter, little cakes, crumpets, scones… Let’s start with scones. A good scone has a somewhat dense but still fluffy texture and a touch of sweetness that pairs well with black tea. These scones have a little bit of crunch on the outside and a tender inside. They’re light as a cloud!


1 1/2 cups cake flour
1/2 cup whole wheat flour
3/4 tsp salt
1 tbsp baking powder
3 tbsp sugar
1/8 tsp cinnamon
1/8 tsp ginger
5 tbsp cold butter, cut into cubes
2 eggs, divided
3/4 cups cold heavy cream
brown sugar


Preheat oven to 425 F.

Combine flours, salt, baking powder, sugar, cinnamon, and ginger in a mixer or food processor. Add butter and mix until combined, but still clumpy.

Add 1 egg and the cream and mix until starting to hold together. Knead the dough a few times on a floured surface until it holds, and form it into a ball. Roll it out into a disc about 3/4 inch thick.

Cut the dough pizza-style, into 8 triangular pizza-shaped slices. Place the slices on a baking sheet lined with parchment paper. Beat the remaining egg and brush it over each slice. Then sprinkle them with brown sugar to taste.

Bake for 14-18 minutes, until firm on the outside and starting to brown on the bottom. Serve warm, with jam and butter. Or clotted cream, yum. And don’t forget the steaming pot of tea!