Small Batch Cream Scones
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Four soft, tender scones made with heavy cream and studded with raisins.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ¼ cup raisins
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 425°F and line a baking sheet with parchment. In a bowl, mix the flour, sugar, baking powder, and salt.
- In a small bowl, whisk the cream, egg yolk, and vanilla. Stir it into the flour mixture just until combined, then fold in the raisins.
- On a lightly floured counter, gently pat the dough into a 5-inch circle about 1 inch thick. Cut out the scones with a small biscuit cutter or glass and set them on the baking sheet.
- Bake for 12 to 14 minutes, until golden. Let them cool on the pan for 5 minutes, then move them to a rack.
Nutrition
Serving: 85g | Calories: 290kcal | Carbohydrates: 40g | Protein: 5.3g | Fat: 13g | Saturated Fat: 7.5g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 344mg | Potassium: 145mg | Fiber: 1.2g | Sugar: 14g | Vitamin A: 520IU | Vitamin C: 0.5mg | Calcium: 140mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; egg yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.