For amazingly light scones, the secret is this classic english cream scone recipe. Cream replaces much of the butter and milk. The dough is easy to roll out and form to bake into light airy scones. And, as you will soon discover, they are ridiculously easy to make!
The scones are baked in preheated oven until they rise appreciably until golden brown.
Or let them cool completely. Then freeze them in plastic bags. Frozen scones will keep for months.
This tender English Cream scone is certainly light, moist, fluffy and buttery.
Like ” melt in your mouth” scones.
With jam and a pat of butter, these scones are sure to impress anyone ……. but most of all YOURSELF