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Clotted Cream and English Scones

Sharon Biggs Waller
  • 620 minutes
  • Serves 12

INGREDIENTS

4 cups

heavy cream ((1 quart))

2 cups

all-purpose flour

1 tbsp

baking powder

1/4 tsp

salt

4 tbsp

unsalted butter, diced

1

large egg, beaten

5 tbsp

milk

1

large egg, beaten ((to glaze the tops of the scones))