Author and Educator
This scone recipe comes from James Beard’s British mother, an excellent cook who ran a boarding house in Portland, Oregon. She was the major influence in his lifelong passion for food.
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 to 1 cup heavy cream
Preheat oven to 450ºF.
Sift flour, baking powder, salt, and sugar into a bowl. Add the heavy cream and stir quickly until the dough holds together. Turn out on a floured board or counter and pat or roll out to a 1/2-inch thickness. Cut in squares, or in circles with a 3-inch cookie cutter.
Place on a buttered baking sheet and bake for 12 to 15 minutes, or until light and brown.
To make the scones even richer, melt 4 tablespoons butter and dip each square in it before placing on the baking sheet. Serve these delicious scones hot, split and buttered, and have them with good marmalade or raspberry preserves for breakfast or tea.