Scones with Clotted Cream

  • Yield 10 to 12 servings

"Last year my husband and I hosted a party in honor of our favorite British author, C.S. Lewis. I developed these recipes for scones and clotted cream for the occasion."


2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, softened
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Clotted cream:
8 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract


  1. Preheat the oven to 375 degrees. Combine the flour, granulated sugar, salt, and baking powder in a mixing bowl. Add the butter, and stir until the mixture resembles coarse meal. Combine the eggs, sour cream, and vanilla in a separate bowl. Add this mixture to the dry ingredients, and stir until just moistened. Roll out the dough on a well-floured surface to a 1-inch thickness, and cut into 2- to 3-inch circles. Bake on a lightly greased baking sheet for 20 minutes, until light golden brown. Cool slightly.
  2. To prepare the cream, combine the cream cheese, sour cream, sugar, and vanilla until well mixed. It will be slightly lumpy. Refrigerate until ready to serve. Makes 10 to 12 scones and 1 1/2 cups cream.

Recipe by Esther Ball, Rincon, Ga.



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