Recipe: Scones

These silky scones will make your mouth water

Credit: Flickr / HeatherW

Top your warm scones with some Devon cream and homemade preserves

My dear friend, Susan Meister, owner of Fabulous Food Catering, was blessed with a Scottish mother, Margaret Cook. Her scones are like no other

The texture is silky and the taste makes your mouth water. The only improvement comes from generous dollops of Devon cream and homemade preserves.


  • 2 cups unbleached all-purpose lour

  • 4 tsp. baking powder

  • Pinch of sea salt

  • 1/2 cup unsalted butter

  • 1 large egg, lightly beaten

  • 1/2 cup whipping cream

  • 1/4 cup sugar (for sprinkling)

Add-on Options (choose one):

  • 2/3 cup fresh blueberries

  • 1/2 cup dried currants

  • 1 tsp. orange zest

  • 2/3 cup dried cranberries

  • 1 cup cubed aged cheddar cheese


  1. Preheat oven to 400°F.
  2. Sift flour, baking powder and salt into a large bowl.
  3. Using a dough blender, cut the butter into the dry ingredients until the mixture is the size of large peas. Set aside.
  4. Add the egg to the cream, then pour into the butter-flour mixture.
  5. Add any of the options at this point, if desired.
  6. Gather and mix the dough together, being careful not to overmix.
  7. Roll out dough to about 1-inch thick.
  8. Cut into wedges or use a cookie cutter to stamp out your chosen shape.
  9. Transfer the scones to a silicone sheet or parchment-lined cookie sheet and sprinkle tops lightly with some sugar.
  10. Bake for 12-18 minutes or until golden brown.
  11. Serve warm with butter and jam.

Makes 8 large scones.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.