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The English serve these warm with "clotted cream" -- something we aren't familiar with in this country! They are just delightful, however, served with butter and jam or jelly!
2 cups    Flour  
2 tsp    Sugar  
1 tsp    Cream of tartar  
1 tsp    Baking soda  
½ tsp    Salt  
½ cup    Butter  
¾ cup    Milk  
1 Sift dry ingredients together.
2 Cut in butter to a coarse meal.
3 Stir in milk to make a soft dough.
4 Divide in two portions. Pat round to ¾" thick. Cut each round in to 4 wedges.
5 Place on baking sheet and bake at 400° for 12 to 15 minutes.
 Cooking Tips
The "Creme Fraiche" recipe works well as "clotted cream" for these scones.
 Recipe Source

Author: From Helen's mother, Luella Bryant Shankster