Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 g (2 cups / 16 oz / 1 lb ) cake flour , plus more as needed
- ½ tsp salt
- 2 tsp baking powder
- 3 tbsp caster sugar
- 5 tbsp cold butter , cut into pieces
- 1 egg
- 120–180 ml (½–¾ cup / 4–6 fl oz ) heavy cream , plus more for brushing
- Fruit jam (usually raspberry or strawberry)
Directions
Preheat the oven to 230°C (450°F / Gas Mark 8) .
Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal .
Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (¾ inch ) thick circle. Cut out 5 cm (2 inch) rounds with a biscuit cutter or glass.
Put the rounds on an ungreased baking sheet . Gently reshape the leftover dough and cut out more scones.
Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately.