Gail Monaghan's Miniature Cream Scones – a delicious recipe with flour, baking powder, salt, sugar, pecans, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees.
2
Sift the flour, baking powder, salt and sugar together.
3
Stir in the pecans.
4
Pour the cream into the bowl of an electric mixer and with the mixer on low, add the dry mixture and blend until barely combined.
5
Overmixing will yield tough scones.
6
Place the dough onto a lightly floured surface and knead briefly.
7
Roll the dough to 1-inch thickness.
8
Using a 1- to 1-inch cookie cutter, cut out the scones.
9
Place them 1 inch apart on a baking sheet lined with parchment.
10
Reroll the scraps and cut until all the dough has been used.
11
Paint the tops with melted butter and sprinkle with sugar.
12
Bake for 12 to 15 minutes, or until golden.
13
Remove from sheet immediately and cool on a rack.
1101
kcal
Calories
89
g
Fat
71
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups all-purpose flour, plus more for rolling out the dough, 1 tablespoon baking powder, 1/2 teaspoon salt, ⅓ cup sugar plus 2 to 3 additional tablespoons for sprinkling, and more.
Yes, Gail Monaghan's Miniature Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
