PCC Cream Scones

PCC Cream Scones

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  • 6 cups unbleached white flour or whole wheat pastry flour
  • 2 tablespoons baking powder
  • 1 cup sugar
  • 1 tablespoon salt
  • 3/4 pound unsalted butter, chilled
  • 6 eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Sugar, for sprinkling


Preheat oven to 350° F. Line a baking sheet with parchment paper.

In a mixing bowl, combine all of the dry ingredients. Stir with a wooden spoon until ingredients are well distributed. Cut butter into small pieces and drop into flour mixture. With your hands, continue to break butter and rub into flour mixture until the combined ingredients are coarse, with no pieces bigger than peas. Ideally, the mixture should resemble very coarse cornmeal.

Lightly beat eggs and mix with cream and vanilla. Pour into flour-butter mixture and mix just until combined. Do not over-mix or the gluten will overdevelop, resulting in tough scones.

Turn the dough out onto a floured board. With floured hands and a rolling pin, “pat” the dough into a round shape, then roll to approximately 2 to 3 inches high. Cut the dough into triangles or use a 3 to 4 inch biscuit cutter to cut into rounds.

Place on the prepared baking sheet. Brush tops lightly with egg wash and sprinkle each lightly with sugar. Bake for 12 to 15 minutes or until lightly browned and thoroughly done in the center. Serve warm as a snack, or cool to room temperature and use for berry shortcake.

Special notes:

To use the scones for shortcake, slice scones lengthwise. Place fresh berries or other fruit on the bottom piece and top with whipped cream or yogurt. Place the top half over the cream or yogurt, and sprinkle with powdered sugar if you like. Garnish with more cream, fresh mint or berries.

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