Sweet Annie’s Scones are a tender, lightly sweetened take on the classic cream scone, written in careful cursive and clearly meant for repeat baking. The method—cutting butter into dry ingredients, gently kneading, and brushing the tops with egg white—follows traditional British-style scone technique, resulting in a soft interior with a delicate crust. Light cream enriches the dough without making it heavy, while the modest amount of sugar keeps the scones versatile enough for jam, preserves, or butter. Baked hot and fast, they emerge lightly browned and fragrant, perfect for breakfast, brunch, or an afternoon coffee break when something simple and homemade is just right.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup butter (cold and cubed)
- 2 eggs
- ⅓ cup light cream
- 1 tbsp egg white (reserved, for brushing)
Instructions
Step 1: Mix Dry Ingredients
- Stir together flour, sugar, baking powder, and salt in a large bowl.
Step 2: Cut in Butter
- Cut butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 3: Prepare Wet Ingredients
- Crack eggs into a bowl and reserve 1 tablespoon of egg white.
- Beat remaining eggs with the light cream.
Step 4: Combine Dough
- Add the egg and cream mixture to the flour mixture.
- Stir just until the dough is moistened.
Step 5: Knead and Shape
- Gently knead dough 10–12 times on a lightly floured surface.
- Roll or pat dough to 3/4-inch thickness.
Step 6: Cut Scones
- Cut dough into 2 1/2-inch diameter circles.
- Place on an ungreased baking sheet.
Step 7: Finish and Bake
- Brush tops with reserved egg white.
- Bake at 400°F for 12–15 minutes, until lightly browned.
Step 8: Serve
- Serve warm with jam or preserves.
Tips
- Serve with clotted cream for a classic touch
- Add currants or raisins to the dough for sweetness
- Sprinkle tops with coarse sugar before baking
- Substitute half-and-half for light cream if needed
- Cut into wedges instead of circles for rustic style
- Freeze unbaked scones for later baking
- Add lemon zest for brightness
- Use buttermilk for a tangier crumb
- Warm briefly before serving leftovers
Nutrition
Calories: 260kcalCarbohydrates: 30gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.5gCholesterol: 95mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 420IUCalcium: 60mgIron: 1.5mg
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