Rashida’s Fresh Cream Scones


3 eggs
200 ml fresh cream, I used a little more
560g cake flour
5 ml salt
30 ml baking powder
30 ml sugar
250 g cold butter

Preheat oven to 200°
Lightly beat the eggs and cream together.
Sift salt, flour and baking powder together in a large mixing bowl, then add castor sugar.
Cut butter in little blocks and add to dry ingredients.
Lightly rub butter into the flour using your finger tips.
When mixture resemble crumbs, pour in the eggs and cream mixture and work into a soft dough.
Dough will be soft but not perfectly smooth.
Pat down and cut 2cm thick and set on a baking tray.
Leave in the refrigerator for 10-15 min.
Bake 10-15 min until golden brown

Egg wash
1 egg
10ml milk

Recipe credit: Yudhika
Prepared, tried and tested by: Rashida Habib

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