Cream scones from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 21, 2019

    Good scones which mix up very easily since there's no butter to incorporate into the flour. Texture is moist and more cake-like than flaky biscuit-like. Sometimes I'm short on cream (since it comes in 1 cup vs. 1.25 cup cartons :) ) and substitute 1 large egg for 1/4 cup of the heavy cream - the scones turn out still moist but a bit lighter - they do puff-ooze/lose their shape a bit more during baking. Whether with-egg or without, these are definitely best on the day they're made, though the all-cream version holds moisture better to the next day.

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