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Ingredients

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

Zest of 1 lemon or orange

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) heavy whipping cream

1/4 cup jam or preserves

1 large egg, lightly beaten

1 tablespoon heavy cream

Devon Cream or lightly whipped heavy cream

Description

The Traditional Way To Eat Cream Scones Is To Split Them In Half And Then Spread Each Half With Jam And Clotted Cream. To Make Them More Convenient, I Decided To Fill The Scones With The Jam Before Baking.

Joy Of Baking