Although scones may seem fancy, they are wonderfully simple, easy to prepare in just a few steps, and can be made ... while cream scones only contain the butterfat coming from the heavy cream.

Next, mix the wet ingredients: Heavy Cream, room temperature Cream ... the ingredients—whatever you want in your scones will work! Just make sure the dry ingredients are fully incorporated ...

Make a well in the middle of ... Split in half and serve with jam and clotted cream. Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in flour to prevent it ...

Tender, buttery scones with the spring flavors we love the most.

Repeat with almond paste (and jam, if using) 3 times. Cut dough in half, then in quarters, to make 8 scones. Brush scones with reserved cream. Sprinkle with sugar, if using. Transfer scones to a ...

One person wrote: “Have made ... the scones for 10 to 12 minutes until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream ...

Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on top. Split the hot scones and serve at once with the ginger marmalade cream.