Small enough to place on a teacup saucer, these bite-sized cream scones are the quintessential teatime treat. They’re ideal for dipping. Try pairing them with a small dipping bowl filled with chilled lemon yogurt and another filled with homemade strawberry sauce or slightly warmed strawberry jam.
Preheat the oven to 425℉. Line a baking sheet with parchment paper or grease it.
In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Make a well in the center of the flour and add the heavy cream. Stir with a wooden spoon until the mixture just forms a dough. Don't overheat or the scones will be heavy.
Dust hands with flour and knead the dough gently on a lightly floured surface several times. Roll out the dough 1/4 inch thick. Dip a 2-inch round biscuit cutter into flour, shake off the excess, and push straight down to cut the dough. (if You twist the cutter, chances are the scones will not rise properly.) Place scones on the baking sheet.
In a small bowl, mix the egg and milk together for the glaze, and brush over the top of each scone. Bake until golden brown, about 12 minutes.
Traditional tea scones: Follow the recipe for Saucer Scones, but instead of rolling out the dough, shape it into an 8-inch circle. With a sharp knife, cut the dough into 8 wedges. Place on the baking sheet and bake until golden brown, about 12 minutes.
Golden triangle tea scones: Follow the recipe for Traditional Tea Scones, adding cup whole or coarsely chopped cranberries, 1/4 cup whole or coarsely chopped golden raisins, and 1 teaspoon grated orange zest to the flour mixture. Proceed as directed, cutting the dough into 8 wedges.
Savory scone biscuits: Follow the recipe for Saucer Scones, decreasing the sugar to 1 teaspoon and adding 2 tablespoons finely grated Parmesan cheese and 1 tablespoon finely minced chives to the flour mixture. Proceed as directed.
