Sanjeev Kapoor

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Cream Scones

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Its a crispy rich buttery flavoured crusts that are made with sugar substitute.

This recipe is from the book Fun Food For Fussy Kids.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Cream Scones

Main Ingredients

Cream, Refined flour (maida)





Level Of Cooking



  • Cream
    1/3 cup
  • Refined flour (maida)
    2 cups
  • Baking powder
    2 1/4 teaspoons
  • Sugar Free
    6 measures
  • Salt
    1/2 teaspoon
  • Butter chilled
    60 grams
  • Eggs


Step 1

Preheat oven to 220°C/ 450°F/ Gas Mark 8. Sieve flour, baking powder, Sugar Free and salt together. Add butter to the mixture and break into very small pieces with hands or knives.

Step 2

Beat eggs. Reserve two tablespoons of this and add cream to the rest and beat. Make a well in the dry ingredients. Pour egg mixture into it.

Step 3

Combine the ingredients with a few swift strokes. (Handle the dough as little as possible). Place it on a lightly floured board. Pat it until it is three fourth inch thick Cut it with a knife into diamond shapes – each side measuring one and a half inches.

Step 4

Place them on a greased baking tray. Brush them with the reserved beaten egg and sprinkle salt on the top. Bake them in the preheated oven for about fifteen minutes. Best served warm.

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