The British got it right when they invented tea time. Who doesn’t want a hot drink and a buttery, flaky, delicate pastry as an afternoon pick-me-up? While we don’t always have a cup of Earl Grey at four o’clock here at the Test Kitchen, we do have a recipe that will pair well with it for those of you who do. These Cream Scones will brighten up any spread (be it for tea time, breakfast, or hey, even dinner). And with our clever steps for molding them into the perfect scone shape, they’re easier to make than ever:
1. Press the scone dough into an even layer in a 9-inch pan.
2. Flip the dough out onto a cutting board.
3. Using a metal bench scraper or knife, cut the dough into 8 evenly sized wedges.
Find this and other great recipes in The America’s Test Kitchen Family Cookbook.