Breakfast for 10

British Cream Scones

Name: British Cream Scones
Total time: 22 min
Yield: 10 servings
Cuisine: British and Irish
Ingredients: 3 cups / 450g self raising flour; 80 g / 3 oz cold salted butter; 1 cup / 250 ml milk; extra flour (optional); extra milk (optional); strawberry jam; 250 ml / 1 cup whipping cream; 1 tbsp white sugar; 1/2 tsp vanilla extract (optional)

$1.80for 422 minServes 10

These tender British scones bake quickly from self-rising flour, butter, and milk, then pair with jam and vanilla cream.

Photo: recipetineats.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 2.75 oz$0.40/oz typical	2.75 oz	$1.13Typical price
	Milk, 8.5 oz$0.04/oz typical	8.5 oz	$0.34Typical price
	Berries, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Heavy cream, 8.75 oz$0.22/oz typical	8.75 oz	$1.93Typical price
Total for the servings shown		$4.49

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

22 minstart to table
Easydifficulty
10servings as written
$typical cost tier

British and Irish Vegetarian Budget Breakfasts

Typical price

$0.45 per serving$1.80 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 cups / 450g self raising flour
80 g / 3 oz cold salted butter
1 cup / 250 ml milk
extra flour (optional)
extra milk (optional)
strawberry jam
250 ml / 1 cup whipping cream
1 tbsp white sugar
1/2 tsp vanilla extract (optional)

Steps

Heat the oven to 425 F and line a baking sheet.
Rub the cold butter into the flour until crumbly, then stir in the milk to make a soft dough.
Pat the dough into a 1-inch-thick round and cut out 10 scones.
Bake the scones for 12 to 15 minutes until risen and lightly golden.
Whip the cream with sugar and vanilla, then serve the warm scones with jam and cream.