This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

Terra, named Mill Creek’s Culinary Coordinator in May 2014, was most recently the assistant manager of the extensive Deli at Central Market Shoreline.  She’s been in the restaurant business for more than 20 years. In college, she realized she coveted her cookbooks more than her school books, and the rest is history. She loves to share recipe ideas and ingredient tips with customers. “Nothing is more satisfying than introducing people to foods that they absolutely love and otherwise may never have come across.” She has a particular affinity for home-style comfort and breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Fresh berries and Double Devon cream, your favorite preserves or make strawberry shortcakes.

Try using our Cup 4 Cup gluten-free flour in these if you are gluten intolerant. It makes a great straight exchange for regular flour!

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Shortcake Cream Scones

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  • 2 cups all-purpose flour
  • 1/2 cup sugar, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons butter, melted


Preheat oven to 375°F.
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.
Make a well in center and pour in cream.
Working around edge of cream, slowly stir in flour.
When well is a pasty consistency, work in remaining flour, taking care not to over-mix.
Using hands, knead dough a few times just until any dry bits are incorporated.
Divide into 6 portions and gently roll into balls.
Transfer to baking sheet, leaving about 2 inches between scones.
Brush tops of scones with melted butter, then sprinkle with sugar.
Bake for about 20-25 minutes, or until cakes are golden brown on top and bottom.
Serve warm, topped with your favorite fresh fruit and whipped cream or ice cream.

Recipe from Central Market Mill Creek - Culinary Resource Center
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