Cream scones are butter-rich and slightly sweet, a lovely vessel for your favorite jam—perfect for breakfast, afternoon snack, or anything in between!
I love cream scones. I could eat one every single day for breakfast. Or afternoon tea. Or after dinner snack. What is it about this little biscuit-Danish cake that is so enticing? It’s soft on the inside, just a little crispy outside, not too sweet, and a perfect morsel to hold jam or butter.
And cream scones are versatile. You can add berries or chocolate, lemon zest, chunky fruit, even savory foods like jalapeno and cheddar—almost anything will work in a scone. One of my favorites is my Lemon Blackberry Scone.
This recipe is for a basic cream scone. You could use buttermilk or even whole milk, but I like the texture and flavor of cream here.
How to make cream scones
The recipe comes together quickly and goes right into the oven. Your cream scones will be done from start to finish in about half an hour.
Just whisk a little salt and baking powder into your flour, add a couple of tablespoons granulated sugar, then cut in butter and stir in the cream.
Pat the dough into a round about the size of a cake pan and about 1 inch thick and cut into 8 triangles.
Brush the tops of your scones with remaining cream and sprinkle on some Turbinado sugar. Then line a cookie sheet with parchment paper and place in pre-heated 425° oven.
The scones will take about 15 minutes to bake.
They are best served warm with a dollop of butter or your favorite jam.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 8 tablespoons cold unsalted butter, diced
- 1 cup plus 2 tablespoons heavy cream, divided
- 2 teaspoons Turbinado sugar
- Position rack in lower third of oven and preheat oven to 425. Line cookie sheet with parchment paper.
- In a large bowl, whisk salt, baking powder, and sugar into flour. Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
- Stir 1 cup of cream into the flour. Be sure you mix in all the dry flour around the edges. Knead the dough in the bowl just until it holds together.
- Turn dough onto floured surface and gently knead a few more times, then pat into a 9-inch round about 1 inch thick. Using sharp knife, cut dough into 8 wedges.
- Place dough wedges on parchment-paper lined baking sheet. Brush tops of dough with remaining cream and sprinkle the Turbinado sugar evenly over all the wedges.
- Bake 15-20 minutes until golden brown.
- Scones are best served the day they are made but will keep in an airtight container for 2 days. You can also freeze them for 2-3 months. I wrap them in foil and place in a large freezer bag.