If I had to pick just one scone recipe to use forever, these fluffy, flavorful cream scones would be the winner.
What are scones anyway? Are you really asking me this? Ok, some of you are, and I forgive you for not knowing. Scones are quick breads with just the right amount of sweetness. They are crunchy on the outside and soft on the inside, and are made from just a few simple ingredients: flour, butter, a liquid such as heavy cream or buttermilk, sugar (usually a small amount), and sometimes eggs. Eggs make scones richer in flavor but heavier in texture. Today’s recipe uses heavy cream as the liquid, which gives the scones a wonderfully subtle and sweet taste with a rich texture.
I know that some people don’t get the fascination with scones, and for a long time I was among them. I think it’s just because some of the scones out there don’t do justice to a real, traditional scone as they’re too dense and flavorless, but trust me that this recipe is the one. They are perfect either plain or with your favorite add-ins such as chocolate chips, nuts, dried fruit, or fresh berries.
There are 2 common methods for cutting scones. The first is traditional rounds, which are made by patting the dough into a 3/4-inch thick circle, then cutting out pieces using a biscuit cutter. This method will leave you with some extra dough that you’ll then need to press back into another piece and repeat the process.
The second method leaves you with no leftover dough. Simply tap the dough into a circle, then cut it into 8 wedges, like a pizza. This yields 8 large scones. For 12 smaller scones, you can cut the dough into two, then pat each half into a circle and cut into 6 wedges. The only rule is that each circle should always be 3/4-inch thick.
If the dough doesn’t come together easily or if it’s too dry and crumbly, add a bit of water. If the dough is too wet and sticky, making it hard to handle, add a bit of flour. It’s super important to avoid overworking the dough as much as possible, though, because the less mixing you do, the softer the scones will be.
Use cold ingredients when making scones, otherwise the butter will melt fast and the dough will be messy and hard to work with. I place both the flour and sliced butter in the freezer for 15 minutes, and use cold heavy cream.
- 2 cups (280 g/10 oz) all-purpose flour, sifted
- 1 tablespoon baking powder
- ¼ cup (50 g/1.7 oz) granulated sugar
- ½ teaspoon salt
- ⅓ cup (75 g/2.6 oz) cold butter, cut into ¼-inch pieces
- 1 cup heavy cream, plus 1 tablespoon (for brushing the tops)
- ½ teaspoon vanilla extract
- ½ cup add-ins of your choice (see post for ideas), optional
- Coarse/turbinado/demerara sugar, for sprinkling
- Preheat the oven to 400F/200C. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the butter using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal and there are uneven pieces of butter throughout.
- Add most of the cup of heavy cream, leaving a bit for adding if needed. Add vanilla extract and stir with a spatula or fork until dough begins to form. If dough is too crumbly, add more heavy cream as needed—up to 1 cup in total. Don’t overmix. Gently fold in your add-ins, if using.
- Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms.
- For round scones: Pat dough into a 9×6-inch rectangle about ¾-inch thick. Using a 2.5-inch (6.5 cm) biscuit cutter, cut out 6 rounds. Press the leftover dough into another ¾-inch thick piece and repeat the process to get 2-3 more biscuits.
- For triangular scones (easier method): Pat dough into a 9-inch (23 cm) circle about ¾-inch thick. Cut circle into 8 even wedges.
- Place scones on prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
- These scones are delicious either warm or at room temperature.
- Scones are best eaten the same day they are made, but can be frozen for up to 1 month. If you want to serve them warm, reheat in the oven before serving.
16 Comments
Jess @ whatjessicabakednext
July 26, 2015 at 3:07 pmBeing British I absolutely love scones! These look perfect and so fluffy! You’ve definitely got to serve scones with cream and jam. Yummy recipe, Shiran!
Shiran
July 27, 2015 at 2:04 pmThanks Jess!
Joan Hayes
July 26, 2015 at 5:54 pmThese scones are just beautiful! I love the sprinkling of raw sugar on top! I can’t wait to make these!
Shiran
July 27, 2015 at 1:57 pmThank you so much, Joan!
Beeta @ Mon Petit Four
July 26, 2015 at 8:40 pmYour scones look beautiful! I love a good scone with some jam. I agree, too many scores out there are dry and dense :/ Love all your tips!
Shiran
July 27, 2015 at 1:57 pmThank you so much! 🙂
Winnie
July 27, 2015 at 7:32 amסקונס עוד לא הכנתי אף פעם, ואם את אומרת שזה המתכון שהייתי בוחרת אז אני מתה לנסות כבר.
אני שומרת לי את המתכון 🙂
Kate
August 3, 2015 at 2:00 pmThese scones were amazing, I made them this past Saturday morning, and have been thinking of them ever since! They were by far the lightest scones I’ve ever eaten, and will definitely be joining my recipe book :). I mixed the heavy cream with the vanilla extract, and the tops came out really well with the extra vanilla hit. Loved them!
Shiran
August 3, 2015 at 3:15 pmThank you so much for your sweet comment, Kate! I’m so glad you enjoy them as much as I do! 🙂
Marta
July 27, 2016 at 5:00 amThese are the best scones I’ve ever made, no doubt about it! I’ve been trying different scone recipes for years but they are always such a disappointment – too dry, too dense, too flat… Now the search is over, thank you so much!
Shiran
July 27, 2016 at 8:22 amI tried so many recipes before this one, so I know what you mean! I’m glad you like the recipe!
KATE
January 23, 2017 at 8:28 pmHi there I just wondered what the cream in the picture was? Did you make your own whipping cream? And is that jelly with it? Thanks
Shiran
January 25, 2017 at 1:29 pmHi Kate, yes, that’s whipped cream that I made myself and jelly.
Linda
January 23, 2018 at 1:28 amThank you! I received a packaged mason jar for a scone recipe. but after blending, I knew it was too dry! I incorporated your add’l vanilla, and added some cream, rolled out, cut into triangles, and Voila! Heaven! Very moist and flaky and flavorful (I used chopped cranberries). Thank you! I know I will make these exactly as you prescribed soon.
Emily
April 23, 2018 at 3:38 amOut of curiosity, you call them cream scones but use butter. I’ve never been a huge fan of scone recipes that rely solely on cream without butter. Thoughts?
Shiran
April 24, 2018 at 4:25 pmHi Emily, they are called cream scones because of the cream in the recipe. I like to add butter to my scone recipes to add richness and flavor.