Basic Cream Scones Recipe (2024)

How to make cream scones

Step 1: Make the dough

In a large bowl, combine the flour, sugar, baking powder, and salt (photo 1).

Slowly add the heavy cream mixture to the flour mixture and mix until the dough just holds together (photo 4). Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in.

You have to be flexible about the amount of liquid to add to the flour mixture as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more liquid, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in 1 tablespoon of flour when you turn out the dough. Don't over-mix the dough - you want to keep that butter cold and separate from the flour.

Step 2: Fold in any mix-ins

Use the bowl scraper to push the dough into a ball in the bowl, then turn the dough out onto a lightly floured surface and shape it into a rough square about 1-inch high.

If you're adding in a mix-in (like with these Chocolate Chip Cream Scones), place a few pieces on the top of the disk, then fold the dough over them. Flatten the dough and reshape into a disk (photo 5).

Do this "fill and fold" method a few times until you have enough layers of your mix-in incorporated into the dough. This method is similar to how to fold in mix-ins for bread dough, too.

Gather the dough, and flatten it into a 6-inch disk (if you want square scones, shape the dough into a rectangle with the short side about 4-inches long). Use abench scraperto release the dough, if needed. Cover with plastic wrap, and refrigerate the dough at least 30 minutes or up to overnight.

Step 3: Portion the dough

Once the dough is chilled, you have your choice of how to shape the scones:

• For wedge-shaped scones: Roll out the disk into an 8-inch circle, then use the bench scraper to cut the disk into 8 wedges.
• For round scones: Roll out the disk to a height of about ¾ inches. Use a 3-inch round cookie cutter to cut out rounds (gather, press, and cut the leftover dough again as needed, but hopefully not more than 2 times).
• For square scones: Roll out the dough into a 12- by 4-inch rectangle, then cut into twelve 2-inch squares.

Step 4: Bake the scones

Place the scones about 2-inches apart on a half baking sheet pan covered in a Silpat silicone mat or parchment paper. Press in any reserved mix-ins on the tops of the scones. Brush the tops of each scone with heavy cream with a pastry brush and sprinkle on some coarse sugar.

Bake the scones at 400°F for about 18 to 23 minutes or until golden brown (photo 7). Remove from the oven and cool the scones on the baking pan for 2 minutes, then move to a cooling rack. Allow to cool for 10 to 15 minutes.

Flavoring options for scones

Flavoring options arewhere the creativity lies. Have fun with it! Here are some ideas for what you can use:

• Flavored liquids (instead of heavy cream): Buttermilk, eggnog, pumpkin, applesauce, or a non-dairy milk alternative
• Mix-ins: Chocolate chips (or other flavored chips), dried fruit, finely chopped nuts (toasted if desired), or even sprinkles
• Extracts (in addition to or instead of the vanilla extract): ¼ teaspoon almond, mint, orange, lemon, or Fiori di Sicilia (orange-vanilla) extracts
• Toppings: Coarse sugar adds a nice crunch to the scones, but it's not strictly necessary. You can vary the toppings with other things like sprinkles or chopped nuts

For a glaze, combine powdered sugar with milk or cream, or choose a flavored liquid to complement your other ingredients. Or, prepare a thicker, richer glaze than the normal powdered sugar version, like with these Maple Walnut Scones: Heat 1 tablespoon unsalted butter and your flavored liquid of choice together in a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar.

Scones also can be savory rather than sweet, and will be like enriched biscuits. Just omit the sugar and vanilla, use a complementary liquid like buttermilk or broth instead of heavy cream, and use mix-ins and/or toppings like grated cheese, herbs, or bacon bits.

I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!

For the scones

• ▢ 2 cups all-purpose flour
• ▢ ¼ cup granulated sugar, or to taste
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon kosher salt
• ▢ 6 tablespoons unsalted butter, very cold or frozen, see Recipe Notes
• ▢ ½ cup heavy cream, plus extra for brushing on top, see Recipe Notes
• ▢ 1 large egg, beaten

Additional flavoring options

• ▢ 1 teaspoon pure vanilla extract, or another flavoring, see Recipe Notes
• ▢ 1 cup mix-ins, see Recipe Notes
• ▢ coarse sugar, or another topping, for sprinkling, optional

For the glaze (optional)

• ▢ ½ cup powdered sugar
• ▢ 1 to 2 tablespoons flavored liquid, see Recipe Notes

• ▢

  Preheat the oven to 400 °F. Line a half baking sheet pan with a Silpat silicone mat or parchment paper. Set aside.

• ▢

  Make the dough: In a large bowl, combine the flour, sugar, baking powder, and salt.

• ▢

  If the butter is frozen, grate it using abox grater. Otherwise, cut the butter into small cubes.

• ▢

  Toss the butter into the flour mixture to coat, then use apastry blender, two forks, or your hands to work the butter into the flour until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.

• ▢

  In a small bowl, whisk together the heavy cream, egg, and vanilla (if using).

• ▢

  Slowly add the heavy cream mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in.

  The amount of the heavy cream mixture to add depends on the humidity of the day. Squeeze a small amount of dough between your fingers, and add more of the cream mixture or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.

• ▢

  Use the bowl scraper to push the dough into a ball in the bowl, then turn the dough out onto a lightly floured surface and shape it into a rough square about 1-inch high.

• ▢

  Add any mix-ins: If you're adding in a mix-in (like chocolate chips) to your scones, place a few pieces on the top of the disk, then fold the dough over them. Flatten the dough and reshape into a disk. Do this "fill and fold" method a few times until you have enough layers of your mix-in incorporated into the dough. This method is similar to how to fold in mix-ins for bread dough, too.

• ▢

  Gather the dough, and flatten it into a 6-inch disk (if you want square scones, shape the dough into a rectangle with the short side about 4-inches long). Use abench scraperto release the dough, if needed. Cover with plastic wrap, and refrigerate the dough at least 30 minutes or up to overnight.

• ▢

  Once the dough is chilled, you have your choice of how to shape the scones:

  For wedge-shaped scones: Roll out the disk into an 8-inch circle, then use the bench scraper to cut the disk into 8 wedges.

  For round scones: Roll out the disk to a height of about ¾ inches. Use a 3-inch round cookie cutter to cut out rounds (gather, press, and cut the leftover dough again as needed, but hopefully not more than 2 times).

  For square scones: Roll out the dough into a 12- by 4-inch rectangle, then cut into twelve 2-inch squares.

• ▢

  Place the scones about 2-inches apart on the prepared baking pan. Press in the reserved mix-ins on the tops of the scones. Brush the tops of each scone with heavy cream and sprinkle with coarse sugar.

• ▢

  Bake for about 18 to 23 minutes or until golden brown. Remove from the oven and cool the scones on the baking pan for 2 minutes, then move to a cooling rack. Allow to cool for 10 to 15 minutes.

• ▢

  For the optional glaze: Whisk the powdered sugar and the flavored liquid in a bowl until smooth. Adjust the consistency by adding 1 teaspoon of liquid or more sifted powdered sugar as needed.

• ▢

  Place the cooling rack back on the baking pan to catch the drips. Drizzle the glaze on the and allow to set. See the Recipe Notes for instructions for a richer glaze.

• ▢

  Serve warm or at room temperature. Pair them with lemon curd and clotted cream for a lovely combination. Enjoy!

• ▢

  Storage Instructions: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.

• ▢

  Make-ahead instructions: For freshly baked scones anytime, freeze the cut, unbaked scones in a ziplock bag. Take out as many as you want to bake (there's no need to defrost them first), and bake at 375 °F for 20 to 25 minutes.

• ▢

  The yield is generally about 8 scones (that's what I get from a circle cut into wedges or with a3-inch round cookie cutter), and up to 12 (cutting the square scones). Your yield may vary.

Some scone recipes use more butter than the 3 : 1 : 2 recipe ratio. You can add another 2 Tablespoons of butter for more richness if you'd like. Also, how you cut up your butter isn't as important as keeping it cold. Either grate frozen butter on a box grater, or cut the chilled butter into small ½-inch cubes. Either way will work.

You have to be flexible about the amount of liquid to add to the flour mixture as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more liquid, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in 1 tablespoon of flour when you turn out the dough. Don't over-mix the dough - you want to keep that butter cold and separate from the flour.

Flavoring Options arewhere the creativity lies. Have fun with it! Here are some ideas:

• Flavored liquids (instead of heavy cream): Buttermilk, eggnog, or a non-dairy milk alternative
• Mix-ins: Chocolate chips (or other flavored chips), dried fruit, finely, chopped nuts (toasted if desired), or even sprinkles
• Extracts (in addition to or instead of the vanilla): ¼ teaspoon almond, mint, orange, lemon, or Fiori di Sicilia extracts
• Toppings: Coarse sugar adds a nice crunch to the scones, but it's not strictly necessary. You can vary the toppings with other things like sprinkles or chopped nuts
• Glaze: You can use milk or cream to make your glaze, or choose a flavored liquid to complement your other ingredients

Savory scones: Scones also can be savory rather than sweet, and will be like enriched biscuits. Just omit the sugar and vanilla, use a complementary liquid like buttermilk or broth instead of heavy cream, and use mix-ins and/or toppings like grated cheese, herbs, or bacon bits.

For a richer icing glaze: While the scones are baking, you can prepare a thicker, richer glaze than the normal powdered sugar version. Heat 1 tablespoon unsalted butter and your flavored liquid of choice (like maple syrup) together in a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar.

Click here to add your own private notes