Cream Scones
Updated Sept. 26, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups flour
- ⅓cup sugar
- 1tablespoon baking powder
- ½teaspoon salt
- 1¼ to 1½cups heavy cream, plus more for brushing the scones
Nutritional analysis per serving (8 servings)
286 calories; 15 grams fat; 9 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 4 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1¼ cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
- Step 2
Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.
Private Notes
Comments
We add lemon zest (2 lemons worth) to the dry ingredients before adding the cream. Poppy seeds, too.
I've also made these with crystalized ginger, so good.
I followed the recipe, let the dough rest for 20 minutes and then rolled it on a lightly floured board. I used a biscuit cutter. The end results, after brushing with cream, were delicate and delicious. I normally use a Delia Smith recipe, with butter and half & half, which is fine, but this full cream version without butter is even more tender without as much work. These store well in a paper bag inside of a plastic one. Reheat for 5 min. at 300º F and they're fine.
Added about a teaspoon of vanilla to the cream for a less flour-y flavor. I would do this again or even try adding a little maple extract with pecans next time.
These were fantastic! I did add dried cherries and pecans, about of 1 tsp of vanilla. Dusted with turbinado sugar. Came together quickly and were excellent with a cup of coffee.
I love how easy and delicious these are. I can mix up a half-recipe in 5 minutes. It makes 4 large or 5 slightly smaller scones, that bake perfectly in my 8" square cake/brownie pan, in my electric toaster oven (which doesn't roast the kitchen the way my full-size gas oven does). I often mix in fresh blueberries.
I had to make these dairy-free: melted a stick of margarine and made up the rest of the volume of cream with oatmilk. They were great!