Cream Scones
Updated Sept. 26, 2024
- Total Time
- 30 minutes
- Rating
- 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.
I always use NYT Mark Bittman classic scones,always comes out great. I freeze disk awhile before cutting into wedges. Today I folded in 1 cup of frozen blueberries. Terrific. Interesting, MB recipe calls for 1/2 cup liquid this recipe calls for 3x as much. I always use fat free milk not heavy cream. Are these gooey after mixing?
this recipe is my go-to for everything scone, even savory scones--for that, I just use 1 TBS sugar. I also found the scones to be a bit too sweet and dry, so I usually add a bit more cream and only add 3 tbs sugar for sweet scones. here are my creations: lemon zest, about 2-3 tbs cheddar, kimchi, chipotle scallion, feta, black pepper vanilla paste (added to the cream) dried cherry and dark chocolate
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.