Breakfast · Snack
Classic Cream Scones
Tender, lightly sweet scones made with heavy cream. Add dried fruit or chocolate chips if you like.
⏱ 33 min (15 min prep, 18 min cooking)
🍽 Serves 8 · 1 scone
freezer friendly
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Scones
- 2 cup All-purpose flour
- ¼ cup Granulated sugar
- 1 tbsp Baking powder
- ½ tsp Table salt
- 4 tbsp Butter, salted, cold, cut in small pieces
- 1¼ cup Heavy cream, plus 1 tablespoon for brushing
- 1 tsp Vanilla extract
- ½ cup Dried cranberries, or raisins or chocolate chips (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, baking sheet, parchment paper, sharp knife.
- Heat the oven to 400°F and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder and salt. Rub in the butter with your fingertips until it looks like coarse crumbs with a few pea-size pieces.
- Stir in the cream, vanilla and dried fruit with a fork just until a shaggy dough forms. Turn out and gently pat into an 8-inch circle about 3/4 inch thick.
- Cut into 8 wedges, set them on the sheet and brush with cream. Bake 15 to 18 minutes, until golden. Cool 10 minutes.
Make aheadShape and cut the scones, then refrigerate overnight on the pan; bake in the morning.
❄️ FreezerFreeze unbaked wedges on a tray, then bag, for up to 2 months. Bake from frozen, adding 3 to 5 minutes.
↺ LeftoversWarm a day-old scone in a 300°F oven for 5 minutes.
🧒 With kidsKids can pat out the dough and press in the fruit.
Gluten-free swapUse a gluten-free flour blend with xanthan gum.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.