Tender Cream Scones
Light, tender cream scones made without cutting in butter: heavy cream provides all the fat. Mix in one bowl and bake in under 20 minutes.
By Tasty Nest Recipes Editorial TeamPublished
26 min total 8 sconesEasy
Photo: fred_v · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Cream scones are the easiest scones you can make. Instead of rubbing cold butter into flour, you simply stir in heavy cream, which supplies both the liquid and the fat. The result is a soft, tender scone with a lightly crisp, golden top.
Serve them warm with butter and jam, or split and filled with clotted cream and strawberries for an afternoon treat.
Equipment you'll need
- Baking sheet
- Parchment paper
- Mixing bowl
Tips for success
- Handle the dough as little as possible; overworking makes scones tough.
- Keep the cream cold until you use it for the lightest texture.
- Space the wedges about 2 inches apart so the sides bake evenly.
Substitutions and variations
- Add the zest of a lemon or orange to the dry ingredients.
- Use chocolate chips or frozen blueberries instead of dried fruit.
- For savoury scones, omit the sugar and add 3/4 cup grated cheddar and 2 tablespoons chopped chives.
Storage and reheating
To store: Scones are best on the day they are baked. Keep leftovers in an airtight container for up to 2 days, or freeze for up to 3 months.
To reheat: Refresh in a 325°F (165°C) oven for 5 to 8 minutes (from frozen, 10 to 12 minutes).
Recipe
Tender Cream Scones
Light, tender cream scones made without cutting in butter: heavy cream provides all the fat. Mix in one bowl and bake in under 20 minutes.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Yield
- 8 scones
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Mix the dry ingredients
Whisk the flour, sugar, baking powder and salt together in a bowl. Stir in the dried fruit, if using.
Step 3: Add the cream
Pour in the cream and stir with a fork until the mixture comes together in shaggy clumps. Add a tablespoon more cream if dry flour remains at the bottom.
Step 4: Shape
Turn out onto a lightly floured surface and knead gently 3 or 4 times, just until it holds together. Pat into a 7-inch (18 cm) round about 3/4 inch (2 cm) thick and cut into 8 wedges.
Step 5: Bake
Place the wedges on the baking sheet, brush the tops with cream and sprinkle with coarse sugar. Bake for 14 to 16 minutes, until golden on top and lightly browned underneath.
Step 6: Serve
Cool for a few minutes on the pan and serve warm.
Cuisine: British · Course: Breakfast
Estimated nutrition per serving
- Calories
- 270
- Protein
- 4 g
- Fat
- 14 g
- Carbs
- 31 g
- Fibre
- 1 g
- Sugars
- 7 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/cream-scones
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