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
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.
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.
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 really enjoyed the soft texture and the milkiness but I did feel it tasted a little floury. I found that just adding some basic flavors helped a lot. I used vanilla and orange zest but I think anything could do fine. other than that this was a rly easy tasty recipe
Super easy and delicious. I used only 2 TB of sugar. Can’t wait to make half recipes in different varieties of sweet or savory. I did have to turn the pan in the oven and it did take about 3-4 extra minutes of baking but could just be my oven.
These are good and easy. Especially when you have cream but no butter! A bit sweet at 1/3 cup sugar.