Cream Scones
Updated Sept. 25, 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.
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.
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.
Marvelously simple recipe with delicious results! This is perhaps the only thing I've ever made from an NYT recipe that came out even prettier than the picture - lovely golden brown tops with the most delicately crispy bits. We top ours with mascarpone (clotted cream not being readily available in Ohio) and strawberry preserves for a Sunday morning treat.
My go to scone has always been Julia Child's amazing buttermilk ones (which use butter). These are (dare I say) just as amazing, easier, and have a lighter texture. Once the flour was all coated and the mix looked like fat lumps, I patted it all gently into a small rectangle and used a bench scraper to cut into 12 small triangles. Also added 1.5 tsp Penzeys lavender, ground w/ mortar & pestle which added subtle flavor (boost to 2 tsp next time + vanilla?).
Made these cream scones (perfect as is) but added 1/2 tsp cinnamon, 1 tsp orange powder, and 1/3 bean vanilla caviar for that ‘what is in this??’ goodness.”