Cream Scones


  • 2 cups all-purpose flour (250 g)
  • 1/3 cup sugar (75 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the scones.


  1. Preheat the oven to 400 degrees and position a rack in the top third of the oven.
  2. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. (Tip: A whisk works well for combining dry ingredients.)
  3. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork.
  4. Work quickly, stirring as little as possible, until a soft, shaggy dough forms.
  5. Add more cream, a tablespoon at a time, if the dough seems too dry.
  6. 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.  (Tip: Rather than add another item to my washing up, I do this by hand. I split the dough in two, and then each section in two again, and then once more for good measure.)
  7. Brush the top of each with heavy cream and bake until golden, about 15 minutes.
  8. Transfer to a wire rack to cool.

Yield: 8 large scones.


One Response to “Cream Scones”


  1. Why the Heck Not? « we have no - 24-November-2011

    […] Cream Scones […]

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