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Scones · Classic Cream

Classic Cream Scones

Lightly sweet, tender scones with flaky layers and a crisp sugared top. They are made with cold butter and cream and cut into wedges, so they are ready in about an hour. Serve with jam and whipped cream.

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Prep
20 min
Cook
19 min
Total
1 hr 5 min
Serves
8 · 8 scones
Level
Easy

Ingredients

  • 2 cups all-purpose flour, spooned and leveled (250 g), plus more for the counter
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • ⅜ cup unsalted butter, very cold, cut in 1/2-inch cubes (85 g)
  • ¾ cup heavy cream, cold (180 ml), plus 2 tbsp for brushing
  • 1 large egg, cold
  • 1 tsp vanilla extract
  • 1 tbsp coarse sugar, for the tops

Steps

  1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment.
  2. In a large bowl, whisk the flour, sugar, baking powder and salt.
  3. Scatter the cold butter cubes over the flour. Cut them in with a pastry blender (or pinch with your fingertips) until the pieces range from peas to small beans.
  4. In a measuring cup, whisk 3/4 cup cream with the egg and vanilla.
  5. Pour the cream mixture over the flour and stir with a fork just until a shaggy dough forms with some dry bits.
  6. Turn the dough onto a floured counter. Press it together, then fold it in half and press again. Repeat twice more to build flaky layers.
  7. Pat the dough into a 7-inch round about 3/4 inch thick.
  8. Cut the round into 8 wedges with a bench scraper, pressing straight down.
  9. Set the wedges 2 inches apart on the pan and freeze them to firm up the butter.
  10. Brush the tops with the remaining 2 tablespoons of cream and sprinkle with coarse sugar.
  11. Bake until golden brown on top and bottom and firm when pressed.
  12. Cool on the pan a few minutes. Serve warm.

Tip: Keep everything cold. Cold butter pieces turn to steam in the oven and make flaky layers.

Tip: Press the bench scraper straight down without twisting so the scones rise tall.

Tip: Add 1/2 cup dried currants or chocolate chips with the cream if you like.

Storage: Best the day they are baked. Keep airtight 2 days and rewarm at 300°F for 5 minutes.

Make ahead: Freeze unbaked wedges on a tray, then bag them up to 2 months. Bake from frozen, adding 3 to 5 minutes.

Estimated nutrition per serving: 300 calories · protein 5 g · carbohydrates 31 g · fiber <1 g · sugars 7 g · fat 18 g (saturated 11 g) · sodium 310 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.