Cream Scones

Cream Scones

Simple but traditional Cream Scones, served with clotted cream, lemon curd, and jam, are the best part of afternoon tea.

Cream Scones
Yield: 12
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  1. 2 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 2½ teaspoons baking powder
  4. ½ teaspoon salt
  5. 4 tablespoons cold salted butter, cut into pieces
  6. 1 cup plus 1 tablespoon cold heavy whipping cream
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add 1 cup cream, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2-inch fluted round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown, approximately 20 minutes.
  7. Serve warm.
TeaTime Magazine
 From TeaTime March/April 2016




  1. Hi, I’ve made the cream scones a couple of times, and mine don’t look like the picture. They spread and wind up huge! I measured 1″ high and 2″ inch apart. What could I be doing wrong? Too much cream on top before I bake? I’m puzzled. Help!


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