Cream Scones

2 cups All-Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Kosher Salt
1/4 cup Granulated Sugar
3 Tbsp Butter, unsalted at room temperature
1 Tbsp Vanilla
1/2-3/4 cup Heavy Cream (or Milk)


  • Preheat oven to 400°F.
  • Combine all dry ingredients into a large bowl. (This includes the Sugar)
  • Slowly add the Butter to the Dry Ingredients, until crumbs form, and no specs of butter are visible.
  • In a pitcher, combine the Cream/Milk and Vanilla.
  • Slowly pour the Milk into the Dry Ingredients, and mix. Do this until a thick dough forms. You may not necessarily use all the Milk.
  • On a flour-dusted counter top, knead the Dough for several minutes.
  • Roll out the Dough until 3/4″ thick.
  • Using a 2 – 2 1/2″ round cookie cutter cut scones out.
  • Place scones on greased baking-sheet.
  • Brush excess Milk over the tops of the scones, as this promotes browning.
  • Bake for 15-20 minutes, until golden brown.

Serve with Jam and Butter. Traditionally one would use a Devon/Clotted Cream instead of Butter.


Think of a scone like a thicker muffin…most variations of a muffin would be fitting to a scone.

Coffee Scones (Triangular version, lighter and made with Buttermilk instead of Cream).


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  1. […] Cream Scones (rounder version made with Cream) Possibly related posts: (automatically generated)Shrimp ScampiChocolate CakeChocolate Chip CookiesTGIF! Published in: […]

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