Cream Scones
- Anthology of Crumbs
- Sep 30
- 1 min read
1
Searing the Beef
For a dairy free option, substitute plant-based butter and nondairy cream.
Dough can be frozen before baking — bake directly from frozen, adding 2 minutes to bake time.
Serve warm with clotted cream, butter, or jam.
Store baked scones in an airtight container up to 2 days, or freeze for up to 1 month.
Notes
1
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
2
Whisk egg and cream together in a small bowl.
3
Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
4
Pour the egg, cream and fruit over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
5
Lightly dust a work surface with flour and turnout the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time).
6
Bake the scones for 20 to 22 minutes, or until their tops are golden and firms. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
Instructions
1 large egg
⅔ cup heavy whipping cream
2 cups all purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
¼ tsp salt
5 Tbsp unsalted butter (chilled cut into small pieces)
¾ cup currants or berries or raisins
Cream Scones
Marni
When I first told my friend Quentina that I was dreaming of starting a home baking business, she immediately insisted, “You have to make scones—everyone loves scones.” She was right. At one of the very first markets where I road-tested my ideas, these scones sold out within an hour. Buttery and tender with a delicate crumb, they bake into golden triangles scattered with currants, raisins, or berries. Perfect for breakfast or brunch, and just as lovely alongside tea with jam and cream, their simple charm makes them a favorite at markets and gatherings—always the first to disappear once they’re set out.
Servings :
12
Calories:
Prep Time
15 min
Cooking Time
22 min
Rest Time
0
Total Time
37 min
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