20-Minute Cream Scones
Buttery, tender scones made in one bowl with cream instead of butter—no kneading, no fussy technique. Bake until golden, then serve warm with jam and clotted cream.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 5g
comfortcozyamericanvegetarianfluffytenderflakybreakfast
Ingredients
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 cup heavy cream
- 1 tsp lemon zest
- 1 set clotted cream and jam, for serving
Instructions
- 1
Heat oven to 425°F. Line a sheet pan with parchment.
- 2
Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.
- 3
Pour cream in slowly, stirring with a fork until the dough just comes together—do not overmix.
- 4
Turn dough onto a floured surface. Pat into a 3/4-inch disk. Cut into 8 wedges like a pie.
- 5
Place wedges on the sheet pan. Bake until golden brown on top, 10–12 minutes.
- 6
Cool 2 minutes. Serve warm with clotted cream and jam.
Tools you’ll need
- oven
- sheet pan
- parchment paper
- large mixing bowl
- whisk
- fork
- cutting board
- knife
- pastry brush (optional)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
