Classic Cream Scones
Buttery, tender scones with a crispy exterior and fluffy crumb. Ready in under 40 minutes and perfect for breakfast, brunch, or afternoon tea with jam and clotted cream.
- Total time
- 35 min
- Servings
- 8
- Calories
- 245
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 6 tbsp cold butter, cubed
- ¾ cup heavy cream
- 1 whole egg
- 2 tbsp milk, for brushing
Instructions
- 1
Heat oven to 400°F. Line a baking sheet with parchment paper.
- 2
Whisk together flour, sugar, baking powder, and salt in a large bowl.
- 3
Add cold butter cubes and rub between your fingertips until mixture resembles coarse breadcrumbs.
- 4
Whisk egg and cream together. Pour into flour mixture, stirring just until shaggy dough forms.
- 5
Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch-thick rectangle, about 6 by 8 inches.
- 6
Cut dough into 8 equal squares or triangles with a sharp knife, using light downward pressure.
- 7
Brush tops with milk. Place on prepared baking sheet, spacing 2 inches apart.
- 8
Bake 12–15 minutes until tops are golden brown and a toothpick emerges with moist crumbs.
- 9
Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- large mixing bowl
- whisk
- cutting board
- sharp knife
- wire rack
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