Cream Scones

Perfect with whipped cream and jam, these Cream Scones make an elegant addition to any tea or brunch table!

Course Breakfast, Dessert

Cuisine American, English

Prep Time 20

Cook Time 35

Chill Time 15

Total Time 1 10

Servings scone wedges

Calories 314kcal

2 1/2 cups (375g / 13.2 oz.) all-purpose flour, scoop & leveled
3 1/4 tsp baking powder
2 Tbsp granulated sugar
1/4 tsp salt
1 1/2 cups heavy cream / thickened cream, cold from the fridge, 1-2 tbsp extra if needed
1 Tbsp heavy cream / thickened cream, for glazing
1/2 tsp vanilla extract

Preheat Oven: Set your oven to 400ºF (200ºC). Prepare a baking tray with parchment paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar and salt.
Add Cream & Form Dough: Make a well in the center and pour in the cold cream and the vanilla and mix with a wooden spoon until a dough starts to form.
Shape: Transfer the dough to a floured surface and knead lightly to bring it together. Shape into a thick disc, about 1-inch in height (2cm - 3cm) and 6.5 inches across.
Cut & Brush: Cut into 8 wedges using a pastry bench scraper/cutter or a sharp knife. Transfer the wedges onto the lined tray, touching each other.
Brush With Cream & Chill: Brush each scones with the extra 1 tablespoon of cream. Place the tray into the refrigerator and chill for 15 minutes.
Bake: Bake for 28-33 minutes until puffed and lightly golden and the insides are set without any wet batter visible on the sides.
Cool: Cover with a tea towel for 5 minutes post-baking, then cool on a wire rack or serve warm with whipped cream and jam, enjoy!

Store: Keep the scones in an airtight container at room temperature for up to 2 days.

Freeze: To freeze, wrap each scone individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature when ready to eat, or reheat in the oven at 300°F (150°C) for 10 minutes to restore their warmth and texture.