Classic Cream Scone Recipe (Beginner Friendly)

Prep:

1. Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan; reserve the second piece.

Make the scone dough:

1.  In a large bowl, sift the flour, sugar, baking powder, and salt together.
2. Make a well in the center of the flour mixture and add the cream (or half & half) to the flour and stir, until a thick batter is formed. Fold in fruit or add-ins.
3. Transfer the thick batter to the lined cake pan and press into an even layer. Cover pan with the second parchment paper circle.

Freeze:

1. Freeze the pan until the dough is very firm, about 6 hours or overnight.

Bake:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Remove the dough from the freezer while the oven preheats and turn the cake pan upside down onto a cutting board. With a large knife, cut the dough into 10 equal wedges and place them on a baking sheet, 2 inches apart. Brush scones with milk and sprinkle with coarse sugar (optional).
3. Bake the scones until golden brown, 30-35 minutes and remove from the oven to cool down to room temperature.