Cream Scones Recipe
User Reviews
5
Cream Scones Recipe
Description
The Cream Scones Recipe combines all-purpose flour, baking powder, salt, sugar, and vanilla bean paste with heavy cream to form a soft dough. After shaping the dough into disks and cutting into triangles, the scones chill briefly in the freezer to help them hold their shape and improve flakiness. Brushing the tops with cream and coarse sugar before baking adds a slight sweetness and golden finish.
Baked at a high temperature, the scones develop a tender crumb with a faint golden color. This recipe yields a batch divided into two rounds of six scones each, suitable for sharing or storing.
These scones work well served with jam, clotted cream, or butter. The original recipe is from King Arthur Flour, a trusted source for reliable baking results.
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/3 cup granulated sugar
- 1 Tbsp vanilla bean paste buy online here
- 1 1/3 cups heavy cream 3 tablespoons plus a bit more for brushing tops of scones
- sugar buy online here, coarse, for topping
Instructions
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.
- Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across.
- Slice each disk into 6 triangluar scones.
- Place the scones in 2 circles on the baking sheet, leaving about an inch or so between each one. Place the pan in the freezer for 15 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and brush the tops with a little bit of heavy cream. Sprinkle with the coarse sugar.
- Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream and jam. Store leftovers at room temperature covered with foil. Reheat in the microwave for 20 seconds.
Notes
- The recipe is adapted from King Arthur Flour, known for reliable baking instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 205mg | 9% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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