Small-batch Cream Scones
User Reviews
5
Small-batch Cream Scones
Description
This recipe mixes dry ingredients—flour, sugar, baking powder, and salt—before combining them with a vanilla-flavored heavy cream to create a shaggy dough. After shaping the dough into a disk, it’s cut into six wedges arranged on a baking sheet. Brushing additional cream on top helps brown the scones during baking at 425°F for about 14 to 16 minutes. The high heat encourages a delicate crust while maintaining a moist interior.
These scones are best served warm with butter and jam, ideal for breakfast, afternoon tea, or a snack. Proper flour measurement, preferably by weight or the spoon and sweep method, is important to achieve the right dough consistency not too dry or sticky. If necessary, small adjustments to the cream can be made to bring the dough together.
Leftovers keep well stored in an airtight container at room temperature and rewarm quickly in the microwave. For a cream substitute, melted butter combined with milk can be used.
Ingredients
Cream Scones
- 1 1/2 cup all-purpose flour measured by weight or using the spoon and sweep method
- 3 tablespoons granulated sugar 37g
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup heavy cream plus more for brushing on scones*
- 1/2 teaspoon vanilla extract
Serve With
- butter
- jam
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a bowl or liquid measuring cup, combine heavy cream and vanilla. Drizzle cream over flour mixture and stir, using just enough cream so that a shaggy dough forms with no loose flour at the bottom of your bowl (you may not need all of the cream).*
- Use your hands to shape the dough into a ball and place on a lightly floured work surface. Press the dough into a disk about 5 1/2-inches across or 3/4-inch thick.
- Use a knife or your dough scraper to cut the circle into six wedges. Transfer scones to your prepared baking sheet, placing them in a circle, 1-inch apart.
- Brush scones with a little more cream to help with browning and bake for 14 to 16 minutes, until baked through and lightly golden.
- Allow to sit for 5 minutes and serve warm. Enjoy!
Notes
- Measure flour accurately by weight or using the spoon and sweep method for best scone texture.
- You can substitute heavy cream by melting butter with milk, adjusting salt accordingly.
- If the dough feels too dry, add a little more cream cautiously to help it come together without becoming sticky.
- Store leftover scones in an airtight container at room temperature and rewarm briefly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6scones
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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