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The Best Classic Cream Scones
5 from 38 votes

The Best Classic Cream Scones

These classic cream scones combine all-purpose flour with chilled butter and heavy cream for a tender, buttery baked good. The dough is mixed until pea-sized butter pieces remain, producing a flaky yet soft crumb. Vanilla adds a subtle sweetness, while a dusting or brushing on top enhances the golden crust. The scones work well for breakfast or teatime.

Prep Time
40 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 16 small
Calories: 242 kcal
Course: Breakfast, Snacks, Baked Goods, Brunch
Cuisine: Australian, British

Ingredients

  • 14.10 oz all-purpose flour chilled - 3 cups spoon and leveled
  • 5 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 3 tbsp sugar
  • 6 oz butter cut into cubes and chilled, unsalted, 12 tbsp
  • 1 ¼ cup heavy whipping cream chilled
  • 1 tsp vanilla
  • cream or milk, extra, for brushing on top
  • coarse sugar optional, extra, to sprinkle on top

Instructions

    Cup of Yum
  1. Place the flour, baking powder, baking soda, salt and sugar in a bowl.
  2. Add the butter. You can cut the butter into the flour using a pastry cutter, OR use your fingers to rub the butter into the flour. You should have pea sized butter pieces in the flour, while it looks coarse overall.
  3. Mix the vanilla into the cream, and pour it gradually into the flour and butter mix. Use a fork to mix the cream into the flour until it’s all incorporated and you have a shaggy looking lumpy dough.
  4. Turn the dough out onto a lightly dusted parchment paper (the same parchment paper that will be used to bake the scones). Lightly dust the surface of the scones, and bring the dough together to form a cohesive dough. Pat the dough out to a 6 - 8 inch circle or square.
  5. Cut the dough in half, and place one half on top of the other. Place a parchment paper on top, and roll out the scone dough to another 6 - 8 inch circle or square (you can use your hands to pat the dough too). Repeat the process of cutting and layering the dough (once or twice more).
  6. Final roll out - here you roll out the scone dough to a rough square while making sure that the dough is about ½ - ¾ of an inch high. Roughly cut and remove just the edges of the dough with a clean knife.
  7. Cut the dough into 16 pieces (4 x 4), making sure to clean the knife after each cut. Cut the scones STRAIGHT DOWN with a sharp knife, to make sure your scones have clean edges and will rise properly. If you are using a biscuit cutter, lightly dust the cutter, and cut the dough straight down for clean cuts.
  8. Place the cut scones in the freezer for about 10 - 15 minutes until the oven preheats.
  9. Preheat oven to 425°F.
  10. Place the scones (with the parchment paper) on a baking tray. Separate the scones, as mentioned below, before baking (you may need to use a spatula to help release the scones off the parchment paper from the bottom).
  11. For soft sides - scones should be touching each other before going into the oven. For soft and crunchy sides - scones should be placed about 1 - 1 ½ cm apart. For crunchy sides - place the scones about 2 inches apart.
  12. Brush ONLY the tops of the scones with milk or cream. Sprinkle some coarse sugar on top of the scones (optional).
  13. Place the scones in the oven, and reduce the temperature to 400°F. Bake in the oven for about 20 minutes, until the scones turn a beautiful golden brown.
  14. Remove from the oven and let them cool down a little.
  15. Eat while warm, or if cold, warm them up in the microwave for about 20 - 30 seconds. Serve with butter, jam and cream.

Nutrition Information

Serving 1scone Calories 242kcal (12%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 48mg (16%) Sodium 175mg (7%) Potassium 201mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 539IU (11%) Vitamin C 1mg (1%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 small

Amount Per Serving

Calories 242

% Daily Value*

Serving 1scone
Calories 242kcal 12%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 48mg 16%
Sodium 175mg 7%
Potassium 201mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 539IU 11%
Vitamin C 1mg 1%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.