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Plate of cream scones with strawberries, jam, and whipped cream.

Cream Scones

These dreamy Cream Scones are flavorful, tender, and perfect for breakfast. This is a great base recipe for all sorts of add-ins. They bake up moist with crisp, crumbly edges.
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 2 ¾ cups (358 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup (113 g) unsalted butter, cold and cut into pieces
  • 1 cup (240 ml) heavy cream, cold, plus more for brushing
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons coarse sugar

Instructions

  • In a large bowl, whisk the flour, sugar, baking powder, and salt together. 
  • Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. 
  • Whisk the heavy cream, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the cream mixture. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  • Transfer the dough to a lightly floured surface and gently pat the dough into a 7-inch circle. 
  • Cut the circle in half, then cut each half into four triangle shaped wedges. You should have 8 triangles.
  • Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
  • Position the oven rack in the center of the oven and heat to 400°F. 
  • Brush the tops of the scones with cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Serve immediately.

Notes

  • The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy.
  • Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
  • Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
  • Baked scones will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator. 
  • Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.