Print

Classic Cream Scones

Three tall, fluffy Cream Scones with golden brown tops stacked on a white plate, showing flaky layers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for traditional, light, and fluffy cream scones suitable for afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the 3/4 cup heavy cream, egg, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  7. Fold the dough in thirds, like a business letter. Gently pat it down again to about 1 inch thick. This folding creates layers for a better rise.
  8. Use a 2-inch round biscuit or scone cutter to cut out the scones. Press the cutter straight down without twisting to keep the edges clean.
  9. Place the cut scones close together on the prepared baking sheet.
  10. Brush the tops lightly with extra heavy cream.
  11. Bake for 12 to 15 minutes, or until the tops are golden brown and the scones have risen well.
  12. Transfer the scones to a wire rack to cool slightly before serving warm.

Notes

  • For the lightest texture, keep all ingredients, especially the butter and cream, very cold.
  • Do not twist the cutter when cutting the shapes; pressing straight down helps the scones rise upward instead of spreading sideways.
  • Serve immediately with jam and clotted cream for a traditional experience.

Nutrition

Find it online: https://savorandpin.com/cream-scones-recipe-fluffy-british-style/