Photo by (c) kcline photography
This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy cream scones. Perhaps the reason they are so good is because of the high fat content from the ample heavy cream in the recipe. I suppose when you bake anything made of butter and heavy cream it would be hard not to melt in your mouth. I guess I should mention I also made strawberry balsamic vinegar jam last night just for these scones. I’ll be posting I’ve posted a recipe for the jam soon here. Back to the scones though. This recipe is an adapted version from “The New Best Recipe: All-New Edition
Cream Scones Recipe
Servings: 16 small scones
*I made these using a mini-food processor and only processed the dry ingredients and butter half at a time. Otherwise you will have a mess.
Ingredients:
2 cups (9 ounces) All Purpose Flour *I HIGHLY encourage you to weigh the ingredients with a kitchen scale. It really does make a difference. *If you are looking to make these scones gluten-free, please see Jeanne’s Gluten-free version of this recipe.
1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 Tbl. of sugar for sprinkling on top
Directions:
Preheat oven to 400 degrees. Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.
Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.
Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Evenly sprinkle sugar on top of each circle.
Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.
Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Enjoy!
*Use this recipe to make Strawberry Shortcakes!
These were fantastic! Used them for strawberry shortcake.
I did try these and they have a nice crumb and yet are still moist, and still just as great the next day! They are an improvement over the scone recipe that I have been using, so this will be my new recipe! Thanks again so much.
Alice, will these scones have the texture of the kind we find in many of the bakeries in the USA? The type that are on the dryer side and seem to have a fine dense crumb when you bite into it? That is the one I am trying to replicate. Maybe it seems more like a light, crumbly cookie. Your last photo is the closest I’ve seen to the ones that I prefer, so would like to try your recipe/method. Let me know if there is a particular trick. Thanks.
Just made these scones and the dough was wonderful to work with. Used mini processor so cut ingredients in half and made two batches.
Used my hand to mix and it was a bit sticky but I used wondra flour and wax paper and rolled each ball easily , patted down and cut in four pieces. Got 16 scones. Delicious!!! Would love jam recipe. Thanks
I make these regularly both in plain form and with various additions such as cranberry orange, lemon poppy seed and almond chocolate chip. Each time I serve them they get rave reviews even from my British mother!
Red mill Gluten free flour with xanthum gum…they’re delicious.
Just made these. Slathered with raspberry jam and butter and a cold glass of milk. Divine. Thanks for sharing.
These scones are spectacular. I make them at least once a week and they come out great each time. I go a little heavy on the butter and freeze all of my ingredients before mixing. I also refrigerate the dough overnight to develop the flavor and use turbinado sugar instead of regular granulated sugar.
Try adding a little bit of almond extract, and congratulations on this great recipe!
These scones are amazing. I’ve made them several times with great results. Would love to be able to make ahead. Since scones are best eaten the day baked, is it possible to freeze the dough and just bake when wanted?
Hi Tony,
The reason for the FP is to break the flour and butter up in small particles which is hard to do in a stand mixer. Although you can make it in a mixer it might not be as light and fluffy. Hope this helps.
Is there a reason I can’t use my trusty stand mixer? I hate dragging down my food processor and I don’t have a mini.
I made these this morning with minor alterations, my husband likes less sugar, and we both like a bit more butter… 🙂 but they were absolutely wonderful!! Took me right back to cream tea as a child, thanks for the recipe!
I see you didn’t get a reply from the cook, so here’s my opinion for what it’s worth: I don’t see any way to improve on the Cooks Illustrated Best Recipe cookbook for real English cream scones. Adding an egg makes it more “cakey,” and it loses the English scone texture.
Your scones look amazing and I’m so excited to try this recipe! I’ve looked at the original ATK recipe and noticed that this recipe is the cakey variation which you’ve modified a bit more. I was wondering why this version makes it better. In particular, why did you choose to add the extra 1 Tbsp of sugar and lower the temperature from 425 to 400 degrees? Also, why did you alter the method of using a food processor and change it from pulsing the dry ingredients separately first and then pulsing it with the butter to the one in your directions? Thanks.
So true. These are definitely the BEST, most tender, and melt-in-your-mouth scones ever!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
Also, Cooks Illustrated has an alternative version to this recipe without eggs – which is less cakey and more traditional. I prefer this version (and I think it’s even the original; this one is the adaptation) because it makes super flaky, tender, buttery scones!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
Same here. You just have to be sure to work fast and not overwork the dough. If you’re unsure, just be safe and stop mixing. And out comes really light, fluffy scones! 😀
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
I found a really helpful and effective tip is to freeze the butter and simply great it over the flour mixture. Then, all you have to do is simply lightly toss and coat the flour and tiny butter flakes mixture. So easy and quick! And it ensures you won’t overwork the dough!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html