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 EditionCookbook” by Cooks Illustrated Magazine. I’ve made them exactly like CI, and they were really good. This version is even better! (I realize these are fightin’ words!) I found an adapted recipe here and slightly adapted them even more. I found the texture to be like a light and slightly sweetened biscuit. With home made jam and a pat of butter these scones are sure to impress anyone, but most of all yourself. Enjoy!
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!
EAM says
I made these last Sunday morning- minus the egg due to my 2 year old’s egg allergy (I substituted 1tsp baking powder, 1 Tbsp cream and 1 Tbsp vinegar) and they were so good! It’s a nice alternative since there are very few breakfast foods that don’t have eggs in them!
Mrs. C says
These just came out of the oven and I couldn’t resist trying one immediately…..wow, it was delicious! Though I’ve enjoyed many a scone, this is my first time making them and I foresee a future full of scones! Thank you for sharing this recipe, so happy I stumbled upon it
alice says
Hi Debbie,
A simple glaze would be powdered sugar mixed in with a little milk. You could brush it on each scone. For an added variation, you could flavor the glaze with lemon zest and juice, ginger, a pinch of cinnamon, or anything else you want. Hope this helps.
Alice
Debbie Applegate says
I made the cream scone recipe and they were good! I would like to add
a light glazing for the top of these. Any suggestions?
Ben Draper says
Fabulous! Best scones I’ve ever made. Made them for the family for Valentines breakfast. did everything in the kitchenaid mixer. sprinkled them with red sugar and cut them out with a heart shaped cookie cutter. I also didn’t have any heavy cream on hand but used 1/2 and 1/2 instead . Still was divine! thanks for the recipe.
Heather says
Just a follow-up… I made these scones this morning and they are absolutely AMAZING! I didn’t add fruit this time but I plan to try that next time. I’m also thinking about using this dough as a cobbler dough and seeing how that works out. Thanks for your awesome blog and recipes!
alice says
Hi Heather,
Yes you could definitely add fruit chunks in there. I’ve made this with dried cranberries and blueberries. Just gently fold them in there and you should be good to go!
Alice
Heather says
Just ran across your blog for the first time last night and have been browsing ever since. Great site! I’ve been looking for a good scone recipe ever since I had a peach scone at a farmer’s market a couple of years ago. Typical scones are far too dense and bland for my tastes but this peach scone was light and sweet… just like this recipe seems to achieve. I’m excited to make them soon. One question, do you think that fruit chunks could be added to this or would you have to adjust the recipe a little? I’d love to recreate the scone that I had at that farmer’s market someday.
Kamran Siddiqi says
Some of us are guilty of going to Starbucks too much (I know I am). And whenever I am going to have a latte, coffee, or what have you I always cave into buying one of those yummy scones. Well, I have now lost my appetite for those because they’re stale and can’t compare to this cream scone recipe! Starbucks scones are very hard, aren’t flaky enough and aren’t warm at all.
I like my scones straight out of the oven, with some room temp. butter and a great heaping tablespoon of Strawberry Balsamic Jam. Yumm!
I agree with Alice on definitely massing the ingredients because baking is all about accuracy. Also, a tip to anyone making this recipe. I made mine two different ways. One in a food processor and one with the two things attached to my arms- yes my hands.
For some reason, using my hands made for an airier and lighter scone versus making it in a food processor.
When I used my hands, I actually chilled the butter for 5 minutes in the freezer along with the bowl that I was going to use to mix everything in. I made the butter cubes about the size of a pea and when I mixed everything in the chilled bowl, I put it back in the freezer for about a minute or two. (I know, this can be a dreadful process, but I am telling you, the colder the butter, the better the scone will come out), then working quickly I formed the shapes of the scones, placed them on a cookie sheet lined with parchment and chilled them in the freezer for 2 minutes, just so that they were cold. Then I popped everything in the oven, and I was rewarded with light and very tasty scones.
This morning, I also decided that I would add some strawberries to my scones and they turned out super yummy!
Alice, I have to say that you are the queen of the best cream scones hands on!
Great recipe- it is a must try. So, what are you all waiting for? Go try it! 😀
Nicole says
Alice: Thanks for the gluten-free scone recipe you sent. I will definitely try it, and tell you how they turn out. This is great because I love scones!
Nicole says
I’ve stopped baking with all purpose flour; what’s a good gluten-free flour substitute for your scone recipe? They look delicious, btw!
Jen @ My Kitchen Addiction says
These scones look delicious! I will definitely try making these… they look perfect for brunch.
Debbie says
I love scones – and these look beautiful! The strawberry jam looks luscious and I SO appreciate the little sugar used in the recipe! My daughters & I enjoy having tea parties, and this is one recipe I could easily make and treat them with and not have to worry about sugar!!!
Linda says
The scones look really pretty! And I am sure they are delicious too! Feel so warm and cozy already just by looking at the photos 🙂
Malin says
Mmm, I love scones and I can easily picture these melting in my mouth… Especially with that strawberry jam. So when you post the jam recipe I’m off to baking scones! Beautiful pictures by the way 🙂
Stephanie says
Wow! This look amazing! I just found your blog through tastespotting and I love it! I added it to my sidebar links on my blog, hope that’s alright. Wonderful recipes and photography!
Juliana says
Never made scone…now you inspired me to do so…great pictures! Look really yummie!
Danica says
YUM! LOVE scones….I never thought of putting jam in the middle – it sounds delish that way!
hungry dog says
These look amazing! I like how you’ve served them, like little jam sandwiches. Mmm.
Nutmeg Nanny says
Your scones look so tasty! I wish I had some of them in my kitchen right now….yummy!!!
alice says
OneShot: You could totally do this in a blender. Just do half the dry ingredients and butter at a time.
Maria says
I love scones, these look divine and dangerous:)
jenn says
Nice!! These would go great for breakfast. Maybe lunch and dinner, too.
oneshotbeyond says
any suggestions on how to make without a food processor? Would a blender work? I think they look lovely!!!
Megan{Feasting on Art} says
Wow, your scones look so delicious!! I must try your recipe!