Classic Cream Scones
Experience the timeless charm of homemade *Classic Cream Scones*, the perfect treat for breakfast, brunch, or afternoon tea. These tender, buttery scones are made with simple pantry staples like all-purpose flour, cold unsalted butter, and heavy cream, ensuring a rich, flaky texture in every bite. Lightly sweetened with a hint of vanilla, they strike the perfect balance between indulgence and versatility. Topped with a golden finish of brushed cream and a sprinkle of sugar, these scones bake to irresistible perfection in just 15 minutes. Serve them warm with clotted cream and jam or enjoy them plain—they’re a decadent yet effortless addition to any table. Perfect for scone lovers seeking an easy, classic recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream (for brushing tops)
- 2 teaspoons Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl or measuring cup, whisk together the heavy cream, egg, and vanilla extract until well combined.
Pour the wet ingredients into the flour mixture and gently fold together with a spatula or wooden spoon until a shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a round disk about 3/4-inch thick and 6-7 inches in diameter.
Use a sharp knife or bench scraper to cut the disk into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them about 1-2 inches apart.
Brush the tops of the scones with the remaining heavy cream and sprinkle with granulated sugar for a golden and slightly crisp top.
Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden on top and cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further or serving warm.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 48.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
