Classic Tea Time Cream Scones
Indulge in the timeless elegance of *Classic Tea Time Cream Scones*, a delightful treat perfect for any afternoon tea or cozy breakfast spread. These buttery, tender scones are made with simple pantry staples like all-purpose flour, granulated sugar, and velvety heavy cream, yielding a soft interior with a light, golden crust. Cold, cubed butter is carefully worked into the dry ingredients to create a flaky texture, while a touch of vanilla adds a subtle warmth to each bite. Brush them with an egg wash and sprinkle with coarse sugar for a bakery-worthy finish. Ready in just 30 minutes from start to finish, these easy-to-make scones shine when served warm with clotted cream, butter, or your favorite fruit jam. Whether you're hosting a traditional afternoon tea or enjoying a quiet moment with a steaming cup of English breakfast, these classic cream scones are sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.75 cups heavy cream
- 1 teaspoon vanilla extract
- 1 whole egg, lightly beaten (for egg wash)
- 2 tablespoons coarse sugar (optional, 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 to combine.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
In a measuring jug, combine the heavy cream and vanilla extract. Gradually add the cream mixture to the dry ingredients, stirring with a fork until the dough just comes together. Be careful not to overmix to ensure tender scones.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a round disk about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Alternatively, you can use a round biscuit cutter to shape the scones.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the beaten egg for a golden finish, then sprinkle with coarse sugar if desired.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the scones are cooked through.
Remove from the oven and allow the scones to cool slightly on a wire rack. Serve warm or at room temperature with clotted cream, butter, and jam.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 37 mg | 1% | |
*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.
