English Cream Scones
Delightfully tender and irresistibly buttery, these classic English Cream Scones are the perfect addition to any tea-time spread or breakfast table. Made with simple pantry staples like all-purpose flour, granulated sugar, and baking powder, these scones achieve their signature flaky texture thanks to cold, cubed butter and a splash of rich heavy cream. Lightly sweetened and infused with a hint of vanilla, each golden scone is brushed with milk and sprinkled with sugar before baking to create a subtly crisp top. Ready in just 30 minutes, they’re quick, easy, and best served warm with clotted cream or your favorite jam for a quintessentially British indulgence. Perfect for brunch gatherings, special occasions, or a cozy treat at home, these traditional cream scones will elevate any moment with a touch of elegance.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 10 g Baking powder
- 2 g Salt
- 70 g Unsalted butter (cold, cubed)
- 120 ml Heavy cream
- 1 Large egg
- 5 ml Vanilla extract
- 15 ml Milk (for brushing)
- 10 g Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a fork or spatula until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Gently shape it into a round disk approximately 2.5 cm (1 inch) thick. Be careful not to overwork the dough.
Use a round 6 cm (2.5 inch) cutter to cut out scones and place them on the prepared baking tray, leaving some space between each one. Gather any scraps, gently re-roll, and cut out additional scones until all the dough is used.
Brush the tops of the scones with milk and sprinkle with granulated sugar for a slight crunch and golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown on top.
Remove from the oven and allow to cool on a wire rack for a few minutes. Serve warm with clotted cream, butter, or jam of your choice.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 62.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 128 mg | 10% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 413 mg | 9% | |
*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.
