Cream Scones


  • 2 cups (9 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon kosher or sea salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream or whipping cream
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar for sprinkling on top


  1. Heat oven to 400 degrees F.
  2. Place flour, sugar, salt, baking powder and butter in a food processor. Pulse 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.
  3. Transfer everything to a large bowl.
  4. Stir in heavy cream, egg, and vanilla extract, mixing the dough by hand until it forms into a uniformed and slightly moistened dough. You may also use a Kitchen Aid with the dough hook on the slowest speed for a few minutes.
  5. On a floured surface, pull off enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.
  6. Flatten the ball and until your disk is about 3/4 inch in height. Press down the outside of the dough circle so the center is slightly taller.
  7. Evenly sprinkle sugar on top of each circle. Cut each circle in quarters. There should be enough dough to make 4 circles and 16 scones.
  8. Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper.
  9. Bake for 15 minutes until the bottoms are golden brown.
  10. Remove scones from baking sheet and cool on a wire rack.
  11. Serve with butter and marmalade, lemon curd or cranberry curd.

Makes16 small scones.

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