Classic Cream Scones
If you're looking for a basic scone recipe, start here. These are simple cream scones, not the overly sweet, cakey versions. They're soft, fluffy, and rely almost entirely on heavy cream for their fat and moisture, which makes the dough come together in minutes.
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Ingredients
Ingredients (~12 scones)
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 1/2 tsp fine salt
- 3 tbsp granulated sugar
- 1 3/4 cups heavy cream plus 1 1/2 tbsp for the egg wash
- 1 large egg yolk
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Whisk flour, baking powder, salt, and sugar in large bowl.
- Mix in 1 3/4 cups heavy cream until shaggy dough forms.
- Turn dough onto baking sheet and gently knead into cohesive ball.
- Pat dough into 8-inch diameter, 1-inch thick disc.
- Cut disc into 12 equal wedges and space them 2-3 inches apart on baking sheet.
- Mix egg yolk with 1 1/2 tablespoons heavy cream and brush on scones.
- Bake 13-16 minutes until golden brown.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Avoid overworking dough. Serve warm for best results.
Tried this recipe?Leave a comment below & let me know!