Classic Cream Scones
A really good scone is tender and slightly flaky, with a crisp golden edge and a soft, buttery inside. It does not need to be fussy. Cold butter, heavy cream, and a light hand with the dough do almost all the work.
This is the classic cream scone, no sourdough starter involved. Split one warm and spread it with butter, jam or clotted cream, and see if it makes it to the table.
Why You’ll Love It
- Tender, flaky and buttery, with crisp golden edges
- Heavy cream makes the dough rich and keeps the crumb soft
- One bowl, no special equipment, and ready in about an hour
- Easy to dress up with currants, blueberries, chocolate chips or lemon zest
- Freezes well, so you can bake just a couple at a time
Ingredients
Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent batch, especially for the flour.
The butter and the cream must be cold. That is what creates the flaky layers and the tall rise, so keep them in the fridge until the moment you use them.
- All-purpose flour (300 g / 2½ cups): Spoon and level, or weigh it.
- Granulated sugar (50 g / ¼ cup): Just enough sweetness to taste right with jam and butter.
- Baking powder (12 g / 1 tbsp): Gives the tall, fluffy rise.
- Fine salt (3 g / ½ tsp): Keeps the scones from tasting flat.
- Unsalted butter (57 g / 4 tbsp): Cold butter creates the flaky pockets.
- Cold heavy cream (190 g / ¾ cup + 1 tbsp): Makes the dough rich and tender.
- Egg (50 g / 1 large): Adds richness and helps the scones hold together.
- Vanilla extract (4 g / 1 tsp): A warm background note.
- Cream for brushing (15 g / 1 tbsp): Brushed on top for a golden finish.
- Coarse sugar (12 g / 1 tbsp): Gives the tops a crisp, sparkly crust.
Equipment
Gear guides: Sourdough Equipment Guide·Kitchen Scales·Banneton Sizing·Scoring Tools·Storing the Loaf·Pizza Stone vs. Baking Steel·Shop All Picks →
- Pastry cutter or fork: for cutting the cold butter into the flour quickly.
- Bench scraper: for shaping the dough and cutting clean wedges.
- Baking sheet and parchment: for even browning and easy cleanup.
Sample Schedule
Day 1
- Mix and shape the dough in about 15 minutes
- Chill the wedges for 20 minutes
- Bake 15 to 18 minutes until golden
Classic Cream Scones
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder and salt together.
- Cut in the cold butter until the mixture is crumbly with some pea-sized pieces.
- Whisk the cream, egg and vanilla together and stir into the flour mixture until a shaggy dough forms.
- Knead 3 to 4 times on a floured counter, then pat into an 8-inch round about 1½ inches thick.
- Cut into 8 wedges, place 2 inches apart on the sheet, and chill 20 minutes.
- Brush with cream, sprinkle with coarse sugar, and bake 15 to 18 minutes until golden.
Notes
Save This Recipe
Get it emailed to you now, plus new recipes as they go up.
Your email is safe with me. I’ll send this recipe straight over. No spam, ever. You can unsubscribe anytime.
How to Make It
1Heat the oven. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Set the rack in the middle of the oven so the bottoms and tops brown evenly. The oven should be fully hot by the time the scones go in, and parchment keeps the bottoms from sticking.
2Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder and salt together. Whisk well enough that the baking powder is evenly spread with no clumps. Pockets of it leave a bitter, metallic taste in the finished scone, and even distribution gives an even rise.
3Cut in the butter. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces. Work quickly, because in a warm South Florida kitchen cold butter softens fast. Visible flecks and pea-sized pieces should remain. If the butter feels greasy, chill the bowl briefly. Those cold pieces melt in the oven and make flaky layers.
4Add the wet ingredients. Whisk the 190 g of cream, egg and vanilla together. Pour into the flour mixture and stir with a fork until a shaggy dough forms. If it seems dry, add a splash more cream. It should come together when pressed, without being sticky. Stop stirring as soon as no dry flour remains. The dough will look ragged and a little shaggy, and that is fine. Overmixing develops gluten and makes tough scones.
5Shape the dough. Turn the dough onto a lightly floured counter and knead just 3 or 4 times, until it comes together. Pat it into a round about 1½ inches thick and 8 inches across. Handle the dough gently and quickly, because warm hands soften the butter. The surface should look slightly rough with flecks of butter showing. Smooth dough means too much handling. A ruler helps you check the size.
6Cut and chill. Cut the round into 8 wedges with a sharp knife or bench scraper. Place them about 2 inches apart on the baking sheet and chill for 20 minutes. Chilled dough bakes up taller and holds its shape. Cut straight down in one firm push, since twisting or dragging the blade seals the edges and holds back the rise. The chill matters even more in a warm kitchen, so do not skip it.
7Brush and bake. Brush the tops with the 15 g of cream and sprinkle with the coarse sugar. Bake for 15 to 18 minutes, until deep golden brown. Cool on the pan for 5 minutes, then serve warm. Brush lightly so cream does not drip down the sides, which can glue the scones to the parchment and block the rise. Lift one to check that the underside is golden. Leftovers stale fast, so store them airtight once cool.
Tips & Troubleshooting
- Scones are tough: The dough was overworked. Knead just 3 or 4 times, until it barely comes together.
- Scones spread flat: The butter was too warm, or the dough was too wet. Chill the cut wedges for 20 minutes before baking.
- Scones are dry: They were baked too long, or the dough had too much flour. Pull them when the edges are deep golden.
- Scones are pale: The oven was not hot enough. Check the temperature with an oven thermometer, and bake on the middle rack.
- Dough is too sticky: Dust your hands and the counter lightly, but avoid adding much extra flour.
How to Store
To store: Keep scones in an airtight container at room temperature for up to 2 days. Warm for 5 minutes in a 325°F oven to refresh them.
To freeze: Freeze unbaked, cut wedges on a tray, then bag them. Bake straight from the freezer at 400°F, adding 3 to 5 minutes.
Nutrition
Nutrition values are estimates per scone and will vary based on exact ingredients used.
315
CALORIES
38
CARBS (G)
5
PROTEIN (G)
16
FAT (G)
10
SAT. FAT (G)
1
FIBER (G)
9
SUGAR (G)
325
SODIUM (MG)
Desi’s Notes
For fruit scones, fold in 100 g (about ⅔ cup) of currants, dried cranberries or blueberries with the dry ingredients. For a lemon version, add 4 g of lemon zest and top with a simple lemon glaze.
If you are in a sourdough mood instead, try the Sourdough Discard Pancakes or the Sourdough Cinnamon Rolls for a weekend breakfast.
Muffins are another bake to try, see Bakery-Style Blueberry Muffins.
Another classic bake is Classic Sour Cream Banana Bread.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
New to sourdough? Start with the free course
Seven short lessons over 12 days, from mixing your first starter to baking your first loaf with it. Stop anytime.
One short lesson every couple of days. Seven in all, then you’re done. No spam. See our Privacy Policy.
Already have a starter? Bake your first loaf → · Already baking? Browse recipes →
Tried this recipe? Leave a star rating below. It takes 10 seconds and helps other bakers decide what to make next.
Baked this recipe your way? Share it in Community Bakes and inspire other readers.