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Sourdough cream scones on a wooden board with a bowl of jam
Desi

Classic Cream Scones

Tender, buttery cream scones with crisp golden edges and a soft, flaky crumb, ready in about an hour.
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Prep Time 15 minutes
Cook Time 18 minutes
Rest Time 20 minutes
Total Time 53 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: British
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g (2½ cups) all-purpose flour
  • 50 g (¼ cup) granulated sugar
  • 12 g (1 tbsp) baking powder
  • 3 g (½ tsp) fine salt
  • 57 g (4 tbsp) cold unsalted butter, cubed
  • 190 g (¾ cup + 1 tbsp) cold heavy cream
  • 50 g (1 large) egg
  • 4 g (1 tsp) vanilla extract
  • 15 g (1 tbsp) heavy cream, for brushing
  • 12 g (1 tbsp) coarse sugar, for sprinkling

Equipment

  • Pastry cutter or fork
  • Bench scraper
  • Baking sheet and parchment

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk the flour, sugar, baking powder and salt together.
  3. Cut in the cold butter until the mixture is crumbly with some pea-sized pieces.
  4. Whisk the cream, egg and vanilla together and stir into the flour mixture until a shaggy dough forms.
  5. Knead 3 to 4 times on a floured counter, then pat into an 8-inch round about 1½ inches thick.
  6. Cut into 8 wedges, place 2 inches apart on the sheet, and chill 20 minutes.
  7. Brush with cream, sprinkle with coarse sugar, and bake 15 to 18 minutes until golden.

Notes

Keep the butter and cream cold, knead just a few times, and chill the cut wedges for 20 minutes for tall, tender scones. For fruit scones, fold in 100 g of currants or blueberries with the dry ingredients.