My Recipe Box
What We're Cooking Now

Cream Scones

By Lisa Waddle, managing editor

Posted: May 3rd, 2010

Light and towering scones, this cream scone recipe takes well to additions of nuts, dried fruits, and other flavorings.

more about:

2 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
1/2 tsp. table salt
1 1/4 cups heavy cream

Heat the oven to 425 degrees F. In a large bowl, whisk the flour, sugar, baking powder, and table salt. Stir in the whipping cream, just until incorporated. Do not overhandle the dough. Remove from the bowl and shape into a flattened disk. Cut into 8 wedges.
Separate each wedge and place on a parchment lined baking sheet. Bake about 15 minutes, until lightly browned on bottom and edges. Transfer to a wire rack to cool.


Comments (6)

clarinette writes: looks easy and delicious !! Posted: 10:52 am on November 24th

clarinette writes: looks easy and delicious !! Posted: 10:52 am on November 24th

germa writes: Michael Smith has this recipe on his Food network site.
He adds one cup of sharp cheddar cheese. I've made them with and without the cheese. Also made them with cinnamon. They are awesome and very easy to make. Posted: 12:30 am on September 8th

GalenDea writes: This recipe is in The Breakfast Book, by Marion Cunningham. She only uses 1/4 cup sugar in the dough, and before cutting the wedges the dough is spread with butter and sprinkled with white sugar. Delicious! I've made this with fresh blueberries. I froze them first, so they wouldn't get mushy and it worked beautifully. They are also delicious with dried apricots and cherries. Posted: 2:54 pm on June 12th

maryliz writes: What weight are you using per cup of flour?
Thanks. Posted: 8:16 am on May 7th

rusvet writes: The recipe looks great, I have to try it out. Would the fresh berries like blueberries work with this dough? Posted: 12:53 pm on May 6th

Log in or create a free account to post a comment.

Cookbooks, DVDs & More