Basic Cream Scones Recipes

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

CLASSIC CREAM SCONES

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

CREAM SCONES

Steps:

• Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
• Sift flour, baking powder and sugar into a bowl.
• Whisk egg, cream and milk together.
• Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
• Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
• Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
• Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
• Use a 5cm (in diameter) round cutter to cut out 12 scones.
• Place the scones, not quite touching, on a greased tray.
• Brush the tops with the remaining wet mixture.
• Bake for 18-20 minutes or until a light golden colour.
• Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
• Enjoy with cream and jam.

BASIC CREAM SCONES

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Add flour, sugar, salt, and baking powder to a medium mixing bowl and mix to combine.
• In a measuring cup, add egg and cream to fill one cup. Add vanilla extract and beat to combine.
• Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
• Turn the dough out onto a lightly floured board, fold it over itself a few times, and shape into a circle about 1" thick. Cut into 8 scones.
• Place the scones on the prepared baking sheet, brush the top and sides with extra cream, and sprinkle generously with turbinado sugar.
• Bake for 19 - 20 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.
• Serve warm with clotted cream or butter and jam.

BASIC SCONE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
• Cut the butter into pieces, and add to the food processor.
• Pulse the food processor until the mixture resembles coarse meal.
• With the food processor running on low speed, stream in the cream.
• When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
• Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
• Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
• Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.

EASY CREAM SCONE RECIPE

Steps:

• *Preheat your oven to 425°
• In a medium bowl whisk the flour, baking powder, sugar, and salt together.
• In a measuring cup so it's easy to pour add 1 1/2 cups heavy cream and the vanilla.
• Pour the heavy cream mixture into the flour mixture while whisking/stirring until all the flour mixture is absorbed.
• Roll the dough into a ball on a floured work surface, then cut the ball in half and roll them smooth into two balls.
• Gently roll each ball into a disk shape with a rolling pin about an inch thick, they'll be about 6 inches around, then cut with a large knife or pastry scraper into 6 triangles.
• Repeat with the second ball of dough.
• Place each scone onto a parchment-lined baking sheet ( you can separate the scones or bake them close together in the circle shape).
• Brush the tops of the scones with the remaining 1/4 cup of heavy cream.
• *Place the baking sheet in the freezer for 15 minutes.
• Bake the scones for 15 minutes, they will start to get golden brown on the edges. Test with a toothpick, it should come out dry.

EASY SCOTTISH CREAM SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Line baking sheet with parchment paper.
• Combine dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
• Grate frozen butter into bowl of dry ingredients and stir to coat.
• In a smaller bowl, combine 1/2 cup whipping cream, egg, and vanilla. Mix well.
• Slowly pour wet ingredients into larger bowl of dry ingredients, mixing as you pour.
• After mixing well, form dough into a circle on a floured surface.
• Cut dough into wedges and place on baking pan.
• Brush a thin coating of cream on top of each scone and sprinkle with coarse sugar.
• Bake for 18-22 minutes.
• Let cool and then enjoy!

BASIC CREAM SCONES

Steps:

• Preheat oven to 425°F.
• Fit food processor with steel blade. Place flour, granulated sugar, baking powder and salt in work bowl. Pulse on/off to mix. Add butter; process 10 seconds or until mixture resembles coarse crumbs. Transfer to large bowl.
• Combine heavy cream and eggs; reserve 1 tablespoon. Pour remaining cream mixture over flour mixture. Stir just until dry ingredients are moistened and dough is soft.
• Turn out dough onto lightly floured surface. Shape into ball; pat into 8-inch circle. Cut into 8 wedges; place 2 inches apart on ungreased baking sheet. Brush reserved cream mixture over tops; sprinkle with coarse sugar.
• Bake 12 to 14 minutes or until golden. Remove to wire rack to cool completely.
• Chocolate Lavender Scones: Add 1 teaspoon dried lavender to dry ingredients. Stir 1/2 cup coarsely chopped semisweet chocolate into dough before shaping.
• Ginger Peach Scones: Stir 1 tablespoon finely chopped crystallized ginger and 1/3 cup chopped dried peaches into dough before shaping.
• Lemon Poppyseed Scones: Stir grated peel of 1 lemon (about 3-1/2 teaspoons) and 1 tablespoon poppy seeds into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with lemon icing made from 1 cup powdered sugar and 2 tablespoons lemon juice (add up to 1-1/2 teaspoons more lemon juice, if necessary, for desired consistency).
• Maple Pecan Scones: Stir 1/2 cup coarsely chopped pecans into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with maple icing made from 3/4 cup powdered sugar and 2 tablespoons maple syrup.
• Mini Scones: Divide dough into 2 balls before shaping into rounds and cutting into wedges. Makes 16
• Round Scones: Cut dough into rounds using lightly floured cookie or biscuit cutter.

QUICK AND EASY HOMEMADE SCONES

Steps:

• Pre-heat oven to 200°C / 400°F
• Sift flour into a mixing bowl and add the salt.
• Rub the butter into the flour until it resembles fine breadcrumbs
• Mix in the sugar.
• Add the milk and stir with a knife until just incorporated. Add extra milk, one tablespoon at time, if the mixture is too dry.
• Tip out onto a lightly floured surface and knead lightly until the mixture comes together in a soft ball.
• Press out into a flat circle or rectangle to roughly 2 cm thickness.
• Cut circles with a fluted cookie cutter and place on a baking tray lined with baking parchment
• Brush the top of the scones lightly with milk
• Place the tray into the centre of a pre-heated oven and bake for 20 minutes until nicely browned.
• Remove from the oven and allow to cool.
• Serve spread with butter and strawberry jam. You could also top with a spoonful of whipped cream.
• Best eaten fresh.

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

ONE BOWL CREAM SCONES (NO BUTTER, SO EASY)

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, and salt.
• Set aside 1 tablespoon (15 mL) of the cream. Drizzle the remaining cream, and the vanilla, over the flour mixture. Using a fork, gently combine into a thick dough, making sure to scrape the bottom and sides of the bowl.
• Turn the dough out onto a small, lightly floured board or dinner plate (one that will fit in your freezer). Gently pat the dough into an even, 6-inch (7.5 cm) circle, about 3/4-inch (1.875 cm) thick. Brush with the reserved tablespoon of cream and sprinkle with the Turbinado sugar.
• Place the dough circle into the freezer for 20 minutes. Meanwhile, preheat the oven to 425F (215C). Line a large baking sheet with parchment paper.
• Remove the chilled dough from the freezer and place it on the prepared baking sheet. Cut the circle into 8 equal wedges. Carefully pull the wedges away from each other (creating 1 to 2 inches space between the scones).
• Bake in the preheated oven for 12 to 15 minutes until risen and golden brown.
• Serve immediately, warm, or transfer to a cooling rack and cool completely.