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Cream Scones

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Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.

  • Yield: Makes 8 to 10

Source: Martha Stewart Living, April 2006

Ingredients

  • 2 cups all-purpose flour, plus more for work surface, hands, and cutter
  • 3 tablespoons sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup heavy cream, plus more for brushing
  • 2 large eggs, lightly beaten
  • Strawberry preserves, for serving
  • Softly whipped cream, for serving

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

  2. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.

  3. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).

  4. Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

Reviews Add a comment

  • amckee3
    10 AUG, 2015
    I've made this recipe countless times and never noticed until now you're directed to bake the scones at 400. My baker's instinct tells me this is too high, and I plan to continue baking them at 350-375. I prefer to use heavy whipping cream over heavy cream-- the texture is better as well as the taste, though this just a matter of opinion.
    Reply
  • amckee3
    8 AUG, 2015
    I've made this recipe countless times and never noticed until now you're directed to bake the scones at 400. My baker's instinct tells me this is too high, and I plan to continue baking them at 350-375. I prefer to use heavy whipping cream over heavy cream-- the texture is better as well as the taste, though this just a matter of opinion.
    Reply
  • Tanya Johnson
    17 APR, 2014
    Ok i love this scone recipe as it is simple yet tasty however i had a couple of issues. One the dough didn't come together for me as easily it's very crumbly and two at 400 degrees my scones browned at 15 mins not 20+ so i am a bit dismayed by that. I am lucky that i have a nose for baking and i could smell they were done and ran into the kitchen and got them out in time to save them but i don't like my scones over dark. I added a bit of lemon zest to mine and will keep it that way hence forth
    Reply
  • Steffy Watson
    3 DEC, 2012
    Hey, it’s a nice recipe!
    Reply
  • Steffy Watson
    3 DEC, 2012
    Hey, it’s a nice recipe!
    Reply
  • arhooley
    20 FEB, 2011
    I substituted buttermilk for the cream -- including for the top. I baked the scones in the shape of a 8-inch round, which I cut into 8 wedges. The scones were delicious.
    Reply
  • lizzieann7
    16 JUL, 2010
    I love scones, I serve them with "Mock" Devonshire cream, and jam.
    Reply
  • DessertFanatic
    24 FEB, 2010
    This is the best basic scone recipe, and I like to add other ingredients to it to change it up a bit. My favorite combination is adding 1/2 cup of dried cranberries and 1/2 cup of white chocolate chips. It makes the best scones!
    Reply
  • jazzyrags
    26 JAN, 2010
    good for strawberry shortcake as well.
    Reply
  • DessertFanatic
    1 SEP, 2008
    These scones were really delicious. They had a great flavor due to the cream and butter in the recipe. The sprinkling of sugar on top gives them a great sweetness and a nice crust on top that encases the tenderness of the scone within. I did serve them with whipped cream and jam, which made them even better. It made 8 large scones. I recommend this recipe for sure.
    Reply