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Rich Cream Scones

95

These scones get their light, flaky texture from the butter that is layered into the dough.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Martha Stewart Living, February 2012

Ingredients

  • 1 cup cake flour (not self-rising)
  • 2 cups all-purpose flour, plus more for rolling and cutting
  • 1/2 cup sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1 1/4 cups cold heavy cream, plus more for brushing
  • 1/4 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.

  2. Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).

  3. Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

Cook's Notes

Scones keep, wrapped in plastic, for 1 day.

Reviews Add a comment

  • 1nbritner@gmail.com
    27 APR, 2017
    Can Gluten-Free flour be used?
    Reply
  • portellirobert
    4 JUL, 2016
    Hi. How can I make this recipe gluten and dairy free please?
    Reply
    • taralah27gmail
      13 DEC, 2016
      Hi. I just made this recipe today using 2c. Brown rice flour, 1/2c tapioca starch and 1/2c potato starch. I added a heap 1tsp. Xanthan gum. You can substitute any GF flour mix you like. Just note that different flours will lend different texture. I'm not experienced with dairy free baking but I would be curious how they turn out using almond milk, rice milk, or another substitute.
  • elainescoutlo
    29 JUN, 2016
    Oh, and I wasn't able to rate the recipe. The stars didn't work when I clicked on it.
    Reply
  • elainescoutlo
    29 JUN, 2016
    Looks and tastes nothing like a proper cream scone. When was scones flakey? Please call it cream biscuits. Also, even when kept in fridge for a few days, good traditional cream scones can stay moist and pillowy soft. This one turned hard the next day without the drying effects of the fridge even. Also, too much fuss for a supposedly simple bake. For making scones, less is definitely more. I like Thomas a lot, but this didn't work for me at all.
    Reply
  • SpyPond
    4 NOV, 2014
    Directions for mixing flour and butter ("cutting in") was not clearing stated and my daughter tried to make this recipe on her own and missed this step. Clearer directions need to be written for very novice bakers. Please fix.
    Reply
  • MS11824933
    7 APR, 2014
    Love making these scones. Always use it as a gift to friends and everyone love it. Can i add in dried cranberry and if so, do I need to soak it in liqueur. Any different with the ingredients.
    Reply
  • tvailport
    19 FEB, 2012
    Great way to introduce my family to scones! These are so tender with just the right amount of sweet. My husband added some homemade jam to his, but they were equally as good without. The method of folding the dough really created a great texture. Brushing them with cream before baking kept them from getting too dry. Excellent!
    Reply