Cream Scones

168 Ratings
  • 5 49
  • 4 37
  • 3 50
  • 2 25
  • 1 7

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.

Martha Stewart Living, April 2006

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Recipe Summary

Yield:
Makes 8 to 10
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Ingredients

Directions

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

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  • 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.

  • 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).

  • 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.

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Reviews (10)

168 Ratings
  • 5 49
  • 4 37
  • 3 50
  • 2 25
  • 1 7
Martha Stewart Member
08/10/2015
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.
Martha Stewart Member
08/08/2015
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.
Martha Stewart Member
04/17/2014
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
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Martha Stewart Member
12/03/2012
Hey, it’s a nice recipe!
Martha Stewart Member
12/03/2012
Hey, it’s a nice recipe!
Martha Stewart Member
02/20/2011
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.
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Martha Stewart Member
07/16/2010
I love scones, I serve them with "Mock" Devonshire cream, and jam.
Martha Stewart Member
02/24/2010
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!
Martha Stewart Member
01/26/2010
good for strawberry shortcake as well.
Martha Stewart Member
09/01/2008
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.
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