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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • 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 (9)

95 Ratings
  • 5 star values: 21
  • 4 star values: 33
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 3
Rating: 1 stars
When do I add the butter?????? Surprised I am the only one to mention that the recipe says NOTHING about what to do with the butter! End of #1 states to put the butter disks in the fridge until firm for about 20 minutes. What do you do with the butter after it has chilled????? Disappointing
Rating: 5 stars
I absolutely loved these scones! Oh my goodness the from the first taste to the last, they were so delightful! Thanks and I will make again! Will probably do a blog post as well ..Thank you!
Rating: Unrated
Can Gluten-Free flour be used?
Rating: Unrated
Hi. How can I make this recipe gluten and dairy free please?
Rating: Unrated
Oh, and I wasn't able to rate the recipe. The stars didn't work when I clicked on it.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: 5 stars
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!