These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

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  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Cook's Notes

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

Reviews (1)

73 Ratings
  • 5 star values: 22
  • 4 star values: 20
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 3
Rating: Unrated
05/29/2014
Just made this recipe to surprise my hunny for when he comes home from work. It was super simple and very easy! The only thing I think I will change WHEN I make them again ( which I know I will) is instead of using the heavy cream as a wash on top, I will use an egg. Also, I did have to bake it longer then suggested, especially to achieve that golden brown color everyone desires. But overall VERY satisfied! Oh I also did half semi-sweet chips and half white choc chips.