These Cream Scones are perfectly light and flaky. They are melt-in-your-mouth good! The best scones recipe.
I wanted to get this recipe to you before the weekend, just in case you need some baking inspiration. Baking a batch of these Cream Scones would be a perfect way to start your Sunday morning. Start to finish, you can have these incredibly light and flaky scones on your breakfast table in well under an hour. They are super easy to make, especially if you use your food processor to mix up the dough.
It’s hard to beat a good cream scone. One of my favorite breakfast treats is a cream currant scone or peach scone. I didn’t have any currants when I made these, but the dried cherries were equally delicious. You could use almost any small chopped fresh fruit or dried fruit, really.
Dried cranberries, blueberries, apricots, or even toasted chopped nuts would be wonderful in these scones. If you prefer, you can mix mini chocolate chips into these scones instead of the dried fruit.
How to Make Scones
If you have a food processor, you can use it to combine the dry ingredients and work in the butter. The food processor makes this recipe so quick and easy! Then you’ll use a fork or spatula to incorporate the heavy whipping cream.
Finally, shape the scone dough into a ball and then a 1 1/2-inch thick circle. Cut the dough into 8 triangular wedges, bake and enjoy!
(Full instructions below.)
Tips for the best Cream Scones:
- You want to use a light hand when mixing up the scone dough, and err on the side of under-mixing. This will ensure that your scones turn out with those light and flaky layers that you love.
- You want the butter to remain cold, and blend in the butter just until the mixture resembles coarse meal. The largest butter pieces should still be the size of small peas.
- This scone recipe is easily adaptable for other mix-ins. Try your favorite chopped dried fruit, fresh berries, nuts or chocolate chips.
- I often make these scones with a half white whole wheat flour and half all purpose flour to include more whole grains.
This scone recipe is so good, you’ll have a hard time stopping at just one. Grab a cup of coffee or tea and a warm scone, and settle in for some weekend relaxation time.
More Scone Recipes:
- 2 cups (10 ounces) all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter cut into small cubes
- ½ cup dried cherries coarsely chopped, or dried cranberries or currants
- 1 cup heavy whipping cream
- Preheat oven to 425° F with a rack in the middle position. Line a baking sheet with parchment paper and set aside.
- Place flour, baking powder, sugar, and salt in the bowl of a food processor. (Alternatively, see note about mixing scone dough by hand.)
- Pulse a few times to combine the dry ingredients.
- Add the butter cubes to the food processor. Pulse 10 to 12 times to cut the butter into the dry ingredients.
- Add the dried cherries and pulse one or two times to mix them in. Transfer the dough to a large bowl.
- Pour in the heavy cream and use a fork or rubber spatula to mix until a dough begins to form. Use your hands to finish bringing the dough together if needed.
- Transfer the dough to a lightly floured surface and use your hands to form it into a ball. Flatten the ball into a 1-inch thick circle, and cut the scones into 8 wedges. Place the scones on the parchment-lined baking sheet. (At this point, you can cover the baking sheet with plastic wrap and refrigerate for up to 2 hours before baking.)
- Bake until the scone tops are lightly browned, 12 to 15 minutes. Cool for at least 10 minutes before serving. Serve warm or at room temperature.
- To make dough without a food processor: Whisk together the dry ingredients in a large bowl. Use a pastry blender or your fingertips to work in the butter. Be sure to work quickly so the butter remains cold, and work in the butter just until the mixture resembles coarse meal and the largest butter pieces are the size of small peas.
- Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
- Recipe adapted from Baking Illustrated.
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