These Cream Scones are perfectly light and flaky. They are melt-in-your-mouth good!

Close up of cream scones on a baking sheet.

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.

Cherry cream scones on a baking sheet.

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.

If you have a weakness for breakfast pastries, try my basic scones recipe (any flavor!) or cream cheese danish next.

Flaky layers of a classic cream scone.

How to Make Cream 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

Close up of cream scones on a baking sheet.
5 from 2 ratings

Cream Scones

Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
These Cherry Cream Scones are the lightest, flakiest scones ever. They are melt-in-your-mouth good!


  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 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 cream


  • Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
  • In the bowl of a food processor, combine the flour, granulated sugar, baking powder and salt. (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 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 mixing bowl.
  • Pour in the heavy cream and use a fork to mix until the dough starts to come together. Use your hands to finish bringing the dough together if needed. Do not over-work the dough; you want the bits of butter to remain cold.
  • Transfer the dough to a lightly floured work surface and shape it into a disk. Flatten the disk into a 1-inch thick circle. Cut into 8 wedges and place on the parchment-lined baking sheet.
  • Bake until the scones are lightly browned on the edges, 12 to 14 minutes. Cool for 5 minutes before serving.


  • To make dough without a food processor: Whisk together the dry ingredients in a large bowl. Use a pastry blender or your fingers to work in the butter until the largest pieces of butter are the size of small peas. Then stir in the dried cherries and heavy cream.
  • 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 Cook's Illustrated.
Serving: 1scone, Calories: 322kcal, Carbohydrates: 35g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 60mg, Sodium: 161mg, Potassium: 207mg, Fiber: 2g, Sugar: 9g, Vitamin A: 925IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
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