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

Cream Scones

from kristineskitchenblog.com
These Cherry Cream Scones are the lightest, flakiest scones ever. They are melt-in-your-mouth good!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 8 scones
Calories: 322kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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 only an estimate.
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