Cream Scones Recipe

Cream Scones

Serves 12

Using cream instead of butter makes it super easy to whip up breakfast scones or fruit-filled shortcakes from scratch.


  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar, plus more for sprinkling on top
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups heavy whipping cream, plus more for brushing on top
  • Add the zest of 1 orange and 1/2 cup chopped dried cranberries to dry ingredients.
  • Add 2 teaspoons dry ginger and 1/4 cup currants to dry ingredients.
  • Add 1/3 cup chopped dried cherries and 1/2 cup chopped, toasted almonds to dry ingredients. Add 1 teaspoon almond extract with cream.
  • Add 1/2 cup chopped, cooked bacon, 1/2 cup shredded sharp cheddar cheese, and 1/4 cup snipped chives to dry ingredients.


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In medium bowl, whisk together flour, sugar, baking powder, and salt. Slowly stir in 1 1/2 cups cream to make a shaggy, soft dough. Add more cream if needed. Do not overmix.
  3. Turn dough out onto a lightly floured surface. Knead two or three times, just until dough comes together. Divide dough into two pieces. Pat each half into a 6-inch circle, 1/2-inch thick. Cut each circle into 4 to 6 wedges. Alternatively, pat dough into a rectangle, 1/2-inch thick. Use a lightly floured biscuit cutter to cut out circles.
  4. Place scones, about an inch apart, on prepared baking sheet. Brush with additional cream and sprinkle with a little granulated sugar, if desired. Bake 8 to 10 minutes or until golden and baked through. Serve warm or cool. Excellent with jam and butter, lemon curd, or clotted cream.
  5. Chef's Note:
  6. TO SERVE AS SHORTCAKE: Split round scones in half across their middles. Top bottom halves with sweetened whipped cream and fruit (such as blueberries, sliced strawberries, or chopped peaches). Cover with top halves.


Amount Per Serving (based on 12 servings)
Calories: 200
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 35 mg
Sodium: 280 mg
Carbohydrates: 23 g
Fiber: 1 g
Sugar: 5 g
Protein: 3 g
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