Cream Scones, Shortcake, or Biscuits Recipe

Cream Scones, Shortcake, or Biscuits

Serves 12
Using cream instead of butter makes baking from scratch super-easy. Excellent for fruit shortcakes, breakfast scones or biscuits.


  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar, more for sprinkling on top
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups heavy whipping cream, more for brushing on top
  • Add the zest of 1 orange and 1/3 to 1/2 cup chopped dried cranberries to dry ingredients.
  • Add 2 tsp dry ginger and 1/4 cup currants to dry ingredients.
  • Add 1/3 to 1/2 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 Metropolitan Market bacon, 1/2 cup shredded sharp cheddar cheese and 1/4 cup snipped chives to dry ingredients.


  1. Preheat oven to 425°F. Grease or line a baking sheet with parchment paper.
  2. In a medium bowl, stir together flour, sugar, baking powder and salt. Slowly stir in 1–1/2 cups cream to make rough, soft dough; add more cream if needed. Do not over-mix.
  3. Turn dough out onto a lightly floured surface. Knead two or three times, just till dough comes together. Divide dough into two pieces. Pat each into a 6-inch circle, 1/2-inch thick. Cut each into 4 to 6 wedges.
  4. Place wedges, about 1 inch apart, on prepared baking sheet. Brush with additional cream and sprinkle with a little granulated sugar, if desired. Bake for 8 to 10 minutes or until golden and baked through. Serve warm or cool.
  5. Variations and Serving Suggestion :
  6. FUN SHAPES : Pat dough into a rectangle, 1/2-inch thick. Use lightly floured cookie cutters to cut into shapes. Bake as directed.
  7. TO SERVE AS A SHORTCAKE: Split scones in half, lengthwise. Place bottom half of scone on a plate. Top with sweetened sliced berries or stone fruit and whipped cream or ice cream. Cover with top half of scone.

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