Classic Cream Scones
This recipe for Classic Scones is my favorite cream scone recipe! I’ve been making homemade scones for years, and this is my go-to base scone recipe every single time. They’re flaky, buttery, and so tender.
Servings: 8 scones
Ingredients
- 2 1/3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Set aside.
Plain Scone Dough
- In a large bowl (or the bowl of a standing mixer), mix flour, sugar, baking powder, and salt together.
- With a fork or a pastry cutter (or your standing mixer with the paddle attachment), work the butter into the flour until the mixture resembles coarse crumbs (the butter should be about the size of peas).
- Add in the egg, heavy whipping cream, and the vanilla extract. Mix until the dough just comes together.
- Turn the plain scone dough out onto a lightly floured surface and form the dough into a flat circle, about 1/2” to 3/4” thick. With a sharp knife, cut the dough into 8 equal triangles.
- Place the scones on the prepared baking tray, and brush the tops with a bit of heavy cream.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Allow to cool for 5-10 minutes.
Notes
If the scone dough is too wet, add a bit more flour until the dough is manageable. If the dough is too dry, add in a little bit more heavy whipping cream until the dough comes together. Read the troubleshooting tips for more info.