Easy Cream Scone Recipe
Tender scones made with heavy cream baked to perfection with a firm crust outside and tender interior, perfect for breakfast or dessert.
Servings: 12 scones
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream split into two portions 1 1/2 cups for the batter 1/4 cup for brushing on top of scones
Instructions
- *Preheat your oven to 425°
- In a medium bowl whisk the flour, baking powder, sugar, and salt together.
- In a measuring cup so it's easy to pour add 1 1/2 cups heavy cream and the vanilla.
- Pour the heavy cream mixture into the flour mixture while whisking/stirring until all the flour mixture is absorbed.
- Roll the dough into a ball on a floured work surface, then cut the ball in half and roll them smooth into two balls.
- Gently roll each ball into a disk shape with a rolling pin about an inch thick, they'll be about 6 inches around, then cut with a large knife or pastry scraper into 6 triangles.
- Repeat with the second ball of dough.
- Place each scone onto a parchment-lined baking sheet ( you can separate the scones or bake them close together in the circle shape).
- Brush the tops of the scones with the remaining 1/4 cup of heavy cream.
- *Place the baking sheet in the freezer for 15 minutes.
- Bake the scones for 15 minutes, they will start to get golden brown on the edges. Test with a toothpick, it should come out dry.
Notes
*You can begin preheating your oven when you start mixing or when you place the tray in the freezer to chill.
These scones are also able to be rolled into one thick disk shape, then cut into 8 pieces but leaving them almost touching and baked in a cast iron skillet at 425° for 15-17 minutes.
These scones are also able to be rolled into one thick disk shape, then cut into 8 pieces but leaving them almost touching and baked in a cast iron skillet at 425° for 15-17 minutes.