Cream Scones

These scones are the perfect addition to your brunch menu.  They are light, flakey and perfect with a dollop of your favorite jam.

Recipe from Smitten Kitchen

Cream Scones

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Serves: 12 Total Time: 30 minutes (plus 10 minutes cooling time)


  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream



Preheat oven to 425°F.

Place flour, baking powder, sugar and salt in bowl of food processor fitted with steel blade, and pulse until mixture becomes crumbly, about 4 pulses. Remove the cover and add butter evenly over flour mixture. Place cover back on and pulse until butter resembles small pebbles, about 10 pulses. You can also make the dough in a large bowl using a pastry cutter, or your fingers, to cut in the butter. I find that the food processor makes dough easier and faster, though, so if you’re looking to save time and stress I suggest you dust off your food processor!


Transfer dough to large bowl, and stir in cream until dough just begins to form. VERY IMPORTANT: don’t over mix or your scones will be tough instead of flakey.


The dough will be sticky, so lightly flour your hands to help prevent the dough from sticking all over them. Transfer dough to lightly floured board and knead by hand just until it comes together. Form scones by patting the dough into a 3/4-inch thick circle, cut pieces with a biscuit cutter, and lightly press remaining scraps back into another piece and cutting until dough has been used up. Another way to cut your dough into scones, is to place the dough in a pie dish. Press the dough into the pie dish and then turn back out onto your board. Using a knife (or pizza cutter) cut your dough like a pizza into 8 triangle wedges.


Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.


Serve warm or at room temperature. I love to serve this with Devonshire cream and the best jam you can find.


Recipe from Smitten Kitchen

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