Cream Scones
Heavy cream supplies both the fat and the liquid — the simplest scone there is.
Makes 8 scones · Prep 12 min · Bake 16 min
Ingredients
Dough
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 3 tbsp Granulated sugar
- 1/4 tsp Salt
- 1 1/4 cups Heavy cream, cold — plus more for brushing
Finish
- 1 tbsp Granulated sugar, for the top
Instructions
Prep
- Heat the oven to 200°C (400°F) and line a baking sheet.
Dough
- Whisk the flour, baking powder, sugar, and salt together, then pour in the cold cream and stir just until a shaggy dough forms.
Shape
- Turn onto a floured surface, pat into a round about 3/4 inch thick, and cut into 8 wedges. (Tip: There's no butter to keep cold here, so this dough is more forgiving of a slightly slower hand than a butter-based scone.)
Bake
- Arrange on the sheet, brush the tops with a little extra cream, sprinkle with sugar if using, and bake until golden.
Tips
- Use genuinely heavy cream: Light or half-and-half doesn't carry enough fat to do the job whole cream does here, and the scones will come out tougher and less tender. Look for at least 35% fat on the label.
- Add-ins: Dried currants, lemon zest, or chocolate chunks all fold in easily at the dry-ingredient stage, since there's no butter-cutting step to disturb.