• Linda Reid

Time for a Treat - Cream Scones

It's snowing and we just had an hour of freezing rain so we're housebound for the day or at least until the snow plow goes by. Time to whip up something tasty.

I love scones. They are quick and easy and they can be sweet or savoury. These scones are sweet and taste wonderful slathered in butter with a cup of hot tea or coffee. Or even cocoa. It depends on how much you want to ramp up your sugar intake for the day.


  • 3 cups (361g) unbleached all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1/4 to 1/3 cup (50g to 67g) granulated sugar, to taste

  • 1/2 cup raisins (optional)

  • 1 teaspoon vanilla extract

  • 1 1/3 to 1 1/2 cups (301g to 340g) heavy or whipping cream

  • additional heavy cream, for brushing on scones

  • coarse white sugar or turbinado sugar for sprinkling (optional)


  1. Preheat the oven to 425°F.

  2. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).

  3. Whisk together the flour, baking powder, salt, and sugar.

  4. Toss dry mixture with raisins (optional)

  5. Combine the vanilla with 1 1/3 cups cream.

  6. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.

  7. Lightly flour a clean work surface.

  8. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.

  9. Brush each circle with heavy cream, and sprinkle with sugar, if desired.

  10. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Place on the pan with about 1" space between each wedge.

  11. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.

  12. Bake the chilled scones for 12 to 14 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.

  13. Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

  14. Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

Who's hungry? I just ate the one in the photo and it was delicious. You can't see it but the butter was kind of dripping off of the scone. Simply marvelous!

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