Cream Scones Recipe

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Aug. 05, 2015

Best Scones you'll ever eat. Ever!


35% cream 1 Cup (16 tbs)
All purpose flour 2 1/3 Cup (37.33 tbs)
Granulated sugar 3 Tablespoon
Baking powder 1 Tablespoon
Table salt 1/2 Teaspoon
Chilled unsalted butter 2/3 Cup (10.67 tbs) (cut into 1/2
Honey 1 Tablespoon
35% cream 2 Teaspoon (for brushing)
Turbinado sugar 1 Tablespoon
Honey 1 Teaspoon (additional)


Getting Ready

Pre heat the oven to 400°F (200ºC)


Line a baking sheet with parchment. 

Whip the cream on medium-high speed until soft peaks form; keep chilled while you mix the other ingredients. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. 

Add butter and work with your fingers until it resembles coarse meal. 

Make a well in the centre of the mixture and add honey and 1/3 of the whipped cream. 

Use a spatula to fold the ingredients together until incorporated. Then continue with the remaining cream. 

Lightly work the dough in the bowl just until it holds together. 

Turn it out onto a lightly floured counter and gently knead it a few more times. 

Shape it by hand into a 9 x ¾" thick disk. 

Place on the baking sheet and cover with plastic wrap; refrigerate for 10 minutes. 

Cut the dough into 8 even wedges, and pull them 2" apart on the baking sheet.

Brush with the remaining 2 tsp cream and sprinkle with the turbinado sugar. 

Bake until lightly browned on top, 15 to 20 minutes. 


Wrap the baked scones in a tea towel to cool… but they are best eaten hot right from the oven.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes