The Best Classic Cream Scones recipe - step by step recipe with tips on how to make perfectly flaky, buttery cream scones. Easy to make and addictively delicious.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
14.10ozAP flour chilled - 3 cups spoon and leveled
6ozunsalted butter (12 tbsp)cut into cubes and chilled
1 ¼cupheavy whipping creamchilled
Extra cream or milk for brushing on top
Extra coarse sugar to sprinkle on topoptional
Place the flour, baking powder, baking soda, salt and sugar in a bowl.
Add the butter. You can cut the butter into the flour using a pastry cutter, OR use your fingers to rub the butter into the flour. You should have pea sized butter pieces in the flour, while it looks coarse overall.
Mix the vanilla into the cream, and pour it gradually into the flour and butter mix. Use a fork to mix the cream into the flour until it’s all incorporated and you have a shaggy looking lumpy dough.
Turn the dough out onto a lightly dusted parchment paper (the same parchment paper that will be used to bake the scones). Lightly dust the surface of the scones, and bring the dough together to form a cohesive dough. Pat the dough out to a 6 - 8 inch circle or square.
Cut the dough in half, and place one half on top of the other. Place a parchment paper on top, and roll out the scone dough to another 6 - 8 inch circle or square (you can use your hands to pat the dough too). Repeat the process of cutting and layering the dough (once or twice more).
Final roll out - here you roll out the scone dough to a rough square while making sure that the dough is about ½ - ¾ of an inch high. Roughly cut and remove just the edges of the dough with a clean knife.
Cut the dough into 16 pieces (4 x 4), making sure to clean the knife after each cut. Cut the scones STRAIGHT DOWN with a sharp knife, to make sure your scones have clean edges and will rise properly. If you are using a biscuit cutter, lightly dust the cutter, and cut the dough straight down for clean cuts.
Place the cut scones in the freezer for about 10 - 15 minutes until the oven preheats.
Preheat oven to 425°F.
Place the scones (with the parchment paper) on a baking tray. Separate the scones, as mentioned below, before baking (you may need to use a spatula to help release the scones off the parchment paper from the bottom).
For soft sides - scones should be touching each other before going into the oven. For soft and crunchy sides - scones should be placed about 1 - 1 ½ cm apart. For crunchy sides - place the scones about 2 inches apart.
Brush ONLY the tops of the scones with milk or cream. Sprinkle some coarse sugar on top of the scones (optional).
Place the scones in the oven, and reduce the temperature to 400°F. Bake in the oven for about 20 minutes, until the scones turn a beautiful golden brown.
Remove from the oven and let them cool down a little.
Eat while warm, or if cold, warm them up in the microwave for about 20 - 30 seconds. Serve with butter, jam and cream.