Cream Scones

READY IN: 17mins
Recipe by Gingerbee

Straight out of Having Tea by Tricia Foley. The best scones served with cream and strawberry jam! Easy and fast to make.

Top Review by Chef TotalFark

I was looking for a different scone recipe to use at work (lost my old one) and decided to give this recipe a shot, and I was truly glad I did! These scones are light, slightly crumbly yet firm enough to hold together, and stay moist for quite awhile (we put them out on a "help yourself" snack area and they're still excellent 12 room-temp hours later. The recipe has just enough sugar to make keep them from being biscuity, yet (depending on your additions) aren't sweet. I like to add some grated white chocolate (like 1/4 cup per this recipe which adds richness and some extra vanilla depth along with sweetness), and then I've added : pecans, walnuts, raisins, dried cran and blue berries, lemon/orange zest and extract, cinnamon, nutmeg....on and on! This is a great base scone recipe...scone lovers would be foolish to pass this one up! It's also extremely simple and very quick to make (which I appreciate as I try to squeeze it into my already-busy work day). Merci, Gingerbee, for giving this old cook dog a new trick!

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. In a large bowl, sift together the dry ingredients.
  3. Gradually add enough of the cream to form a soft dough.
  4. Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
  5. Roll out to a 1/2- to 3/4-inch thickness.
  6. Cut into 2 inch rounds with a sharp knife or use a cookie cutter.
  7. Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one.
  8. Bake for 10 to 12 minutes or until golden brown.

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