Cream Scones



25 scones

Cream Scones

Photo: John Cullen

Serve these classic cream scones with jam and extra whipped cream for the perfect tea party or after-school treat.


  • 3 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 cups 35% cream , divided
  • 1 tbsp turbinado sugar


  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper and set aside.
  • Combine flour, sugar, baking powder and salt in a bowl and stir with a fork to blend. Stir in 1 3/4 cups whipping cream, or just enough to bring mixture together into a wet dough.
  • Turn dough out onto a light floured surface and pat or roll to about a 1/2 inch thick
  • Use a 2″ round cutter to cut out rounds, gathering and re-rolling scraps as needed until you have about 25 rounds. Place about 1-in. apart on a baking sheet, brush the tops lightly with remaining cream, and sprinkle with turbinado sugar.
  • Bake for 20 min or until tops and golden and scones are baked through.

Originally published in the Today’s Parent April 2014 issue.