Cream Scones


  • Makes25 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.

This article was originally published on Apr 01, 2014

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.