plated eggnog scones with blueberries
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Homemade Cream Scones

Scones at their most basic are delicious, and using a memorable ratio helps to remember how they're made
Adapted from Ratios 
Prep Time15 mins
Cook Time20 mins
Chilling Time20 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Keyword: High Tea, Michael Ruhlman, Moms & Daughters, Ratios, Scones
Servings: 8 scones
Calories: 230kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 2 cups all purpose flour (9 oz, 255g)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp sugar
  • 6 Tbsp butter (3 oz, 85g), chilled & cubed, or frozen & grated (see Recipe Notes)
  • 1/2 cup heavy cream (4 oz, 113g)
  • 1 large egg, beaten
  • mix-ins, as desired
  • extra cream for brushing on top
  • coarse sugar, to sprinkle on top
  • icing, as desired

Procedure

  • In a large bowl, combine the flour, baking powder, salt, and sugar. Add butter and mix using a pastry cutter, two forks, or even your hands, until coarse, pea-sized crumbs appear.
  • Mix the cream and egg together in a small bowl. Slowly add the cream mixture to the flour mixture and mix until the dough just holds together (here you have to be flexible about the amount of cream to add as the actual amount will depend on the humidity of the day). Squeeze a small amount of dough between your fingers and if it is very crumbly, add more cream, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough (you want to keep that butter cold and separate from the flour).
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine (if you're adding any mix-ins to the dough, here's when you'd add them in). Gather the dough, and flatten into a disc or a rectangle about 1" high, cover with plastic wrap, and refrigerate at least 20 minutes or up to overnight.
  • Preheat the oven to 400°F.
  • Once the dough is chilled, cut the disc into wedges or the rectangle into squares (if cutting the rectangle into squares, trim the outside edges of the dough first so that the scones can rise evenly). Alternatively, use a biscuit cutter to cut out shapes (gather and cut the leftover dough again as needed, but hopefully not more than 2 times).
  • Place the scones about 2-inches apart on a half baking sheet pan covered in a Silpat or parchment paper. Brush the tops of each scone with cream and sprinkle some coarse sugar on top.
  • Bake at 400°F for about 20 minutes or until golden brown.
  • Cool on pan for 2 minutes, then move to a cooling rack. Drizzle icing (if using) on top while the scoes are cooling. Let the icing set.
  • Serve warm or at room temperature...pair them with lemon curd and clotted cream for a lovely combination. Enjoy!

Recipe Notes

How you cut up your butter isn't as important as keeping it cold. If it's a warm day out (or I don't have butter defrosted), I'll grate frozen butter on a box grater. Otherwise, I'll cut the chilled butter into small 1/2-inch cubes. Either way will work.
Some scone recipes use more butter than the 3-1-2 ratio. For this recipe, you can add another 2 Tbsp of butter for more richness if you'd like.
You an use a stand mixer fitted with a paddle attachment or a food processor to make the dough...just be mindful not to overwork the dough.
The yield is generally about 8 scones (that's what I get from a circle cut into wedges, a rectangle, or 3" biscuit cutter), but yours may vary.
Nutrition Facts
Homemade Cream Scones
Amount Per Serving
Calories 230
* Percent daily values are based on a 2,000 cal per day diet.
Did you make this recipe?Please share your pictures with the world...mention @scotch_scones and tag #scotchandsconesblog on Instagram, Pinterest, or Twitter. I can't wait to see your creations!