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Cream scones

I can’t believe I haven’t posted a recipe for cream scones!

My version is somewhere between the classic and cream scone recipes from The Joy of Cooking, wherein I use cream, eggs and butter. This yields a very tender and very rich scone, as one could imagine.

scones in a basket

This recipe can be halved.

Note that these are more like British scones, which have the barest hint of sweetness, unlike many American ones which are often sweet, nearly cake-like or muffin-like. No frosting on these puppies. However, the fun is in the spreads that can be applied: lashings 😉 of clotted cream, or even butter, (try marscapone, anyone?), jams, jellies, lemon curd, etc.! All to be washed down with a good drink, especially tea (chai, perhaps?) or coffee.


  • 1 pound pastry flour; I’ve used a 50/50 and roughly 65/35 mix of wholewheat to white pastry flour mix, too.
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2 tablespoon chunks
  • zest of 1 lemon or orange
  • (optional) 1/2 cup raisins
  • (optional) 2 tablespoons Grand Marnier, or a good sherry or brandy
  • 2 cold eggs, lightly beaten
  • 1 cup chilled heavy cream


  • 1/4 cup cream, half & half, or whole milk
  • 2 teaspoons sugar


  1. If using raisins, prepare them at least an hour beforehand. Put them in a microwave-proof bowl, add the Grand Marnier, and heat until the liquid is hot. Cover and set aside so they can plump up.
  2. Mix the eggs and cream in a jug and keep in the fridge until step 5.
  3. Sift the flour, sugar, baking powder, and salt into a medium bowl.
  4. Working in two batches (not necessary if recipe is halved), process the dry ingredients with the butter, until the mixture has butter lumps ranging from cornmeal to pea-sized. Place in a large bowl and stir in the zest. If using raisins, drain them, and add to the dough.
  5. Quickly and using as few movements as possible, fold in the egg-cream mixture into the dough until the dry bits just stick together. Try to avoid warming the dough, or making it too wet. If the dough does get a bit squishy, toss in some flour.
  6. Form the dough into two thick, flatten discs or squares (one if halved) and wrap them in plastic film. Place in the fridge for at least an hour to rest and firm up, or 30 minutes in the freezer.
  7. In the meantime, prepare the glaze. Warm the cream until near scalding, and stir in the sugar to dissolve. Set aside to cool.
  8. Preheat oven to 400ºF degrees; I used the convection baking setting.
  9. Line a baking sheet with parchment paper or silicone liner.
  10. Pat out the circle or square directly on the sheet until it’s about 1/2 inch high. Then use a butter knife or scraper to divide the dough into 8 sections. Brush each scone with the glaze.
  11. Bake until risen twice in height —a poker should come out clean— and lightly golden on top, about 13 to 17 minutes. Repeat with the second batch of dough.
  12. Serve warm or at room temperature. With cream, jams, curds, and tea… 😀

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