Classic Cream Scones Recipe (Easy Cream Scones)
This classic cream scones recipe comes together with simple pantry staples. You’ll mix the dry ingredients, cut in cold butter, then bring it together with heavy cream, egg, and vanilla. Keep mixing gentle so the dough stays tender and bakes up flaky. Follow the steps for how to make scones, then brush with egg for a nicely browned top.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 400°F (200°C). Line a baking sheet with parchment so the scones release easily.
Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
Cut in the butter
Add the cold butter cubes. Work them in quickly with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-size bits.
Add cream, egg, and vanilla
Whisk the heavy cream, 1 egg, and vanilla in a small bowl. Pour into the dry mix and stir just until a rough dough forms—don’t overmix.
Fold in the dried fruit
Add currants and raisins. Fold a few times so they’re distributed without kneading the dough too much.
Shape and cut
Turn the dough onto a lightly floured surface and press into a 1–1 1/4 inch (2–3 cm) thick round. Cut into 8 wedges and space them out on the tray.
Brush the tops
Brush the tops with the beaten egg for a deeper golden color. Keep the egg mostly on the surface, not running down the sides.
Bake and cool briefly
Bake for about 20 minutes, until browned and set. Let them sit on the pan for 5 minutes, then move to a rack.