Our site's Best Cream Scones

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Our site's Best, a collection of our essential recipes." />Our site's Best, a collection of our essential recipes." />

This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either. This is part of Our site's Best, a collection of our essential recipes.

Ingredients

2 teaspoons baking powder
3 cups all-purpose flour, plus more for surface
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1¼ cups heavy cream, plus more for brushing
Demerara or raw sugar (for sprinkling)

Recipe Preparation

Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat. Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain. Make a well in the center; add egg and 1¼ cups cream and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). Lightly knead dough in bowl until it just comes together.
Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones until golden brown, 25–30 minutes.
Do Ahead: Scones can be made 1 day ahead. Store lightly covered at room temperature.

Variations

Lemon-Rosemary: Whisk 2 tsp. finely grated lemon zest and 2 tsp. finely chopped fresh rosemary into flour mixture before adding butter.
Cinnamon-Chocolate: Toss 1 cup chopped bittersweet chocolate and 1 tsp. ground cinnamon into flour mixture after working in butter.
Double Ginger: Whisk 2 Tbsp. finely chopped candied ginger and 1 Tbsp. finely grated peeled ginger into flour mixture before adding butter.
Mixed Berry: Toss 1 cup fresh or frozen berries, cut into pieces if large, into flour mixture after working in butter.
Pecan-Oat: Toss ¾ cup old-fashioned oats and ¾ cup chopped toasted pecans into flour mixture before adding butter. Sprinkle ¼ cup oats along with demerara sugar over scones before baking.

Reviews SectionTake note: 1) making them too high will cause then to rise too much and topple over in the oven. 2) you gotta keep the dough cold and the butter from melting. making it in a hot kitchen will make it too sticky, so you gotta work fast and keep all ingredients in the fridge until right before using. 3) to measure out the right amount of flour use a spoon to scoop it into measuring cup until there’s a mountain, cut the mountain with a knife in light chopping motions and level of the excess with the straight edge of the knife. This recipe is what I think a scone is supposed to be. The first time I made it, I forgot to add the sugar because I’m used to adding sugar with wet ingredients. Had I added a little more salt, and they would have been the perfect biscuits. Here’s the thing, they still tasted great, I just spread some jam and butter on them. The second time I made them, I added a cup of frozen blueberries and for flavor, a dash of lemon extract and 1/4 teaspoon vanilla paste. White the texture is perfect, it is very subtle in flavor. I will add much more extract next time. Scones are supposed to be light, in texture and flavor. These are that. However, I’m American and I have a palate that prefers excess. So, I’ll be looking for a different recipe.AnonymousLos Angeles06/16/20There is a big problem with this recipe. Measuring flour by the cup rather than by weight (grams or ounces) will cause the dough to be to wet. There is at least a 20% difference when weighing a packed cup of flour than weighing out the correct amount. Three cups of flour should weigh 360 grams. My dough today turned out too wet. However the finished scones were still delicious although requiring more baking time. Most recipes these days should alway have weights for the ingredients.AnonymousCalifornia06/03/20I love this recipe!The first time I made them plain, they were delicious but slightly dry.Then I made them with chocolate chips and cinnamon, super dry! (Not my favorite flavor variation for scones.) But then I realized I was measuring my flour all wrong my entire life!I, now fluff my flour with a fork and spoon my flour into my measuring cup or use my kitchen scale to weight the flour out.I’ve been making these with regular butter but I recommend using European style butter if you can get your hands on some! It adds more richness, flavor and a super tender crumb! But with regular butter these scones are delicious! I currently love the addition of fresh blueberries. Don’t skip out on sprinkling the sugar if you’re going for sweet scones! I used turbinado sugar. I shape these into two disks, cut them in wedges (8 wedges each disk for a total of 16 smaller wedges) freeze them, then transfer into a freezer bag. I pop them in the oven whenever I want freshly baked scones. My oven bakes these in 20 min at 375F, straight out of the freezer or baked after making the dough. (But everyone’s oven could be a little different) just keep an eye on them until they’re golden brown, that way they won’t be dry. Hope you enjoy these as much as I do!AnonymousSan Francisco05/15/20I've made scones with this recipe at least 5 times and they never disappoint. Flaky, buttery, and addicting. I usually make them with frozen blueberries or blackberries and lemon zest, and if I blend them in with the dough before adding cream and egg, they usually bust and give the pastry a beautiful indigo hue. If you don't want them to bust and add color to your scones, I would recommend popping them in the scones after you shape them.AnonymousAustin, Texas 05/10/20I’ve been making these glorious scones for a few years now. They are my most requested recipe at work. I made Raspberry Orange glazed for Nurses week. They kept saying how much they loved them. Sprinkle w/turbinado sugar before baking. Glazed w/powdered sugar and lemon, lime or orange juice and zest. Oh, frozen fruit works best-Increase bake time 35-40 min if using.Diva4559Santa Rosa, California 05/07/20eh. They turned out a little dry for me. Ended up adding 2 tbsp lemon zest and blueberries (the lemon got a little lost, next time I'll add more). Also, these could be a little sweeter for my taste. For sure wouldn't skip the sprinkled sugar on top.Love this recipe. Added 1.5 cups shredded sharp cheddar and 3 tablespoons of finely minced chives. Sprinkled salt instead of sugar after brushing the dough with cream.Such a great recipe! I've only recently gotten into baking, and these scones were easy enough to make for somebody who doesn't have a lot of baking experience. I made the lemon rosemary scones...using fresh rosemary was really a plus. They turned out just moist enough on the inside and hard enough on the outside. Not crumbly or falling apart at all. It paired perfectly with a cup of tea. Really enjoyed, and so did my roommates! They were gone within a matter of a day.atomicbloomGreen Bay, Wisconsin04/22/20So delicious and easy!! My first time making scones and I’ve been binge watching bon appetit during quarantine. There’s not a lot of work to be done for this recipe nor ingredients, and you can customize to whatever you like. Will be making again soon!!!Anonymouscalifornia 04/21/20I highly recommend this recipe if you are looking for a classic, not-too-sweet scone. I followed the proportions exactly, though I made the recipe in my food processor. As long as you're mindful not to over-process the dough, this method turns out scones with a beautiful crumb.AnonymousSeattle, WA04/03/20FYI...Not sweet. I just tried these as lemon blueberry scones, but it definitely needs more sugar if you plan on eating it without a jam. I'll try adding another 1/2 C of sugar to the dough and be generous with the sprinkling of sugar on the top.AnonymousColorado03/31/20Best scone recipe I've ever tried ! They came out perfectly ! I added a little more salt because I can't help myself. These were buttery without being fatty and the sugar ratio is perfect. I added chopped dried cranberries and chopped chocolate.Isabel helloMontreal, QC03/30/20meh. pretty flavorless. Needs more salt.So amazing! I put 2 tablespoons sugar, adding 1/2 an apple, grated, fresh blackberries, crushed, and some lemon zest.These are really the best ever! Wow! Crispy outside and soft and flaky inside. So delish!Can I use buttermilk instead of half and half?Anonymousbarbados01/03/19These were amazing! Alot more moist than I expected, like a biscuit, and I froze and defrosted the leftovers and they held up really well. I will definitely be making these again. I added white chocolate and raspberries to mine.AnonymousLouisiana09/19/18These really were the best scones ever. You could make them sweet or savory and they would turn out well.How do I print this recipe??I’m signed-in but still see no “print” option.Please advise!Thanks.pinkhouseMorro Bay, CA08/13/18Good recipe. Definitely easy to make. If you're planning on leaving out the sugar on top, up the sugar to 1/3 cup in the future... otherwise the sugar on top is necessary.I threw in some frozen blueberries, and they came out great.colinazeltineEast Bay, CA05/11/18OMG, best scone recipe ever. I have been trying so many recipes to get that perfect English scone I remember having in School in London and just couldn't find this, until i saw ur website and tried your recipe.Great recipe. Buttery and easy to make.