Cream Scone Recipe

The cream scone recipe is one of the oldest around. A classic that is delicious with cheese spreads!


2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup raisins (optional)

Egg Wash:
1 egg
1 teaspoon water

Large bowl
2 x small bowl
Pastry brush
2 1/2-inch round biscuit cutter or drinking glass
Cookie sheet
Pastry blender (optional)

Step 1: Preheat oven to 425 degrees F.
Step 2: Lightly grease a cookie sheet; set aside.
Step 3: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 4: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 5: In a small bowl, stir together the cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture and stir to combine.
Step 7: Stir in raisins if desired.
Step 8: Lightly flour works surface and hands. Pat dough to a 1/2-inch thickness. Using a 2 1/2-inch round biscuit cutter or glass cut out rounds and place 2 inches part on prepared cookie sheet. Gather scraps and repeat until dough is used.
Step 9: In a small bowl, stir egg and 1 teaspoon of water together.
Step 10: Lightly brush top of scones with egg wash mixture.
Step 11: Bake 13-15 minutes or until lightly browned. Let stand 1 minute then transfer scones to cooling surface.

The cream scone recipe makes 14 scones.