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My Favorite British Cream Scones

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“These are light, tender and so easy. I work with a bunch of U.K people and one of them was kind enough to share this recipe with me because I kept on complaining how difficult it is to make good scones. You can add currants, other dried fruit, citrus zest, nuts, etc. - just stir it into the flour mixture before you add the cream. I personally love them with dried cranberries and orange zest.”
READY IN:
25mins
SERVES:
8
YIELD:
8 scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F
  2. Stir flour, sugar, baking powder, and salt in a mixing bowl.
  3. Stir in any additions.
  4. Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
  5. Turn the dough out on a floured surface and knead gently once or twice to bring together.
  6. Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
  7. (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.

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