English Cream Scones
Delightfully tender and irresistibly buttery, these classic English Cream Scones are the perfect addition to any tea-time spread or breakfast table. Made with simple pantry staples like all-purpose flour, granulated sugar, and baking powder, these scones achieve their signature flaky texture thanks to cold, cubed butter and a splash of rich heavy cream. Lightly sweetened and infused with a hint of vanilla, each golden scone is brushed with milk and sprinkled with sugar before baking to create a subtly crisp top. Ready in just 30 minutes, they’re quick, easy, and best served warm with clotted cream or your favorite jam for a quintessentially British indulgence. Perfect for brunch gatherings, special occasions, or a cozy treat at home, these traditional cream scones will elevate any moment with a touch of elegance.
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Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 10 g Baking powder
- 2 g Salt
- 70 g Unsalted butter (cold, cubed)
- 120 ml Heavy cream
- 1 Large egg
- 5 ml Vanilla extract
- 15 ml Milk (for brushing)
- 10 g Granulated sugar (for sprinkling)
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine.
Step 3
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Step 4
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
Step 5
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a fork or spatula until the dough just comes together. Avoid overmixing.
Step 6
Turn the dough out onto a lightly floured surface. Gently shape it into a round disk approximately 2.5 cm (1 inch) thick. Be careful not to overwork the dough.
Step 7
Use a round 6 cm (2.5 inch) cutter to cut out scones and place them on the prepared baking tray, leaving some space between each one. Gather any scraps, gently re-roll, and cut out additional scones until all the dough is used.
Step 8
Brush the tops of the scones with milk and sprinkle with granulated sugar for a slight crunch and golden finish.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown on top.
Step 10
Remove from the oven and allow to cool on a wire rack for a few minutes. Serve warm with clotted cream, butter, or jam of your choice.
Nutrition Facts
| Serving size | 582 grams (582.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2149 |
| Total Fat 104.50g | 134% |
| Saturated Fat 62.20g | 311% |
| Cholesterol 461mg | 154% |
| Sodium 1900mg | 83% |
| Total Carbohydrate 257.50g | 94% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 62.60g | |
| Protein 33.20g | 66% |
| Vitamin D 51IU | 255% |
| Calcium 128mg | 10% |
| Iron 13mg | 69% |
| Potassium 413mg | 9% |
Source of Calories