Scones with Cream

Seriously. These scones are the BEST you'll ever make. And did you know that making scones can be SUPER easy too? Keep reading to check it out!

Can You Use Cream Instead of Milk for Scones?

You can absolutely use cream, both heavy cream and half and half, instead of milk when making scones. The higher fat content of cream is also a great way to reduce the amount of butter or omit it completely, like in this recipe!

I also love using heavy cream in my scones because it adds a buttery flavor and gives my scones a soft, delicate texture that crumbles in your mouth.

Ingredients 

You’ll notice these scones with cream don’t include butter, yet they turn out super soft and decadent! Check your pantry and fridge for these items, you’ll find the measurements in the recipe card below:

• Flour: use all-purpose flour.
• Sugar: adds the right amount of sweetness in every bite.
• Baking powder: makes the dough rise.
• Salt: just a little to brighten up the taste.
• Heavy cream: adds moisture and soft texture. You can use half and half instead.
• Dried fruit or chocolate chips: optional add-ins, you choose!
• Milk: for brushing the scones.

How to Make Scones Using Cream

Making scones with cream is easier than you thought. With this beginner-friendly recipe, you’ll be able to brag about your homemade scones! Check how to make them:

1. Prep the pan
   Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan; reserve the second piece.
2. Sift dry ingredients
   In a large bowl, sift the flour, sugar, baking powder, and salt together.
3. Add the cream
   Make a well in the center of the flour mixture and add the cream (or half & half) to the flour and stir, until a thick batter is formed. Fold in fruit or add-ins.
4. Transfer
   Transfer the thick batter to the lined cake pan and press into an even layer. Cover pan with the second parchment paper circle.
5. Freeze
   Freeze the pan until the dough is very firm, about 6 hours or overnight.
6. Preheat the oven
   Preheat the oven to 350F and line a baking sheet with parchment paper.
7. Cut the dough
   Remove the dough from the freezer while the oven preheats and turn the cake pan upside down onto a cutting board. With a large knife, cut the dough into 10 equal wedges and place them on a baking sheet, 2 inches apart. Brush scones with milk and sprinkle with coarse sugar (optional).
8. Bake
   Bake the cream scones until golden brown, 30-35 minutes and remove from the oven to cool down to room temperature.

If scones are your thing, you can also try these delicious Cranberry Orange Scones, or Scones, Scones, these Carrot Cake Scones, or these fun Raspberry White Chocolate Chip Scones.

To reheat them, take however many scones you want to enjoy, and let them thaw out on the counter, which can take up to 30 minutes, and if you want them warm, microwave them for 30 seconds or warm them in the oven at 300F for about 10 minutes, until heated through.

How to Serve Scones 

One bite of these Scones with Cream and you’ll be hooked! Can this get ANY better? Yes! Spread Chia Seed Jam over them, enjoy them with a delicious Instant Iced Coffee, or serve them as a side for this epic Bacon & Spinach Frittata. Yummy!

Classic Cream Scone Recipe (Beginner Friendly)

Servings: 8

Prep Time: 10 minutes mins

Freeze: 6 hours hrs

Cook Time: 35 minutes mins

Total Time: 6 hours hrs 45 minutes mins

Use this simple recipe that uses cream in the dough to make classic scones that are crumbly and delicious!

4.93 from 13 votes

Print Pin

Ingredients

• 3 cups flour
• ½ cup sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• 2 cups heavy cream, or half and half
• ½ cup dried fruit or chocolate chips, optional add-ins
• 2 tablespoons milk

Instructions

Prep:

• Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan; reserve the second piece.

Make the scone dough:

•  In a large bowl, sift the flour, sugar, baking powder, and salt together.
• Make a well in the center of the flour mixture and add the cream (or half & half) to the flour and stir, until a thick batter is formed. Fold in fruit or add-ins.
• Transfer the thick batter to the lined cake pan and press into an even layer. Cover pan with the second parchment paper circle.

Freeze:

• Freeze the pan until the dough is very firm, about 6 hours or overnight.

Bake:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Remove the dough from the freezer while the oven preheats and turn the cake pan upside down onto a cutting board. With a large knife, cut the dough into 10 equal wedges and place them on a baking sheet, 2 inches apart. Brush scones with milk and sprinkle with coarse sugar (optional).
• Bake the scones until golden brown, 30-35 minutes and remove from the oven to cool down to room temperature.

Notes

If using a scone pan, grease it well with butter or oil. Divide the dough inside the triangles and freeze the pan. Remove it from the freezer while the oven preheats and bake according to the recipe directions.

Equipment

Scone Pan

Clean Treats Cookbook

Nutrition

Serving: 1 scone | Calories: 301kcal | Carbohydrates: 52g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 503mg | Potassium: 137mg | Fiber: 1g | Sugar: 15g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 3mg