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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!
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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:
- 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. - Sift dry ingredients
In a large bowl, sift the flour, sugar, baking powder, and salt together. - 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. - Transfer
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. - Preheat the oven
Preheat the oven to 350F and line a baking sheet with parchment paper. - 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). - 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.
Can You Freeze Scones?
I love freezing extra scones for another day! To store scones in the freezer, first them fully cool down, then place them in a freezer-safe zip bag or airtight container, and freeze them for up to 2 months.
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)
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.
Natalie Vandenberghe says
Does this recipe really not have any butter in it?
Laura Fuentes says
This recipe for scones does not. Enjoy!
melanie says
When do i add the honey and does it need to be melted
Melanie says
How can I do this gluten free? I have a all purpose flour mix
Thanks
Laura Fuentes says
I’ve never made these gluten free and I’m not familiar with every gluten free mix. you could try swapping it out… but i can’t guarantee that they will be the same.
John Murdock says
*watering mouth* the pictures make me hungry. I can’t wait to try it at home. 😀
Laura says
glad you liked these! I am not kidding when I tell you that these scones are super EASY and delicious!
Suzanne Ferenczy says
Laura, these were not what I had hoped they’d be. They certainly did not turn out as described. I followed to a T but had no coarse sugar so I left the surface bald. I expected them to be delicious on their own. I’m not sure why these are listed with your other amazing recipes. Please consider removing them from your website. Or at least change the name. Tough and flavorless might be a better descriptor. Feedback is so important to your reputation I thought you would want to know.
Laura Fuentes says
Hi Suzanne, thank you for your feedback. I make these regularly and are the base recipe for many of my other scones. They come out fluffy and far from tough. Do you think something could have gone wrong? This is one of our favorite recipes I make often. With that, I am sorry they didn’t turn out for you like my other recipes. I do want to thank you for the feedback and trying my recipes.
Jennifer Smith says
Well I had the same reaction to the above poster. The scones came out thick, dense, dry. Not sure why but maybe this recipe needs tweaking.
Baker says
I thought they turned out great, but wish I’d used cream instead of half and half so they would be even more buttery. Maybe something odd happened with your batch.