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You are here: Home / Recipes / Small-batch Cream Scones

Small-batch Cream Scones

02/02/18 | Breakfast, Recipes, Small-batch Dessert

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These melt-in-your-mouth cream scones are incredible and incredibly easy to make. They’re made with just six ingredients and can be on your breakfast table in under twenty minutes.

Image of small-batch cream scones cut open with butter and jelly.

Let’s set the scene here: you, a lazy weekend morning, there’s coffee brewing on the counter and half a carton of heavy cream in the refrigerator from last night’s dinner that you need to use up. What are your going to do?

You’re going to make cream scones.

You’re going to take five minutes to throw together 5 ingredients and that leftover cream to make some dough, 14 minutes to have a kitchen dance party while it bakes, and then you’re going to spend the most charming morning sitting at the counter in your sun-drenched kitchen spreading butter and jam over freshly baked, warm-out-of-the-oven scones while you sip coffee and finish organizing your Pinterest boards.

At some point, you’ll smile to yourself and whisper yeah, we can have it all.

Photo over head shot of table with small batch of cream scones and berries.

Okay, maybe not really. Maybe that scenario ends with you in yoga pants and a t-shirt from high school with a hole in the armpit, crying over a scone as you scroll through Twitter (even though you know nothing good ever comes starting your day with Twitter).

But you know what, a morning crying over Twitter with a freshly baked scone is still going to be better than a morning crying over Twitter without a scone.

Scones aren’t going to cure the world’s ills, but they’ll brighten your morning just a bit.

And fortunately, whenever your morning needs a bit of brightening, this small batch of cream scones is one of the easiest and quickest things to bake. It’ll go from bowl to 6 cute little scones in less than 20 minutes, and you can start eating them as soon as they’ve cooled enough that you’re not scalding off taste buds.

Pull one open, enjoy that little curl of steam that puffs out, and spread butter and jam over the inside or give it a drizzle of honey. The outside will be a little crunchy, the inside soft, and the whole thing kind of just melts in your mouth when you bite into it.

The entire process, from making to shaping to eating is utterly satisfying and really does make you feel like you accomplished something with your morning, even if that thing was just making some excellent baked goods.

Wide image of small-batch cream scones on plate with butter and jelly.

Small-batch Cream Scones Recipe Tips

  • Proper flour measurement is very important in this recipe. Too much flour and you might have trouble getting your dough to come together. Make sure to follow the measuring instructions in the recipe.
  • If it feels like a maple morning, I made a version of these scones (The Good Place themed!) with maple glaze, Small-batch Maple Scones.
  • Have leftover heavy cream? Here are some ideas to use up the leftover cream.

Looking for more small-batch breakfasts? Try these Cinnamon Rolls for Two, Small-batch Chocolate Cinnamon Rolls, and Fluffy Buttermilk Pancakes for Two.

Small-batch Cream Scones

Small-batch Cream Scones

These melt-in-your-mouth cream scones are incredible and incredibly easy to make. They're made with just six ingredients and can be on your breakfast table in under twenty minutes.
5 from 13 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 20 minutes minutes
Servings (Hover or Click to Change Yield): 6 scones
Calories: 238kcal
Author: Tracy

Ingredients

Cream Scones

  • 1 1/2 cup (180g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 3 tablespoons (37g) granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup heavy cream plus more for brushing on scones*
  • 1/2 teaspoon vanilla extract

Serve With

  • Butter
  • Jam

Instructions

  • Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • In a bowl or liquid measuring cup, combine heavy cream and vanilla. Drizzle cream over flour mixture and stir, using just enough cream so that a shaggy dough forms with no loose flour at the bottom of your bowl (you may not need all of the cream).*
  • Use your hands to shape the dough into a ball and place on a lightly floured work surface. Press the dough into a disk about 5 1/2-inches across or 3/4-inch thick.
  • Use a knife or your dough scraper to cut the circle into six wedges. Transfer scones to your prepared baking sheet, placing them in a circle, 1-inch apart.
  • Brush scones with a little more cream to help with browning and bake for 14 to 16 minutes, until baked through and lightly golden.
  • Allow to sit for 5 minutes and serve warm. Enjoy!

Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, swipe excess off with the flat of a knife).
*If you don't have heavy cream, you can substitute by using half butter and half milk. In a small pot, combine 6 tablespoons butter and 6 tablespoons (1/4 cup + 2 tablespoons) milk. Heat just until butter is melted and use in place of cream. If using salted butter, cut salt in the recipe to 1/4 teaspoon.
*If dough still seems too dry to come together, you can add just a bit more cream, but not too much. Your dough should not be sticky!
Store leftovers in an airtight container on the counter and rewarm in the microwave for a couple seconds before eating.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

Recipe Adapted From King Arthur Flour

Comments | 43 comments

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Comments

  1. Leigh-Anne Soules says

    February 24, 2025 at 11:18 am

    5 stars
    Made them today, had to add a little more whipped cream but they turned out light, fluffy and tasty.

    Reply
  2. Rachel says

    November 18, 2022 at 4:54 am

    5 stars
    I love these!! I’ve made them so many times – with cream or with the butter option – and they are so good. I love that I can make them quick and noiseless so that my little guy doesn’t wake up when I want to enjoy then with my cup of coffee in the morning (too much sugar for him is a bad thing…. I’m sure it is for me too but these are just so good with coffee!!) Thank you!!

    Reply
  3. Jean B. says

    November 13, 2022 at 1:25 pm

    Today is supposed to be pie-crust-dough-making day, so i had bought buttermilk to make your wonderful piecrust(s) in prep for Thanksgiving. Then…An unexpected visitor showed up and I needed a little something to nibble on, so grabbed this recipe, but had to sub buttermilk for the cream. Still absolutely delicious!
    Thank you so much for your great recipes!

    Reply
  4. Jody says

    November 4, 2022 at 6:06 pm

    I made 2 batches today to use up my half and half cream. Used 1/2 cup half & half with 1/4 cup melted butter. First batch i added lemon essence and cranberries. Second batch i added raisins, vanilla, touch almond essence and toasted sliced almonds.
    Both were fabulous!

    Reply
  5. Crystal Hetke says

    May 15, 2022 at 8:35 am

    5 stars
    Love them. Made them this morning. I added dried cranberries and sprinkled coarse sugar on top. They tasted great and are a cinch to make. Thanks for great recipe.

    Reply
  6. denise says

    March 26, 2022 at 7:30 am

    5 stars
    I love the simplicity of this recipe and they taste so good. I have made several times and they have turned out delicious each time.

    Reply
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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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