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.
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.
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.
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
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
Recipe Adapted From King Arthur Flour
Harriet says
I just love plain, scones with jam and fresh cream and sometimes butter. I will be making these soon.
Tracy says
That’s my favorite way to eat them too. 🙂 I hope you enjoy them!
Yvonne says
I just found your website today and the small-batch idea is genius! First I want to do the cream scones tomorrow morning because I have some left-over 34% cream to use ASAP and the recipe for the scones is so easily doable – it sounds just right for a coldish, rainy morning in November.
Tracy says
Hope you enjoy them, Yvonne! Scones on a rainy morning sounds ideal!
C says
This recipe was awesome. So simple, quick and just the right amount for Christmas morning.
Tracy says
So glad you enjoyed them! Thanks for taking the time to let me know!
Margot says
Fantastic recipe and so quick and easy! I’m not a baker and these were impressive. I added some orange zest before mixing and folded in some dried cranberries. New favorite, thank you!!
Tracy says
So thrilled you enjoyed them, Margot!! Love the orange/cranberry combo. It sounds fabulous!
Angelica says
I’m not a bsker, would it be possible to know exactly how much cream to put in…a drizzle is kind of confusing to me, I wouldn’t know how much or too little to put in it
Tracy says
Hi, Angelica, drizzle’s not a measurement, it’s an instruction. Basically you’ll want to measure out 3/4 cup cream (as the recipe calls for) and then slowly drizzle that into the flour mixture while stirring. When your ingredients start to clump and create a dough with no loose flour at the bottom of the bowl, stop pouring. You’ll use most of or all of the cream. The recipe’s written this way because sometimes based on how you measure your flour or environmental factors, you’ll need more or less cream to form the dough, and too much cream can leave you with a sticky, heavy dough that’s hard to work with. Hope that helps, and let me know if you have any other questions!
Tonya says
Can’t wait to try this recipe but I don’t have any cream right now. I’m sure cream is better but could this work with whole milk?
Tracy says
Hi, Tonya, I probably wouldn’t make these with just whole milk, but if you have butter, you can combine 6 tablespoons of butter and 6 tablespoons (1/4 cup + 2 tablespoons) of milk and heat just until butter is melted, and use that in place of the cream. If you’re using salted butter, I’d also cut the amount of salt in the recipe by half. I tested this out this morning and it worked great. Hope that helps!
Tonya says
Thanks for the recommendation. I tried it this morning before I saw your response with whole milk. It was pretty good but a little dry. I will definitely try this recipe again with the butter or cream.
Tracy says
Thanks for reporting back, Tonya! Glad to hear these (sort of) work with whole milk. LOL Definitely let me know how it goes if you try them again!
Mary Bartosic says
I made the recipe exactly as instructed and found these scones to be not only easy but absolutely delicious. They are moist but not cake-y, and are very close to the scones I fell in love with in Ireland. Well done!
Tracy says
Yay! So glad you enjoyed them, Mary!!
Nancy Peters says
At home right now gives me a chance to putter in the kitchen and do some new things. REcipes for two is perfect for my son and I as we are both shy of leftovers and trying to keep portions in mind. Scones for sure are on my mind for today even tho’ they would not be on a weight watch list. Thanks also for suggesting substitutes (I have no cream on hand).
Tracy says
So glad you’re finding the recipes useful!!
denise says
I made these this morning and they were wonderful. Tried with apricot preserves and blackeberry preserves and both were quite good.