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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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 6 scones
Calories 238kcal
Author Tracy


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


  • 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!


*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.


Calories: 238kcal