Classic Cream Scones

 

Classic Cream Scones

Prep 15 min, Cook 15–18 min, Serves 12

Ingredients

455 g all-purpose flour

75 g sugar

14 g baking powder

5 g baking soda

3 g fine salt

120 g cold unsalted butter, cubed

200 g 35% cream (heavy cream)

4 eggs (3 for dough, 1 for egg wash)

5 g vanilla extract

zest of 1 lemon

Instructions

1 Preheat the oven to 200°C. Line a baking tray with parchment paper.

2 In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.

3 Add cold cubed butter. Rub it into the flour with fingertips or a pastry cutter until it looks like coarse crumbs with small pea-sized bits of butter.

4 In another bowl whisk 3 eggs, cream, vanilla, and lemon zest until smooth.

5 Pour the wet mixture into the dry. Mix gently with a spatula just until it comes together. If very dry, add 1–2 teaspoons more cream; do not overmix.

6 Turn the dough onto a lightly floured surface. Pat into a roundabout 2.5–3 cm thick. Do not knead just press together.

7 Cut the round into 8–12 wedges or use a round cutter. Transfer pieces to the lined tray, leaving space between them.

8 Beat the remaining egg with a splash of cream. Brush lightly over the tops for color.

9 Bake 15–18 minutes, until risen and golden on top. The bottoms should be lightly browned.

10 Cool on a rack 10 minutes. Serve warm or at room temperature with jam and cream.

Beginner tips 

• Keep everything cold: Cold butter and cold cream give you flaky, high-rising scones. Work fast and avoid warm hands on the dough.
• Don’t overmix: As soon as the dough holds together, stop. Overmixing makes tough, dense scones.
• Check doneness by color: Golden tops and lightly browned bottoms are your cue; if pale, give them 2–3 more minutes.