Classic Cream Scones recipe
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photos: we heart this
This tried and true Classic Cream Scones recipe was given to me by Michelle of Blab Communications and the fab site Fashion Trends Daily. She’s someone that both wht and I (through my job at South Coast Plaza) have worked with closely and simply adore. Even more so now that’s she’s shared this gem with us!
She made a few batches of these scones for the office recently and I can attest that we devoured them more like vultures than ladies. They’re flaky (as they should be) delicious and practically melt in you mouth.
You can totally wow your friends and family with these. Not difficult in the least to whip up! Just be sure to follow the directions closely for perfection.
She shared this treasured family recipe with me on a handwritten card, brimming with family pride. I’m only one of two people that she gave it to, and I got the go ahead to share it with all of you…
Classic Cream Scones
Ingredients:
- 2 cups flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1/3 cup unsalted butter
- 1/2 cup heavy cream
- 1 large egg, beaten
- 1 1/2 tsp. vanilla
- 1/2 cup currants (or other dried fruit, we used raisins)
Directions:
1. Preheat oven to 425 degrees.
2. In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut butter into the mixture until it resembles course cornmeal. Stir in currents or your dried fruit of choice.
3. Make a well in the center and add liquid measure of cream, beaten egg and vanilla. Stir mixture with a fork until dough cleans the side of bowl.
4. Gather dough into a ball and place on a lightly floured board. Roll into a half inch thick circle, and cut into triangles (as shown above).
5. Place on a lightly greased cookie sheet. Brush tops with cream, sprinkle with cinnamon and sugar (we used cinnamon sugar from the Spice Station) and cook for 13 to 15 minutes until the tops are golden.
These are fabulous on their own, but even better served with fresh fruit, lemon curd or your favorite preserves. It would be remiss of me to not mention that I highly recommend enjoying them with a spot of Earl Grey and cream tea. Enjoy!
we heart this review team member Pamela Irene, one of our kitchen gurus, lives with husband David in Orange County, CA and works in the management office at the ‘happiest place on earth’ – South Coast Plaza. She can also mix a mean cocktail and is the owner of the largest bath & body collection we’ve ever seen.
Pam will you be my mom??? Please!! Because then you could make me these scones every morning or even every other morning. And maybe I could even get some of your famous corned beef and cabbage. Think about,ok.
Thanks for sharing this recipe-it looks delicious! I will get my husband on this one right away.
Kellie, You and your hubby will flip over these.. sooo good and easy to make. They are simply devine! Oh, dear, of course I’ll be your Mom.. LOL! Just so you know though, I would not make them everyday or every other day.. Maybe once a month!
I LOVE scones. Love ’em. I’m definitely going to give your recipe a whirl. When I make scones, I usually end up using cranberries cut in half and some orange zest or standard chocolate chips–all with sugar sprinkles on top. Now I want a scone. Right. Now.
Krista, Sometimes the simply recipes are the best! You can mix them up with whatever you want. I’m going to try chocolate chips and soem orange zest.. that sounds awesome! Why would it not be, right? :)They could be mini’s just watch when you bake them that they dont’ burn.
These look amazing! I’ve always shied away from scones because I though they were ore involved than this and required a special pan. I’m definitely going to have to try these and bring them to work…maybe even cut them down a little more and make mini-scones like they have in Starbucks! (But better…)
The only possible downside I see to this recipe is that I could eat the entire batch. I’m going to save this recipe for a party situation, @irene ! Thanks for sharing!
OMG these look so good! I looooove scones, especially with clotted cream and some jam. And tea, of course! haha, but I would have the same problem with these scones that @turboturp has–I would totally eat the entire batch.
These look good, although I wonder if you could replace the dried fruit with chocolate. We’re definitely not ones that like dried fruit in our food!
You can totally use chocolate chips -or whatever you want the scones to have. It’s up to you.. Knock your socks off and try them! We had left overs too, and they are good even on the following day! :) Happy Baking!
omg Wow! I love scones with coffee or tea. Yours looks so perfect and delightful. I’m kind of worried my weird baking antics won’t make them as pretty! I’ll be keeping this recipe.
@mandabear – I am the worst baker. But honestly, I think even I could make these! I watched @irene make them at my house and they were surprisingly easy. And of course, delicious! I’m going to second (or is it third?) that chocolate chip idea though. I love me some raisins, but they’re no chocolate.
Amazing sounding, Pam – as always!! I was going to say these ingredients are all going on my shopping list for my next grocery trip, but I already have all of them in the cupboard (barring the heavy cream). Don’t you just love a recipe like that? Thanks for sharing!
Mel, Yes they are delish and better yet, you’re not even going to believe how fast and easy they are to make! I agree, when you have all the ingredients in the cupboard you just can’t help not making them! ENJOY!
Alright! I am going to try your recipe. I love ghee so, I’m going to try it with ghee instead.