Cream Scones

Simple scones perfect for any brunch. Pair with your favourite jams and jellys or classic clotted cream. 

Yield: 1 dozen scones

Cream Scones


  • 2 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup butter, chilled and cubed
  • 1/2 cup whipping cream
  • 1 egg
  • 1 1/2 tsp vanilla
  • Whipping cream
  • Sugar


  1. Combine flour, 1/4 cup sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
  2. Whisk together 1/2 cup cream, egg and vanilla until blended.
  3. Add cream mixture to flour mixture, stirring just until combined. Dough will be soft. Turn dough out onto a lightly floured surface. Knead dough gently 5 times.
  4. Roll out dough 1/2 inch thick. Using a 2 1/2 inch cookie cutter, cut dough into rounds.
  5. Place on a parchment paper-lined baking sheet. Brush with additional cream and sprinkle with additional sugar.
  6. Bake at 425ºF for 15 minutes or until lightly browned.