Ingredients
Full scones recipe with amounts can be found in the recipe card below.
- Flour. Use all purpose flour or cake flour. Bread flour is too strong for scones.
- Salt.
- Baking powder.
- Caster sugar. Granulated sugar can be used instead but caster sugar dissolves into the dough easier.
- Butter. I use cold, salted butter but unsalted is a fine substitute.
- Milk.
- Eggs.
How to make cream scones
- Make the dough: Sift the dry ingredients into a large bowl. Cube the cold butter and add to the bowl with the dry ingredients. Rub the butter into the flour with the tips of your fingers until the mixture is sandy. The butter shouldn’t be completely fine as larger chunks of butter will result in flakier scones. Whisk the egg and milk together then add to the bowl. Gently bring the dough together with two knives. The dough will be quite rough and shaggy.
- Form the scones: Turn the dough out onto a floured surface then press into a disk, approximately 3-4cm / 1-2 inches thick. With a floured round cutter, cut scones out of the dough and place on a parchment paper lined baking sheet. Depending on the size of your cutter, you should be able to get 8-10 scones out of this batch of dough.
- Bake: Brush the tops of the scones with egg wash then place in the oven. Bake for 15 minutes or until the scones are golden and risen. Remove from the oven and allow to cool for 10 minutes then serve with jam and cream.
Can I make scones in advance?
The scones are definitely best served warm but you can make them a day ahead. Allow to cool completely then transfer to an airtight container. Heat in a warm oven for 10 minutes before serving. You could also freeze the baked scones for up to 3 months and bake from frozen for 15-20 minutes.
