Cream Scones

Calvin Wertman


I made this recipe for our Quidditch Club in college and it was a hit. Now I run two residence halls and when we had a Hobbit themed event I made them again with great reviews. I think 12 of my male residents ate 60 of them. They are delightfully sweet without being over powering.

☆☆☆☆☆ 0 votes
8 Scones
15 Min
15 Min



2 c
all-purpose flour (280 grams)
1/4 c
grandulated white sugar (50 grams)
2 tsp
baking powder (10 grams)
1/8 tsp
1/3 c
cold unsalted butter (76 grams)
1 large
1 tsp
pure vanilla extract
1/2 c
heavy whipping cream (120 ml)


1 large
egg, lightly beaten
1 Tbsp
heavy whipping cream


1Preheat oven to 375 degrees F (180 degrees C) and place rack in middle of oven. Line a cooking sheet with parchment paper.
2In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg, and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix.
3kneed dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches (18 cm) round and about 1.5 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. alternatively, you can cut the dough into rounds with a cooking cutter. Make a mixture of one well-beaten egg with 1 tablespoon heavy whipping cream. Brush the scones with this mixture. This helps to brown the tops of the scones during baking.
4Bake for about 15 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and then turn you broiler on high. Sift confectioners (powdered or icing)sugar heavily over the tops of the scones and place them under the broiler. Broil for just a couple minutes until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. Serve with Devon cream or whipping cram and your favorite jam.
These scones freeze well.
Coating the top in powdered sugar is optional but it is still best to broil to darken the tops.
Devon cream (or clotted cream) can be difficult to find. Try any specialty food store or larger markets.
Cutting - If you are using a cookie cutter do not push down but twist. This will allow them to rise higher.

About Cream Scones

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: English
Hashtag: #scones