These delightfully tender and flaky cream scones are perfect for breakfast or brunch. Better than any bakery, they're made with just a few ingredients and bake in less than 15 minutes!
English cream scones are one of my favorite quick breads to bake. The ingredient list is short, you don't need yeast to get them to rise, and they bake up so quickly.
These are the ultimate scones to pair with your afternoon cup of tea or coffee. They're lightly sweet, flaky, and ideal for enjoying with jam and clotted cream.
Cream Scones vs. Butter Scones
There are two main types of scones; those made with butter and scones made with cream. Using heavy cream in your scone recipe will feel like a wonderful indulgence!
Cream scones are ultra-tender and softer than scones made with butter. They're a bit lighter and flakier too.
Why This Recipe Works
- Cream scones are quick and easy to make and don't require working the fat (butter) into the dry ingredients.
- These scones are soft and tender and the edges are crumbly. You can form them into circles or cut them into wedges.
- They're not extremely sweet and are perfect for topping with clotted cream and jam.
- If you make your own clotted cream, you can use the liquid (whey) remaining in this scone recipe. If you choose not to make the cream, feel free to use heavy cream or double cream instead.
Ingredients
Ingredient Notes
- Flour: 1 cup of all-purpose flour is the standard amount of flour needed for homemade scones. You will also need a small amount for your hands and for dusting your work surface
- Baking powder: Helps the scones rise.
- Salt and vanilla extract: For flavor.
- Sugar: I recommend using 2 tablespoons of granulated sugar.
- Cream or Clotted Cream Liquid: Use heavy cream, however, if you've seen our recent recipe for clotted cream, then you may have noticed that there is a bit of liquid that remains after the clotted cream is spooned into a jar. This liquid is heavenly and not to be wasted. This small batch scone recipe is the ideal way to use up the liquid (whey) and makes the scones extra rich and incredibly delicious.
- Egg yolk: 1 egg yolk is all that's needed in this recipe. It adds flavor and structure. See below for ways to use the leftover egg white.
- Raisins: Use ¼-cup of raisins (sultanas).
RELATED: Ways To Use Leftover Egg Whites
How To Make This Recipe
- In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
- In a separate small bowl, whisk together cream, egg yolk, and vanilla. Pour into the flour mixture and stir until combined.
- Gently fold in the raisins.
- Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick.
- Use either a biscuit cutter or the rim of a small drinking glass to cut out 3 to 4 circles from the dough.
- Place on a baking sheet lined with either parchment paper or a silicone baking liner.
- Bake and let cool slightly on a baking sheet.
- Transfer onto a wire rack to cool completely.
Expert Tips
- Be sure to use cold ingredients.
- The secret to flaky scones is to start with cold ingredients. Make sure your egg and cream are cold. Just like making pastry, the fat has to be cold.
- Don't overwork the dough.
- Once you add in the liquid (egg, cream, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are chewy instead of light and flaky.
- If you would like to make a double batch of cream scones, just double the ingredients. Keep the baking time the same.
Frequently Asked Questions
These scones remind me of scones I've enjoyed throughout the UK. They're different than American scones. British scones are similar to the biscuits you find in the US and they are often topped with clotted cream and jam. American scones tend to be sweeter, are likely topped with a glaze, and are often filled with fruit and other flavors.
American scones are often shaped in a triangle, while British scones are taller and usually round.
They keep well in the refrigerator but are best eaten in a day or so after baking them.
Yes, you can! Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake them straight from frozen, adding a couple of minutes to the baking time.
Clotted cream is the rich and indulgent cream topping that is commonly spread over scones. Clotted cream is made by putting high-fat cream into a shallow tray and heating and then cooling the cream. As the cream cools, the fats in the cream rise and form thick lumps, "clots" which are skimmed off and become clotted cream. After the cream thickens, you'll notice a liquid remaining in the pan. This liquid is similar to the whey you get when making cheese. This liquid is what I often use to make these cream scones.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this cream scones recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Flour: Mini Hummingbird Cake, Chicken Tagine, Mini Texas Sheet Cake
- Sugar: Double Chocolate Chip Cookies, Blueberry Pie, Deep Dish Brownie
- Baking powder: Pancake Mix, Sugar Cookies, Apple Fritters
- Egg white: Flourless Chocolate Pecan Cookies, Two Vanilla Cupcakes, Meringues
- Vanilla: Fruit Quesadilla, Vanilla Pudding, Coconut Cream Pie
More Small Batch Scone Recipes
- Peach Scones
- Cranberry Orange Scones
- Apple Cinnamon Scones
- Triple Chocolate Scones
- Strawberry Scones
- Lemon Scones
If you've tried this small batch scones recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Recipe
Small Batch Cream Scones
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ¼ cup raisins (sultanas)
Instructions
- Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
- In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
- In a separate small bowl, whisk together cream, egg yolk, and vanilla. Pour into the flour mixture and stir until combined.
- Gently fold in the raisins.
- Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick.
- Use either a biscuit cutter or the rim of a small drinking glass to cut out 3 to 4 circles from the dough and place on the baking sheet.
- Bake 12-14 minutes until golden brown.
- Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
- Serve with butter, jam, or clotted cream.
Notes
- Be sure to use cold ingredients.
- The secret to flaky scones is to start with cold ingredients. Make sure your egg and cream are both cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
- Don't overwork the dough.
- Once you add in the liquid (egg, cream, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are chewy instead of light and flaky.
- If you would like to make a double batch of cream scones, just double the ingredients. Keep the baking time the same.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kathy Brown says
I love this recipe! Theses scones are easy and delicious. I make scones often and all kinds of different flavors but I like these best. They are tender and crumble just right.
Sherry Byrd says
If I wanted to double the recipe, would I use a whole egg or 2 yolks?
Joanie Zisk says
We recommend using two egg yolks when doubling the recipe.
Basia Prokop says
You weren't kidding when you said the scones are flaky, they really are. I love your recipes, they are simple, easy to follow and most ingredients are on hand. Looking forward to making more of your recipes.
Joanie Zisk says
Thank you.
Cara says
I have made these scones three times and they never disappoint. I made them as written, once with buttermilk, with raisins, with currents and plain. I love that the recipe calls for a small amount of sugar. The recipe is simple and made with ingredients I usually have on hand. They are perfect with an afternoon (or morning) cup of tea, jam and clotted cream!
Joanie Zisk says
I'm so happy you enjoyed the scones, Cara. Thank you so much for your feedback.
Linda says
I go to your website all the time when I’m cooking for my husband and I, love the recipe’s and there so easy to follow, and pretty fool proof. Thank you, and keep posting.
Joanie Zisk says
Thank you so much, Linda!