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Treat yourself to bakery-quality cream scones – flaky, tender, and ready in under 15 minutes! They’re the perfect addition to your cozy breakfast or brunch, made with simple ingredients you likely have on hand
Searching for a variety of delightful small batch scone recipes? Explore our tempting selection including the warmly spiced Apple Cinnamon Scones, refreshing Lemon Poppy Seed Scones, indulgent Chocolate Scones, sweet Peach Scones, fresh Strawberry Scones, tangy Cranberry Orange Scones, and savory Ham and Cheese Scones.
Why You’ll Love This Cream Scones Recipe
- Easy to Make: No butter-cutting, no yeast, and the scones bake in under 15 minutes.
- Perfect Texture: The edges are crumbly, while the inside remains soft and tender.
- Flavorful: Just the right amount of sweetness to perfectly complement your favorite jam or clotted cream.
- Doubles Well: Need more scones? This recipe scales up effortlessly for bigger gatherings.
What Are Cream Scones?
Cream scones, traditionally enjoyed during British afternoon tea, differ from butter scones in their main ingredient: heavy cream. This cream-based approach results in scones that are soft and flaky, adding a luxurious touch to each bite. Moreover, using heavy cream simplifies the recipe by eliminating the need to incorporate butter into the dry mix. Consequently, you get to enjoy scones that are not only faster to prepare but also lighter and irresistibly tender.
Ingredients
If you have any ingredients leftover from this small batch cream scones recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: Typically, you’ll need 1 cup of all-purpose flour for making scones. A little extra will be handy for dusting your work surface and handling the dough.
- Baking Powder: This ingredient is crucial for giving your scones the perfect rise, making them light and airy.
- Salt and Vanilla Extract: Both are used to enhance the flavor profile of your scones. Don’t skip them!
- Granulated Sugar: 2 tablespoons are recommended for achieving a balanced sweetness in your scones.
- Heavy Cream or Clotted Cream Liquid: Heavy cream is the go-to choice for this recipe, suitable for achieving that classic scone texture. However, if you’ve recently made clotted cream and have some leftover liquid (commonly known as whey), it serves as an excellent alternative. This byproduct elevates the richness of the scones, making them exceptionally tasty. For optimal results, opt for heavy cream or heavy whipping cream, both of which have a milk fat content of over 36%.
- Egg Yolk: Just a single egg yolk is needed to impart both flavor and structure to your scones. Hang on to the egg white and use it in any of our egg white recipes like Meringue Cookies or a mini Texas Sheet Cake.
- Raisins: Incorporate 1/4-cup of raisins for a burst of natural sweetness and texture. Use any extra raisins in a small batch of Oatmeal Raisin Cookies or Hermit Cookies!
RELATED: Ways To Use Leftover Egg Whites
How To Make Cream Scones
These step-by-step photos and instructions help you visualize how to make a small batch of cream scones. See the recipe box below for ingredient amounts and full recipe instructions.
- 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
- Before You Start Cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cream scones turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Use Cold Ingredients: To achieve flaky scones, it’s essential to begin with cold ingredients. Ensure your egg and cream are fresh from the fridge. This is similar to the principle followed in pastry-making, where the fat should also be cold.
- Minimize Dough Handling: After you introduce the liquid components like egg and cream, aim to stir the dough just enough to combine everything. Excessive handling or mixing will compromise the scone’s texture, making it more chewy than flaky.
- Doubling the Recipe: If you’re looking to make a larger batch of these scrumptious cream scones, simply double the quantity of each ingredient. The baking time, however, will remain unchanged.
By following these expert tips, you’re setting yourself up for scone success, ensuring they come out light, flaky, and utterly delicious.
What To Serve With Cream Scones
Whether you’re enjoying these scones for a weekend brunch or a cozy afternoon tea, the right accompaniments can elevate your scone experience to new heights. Here are some delightful pairings to consider.
- Classic Pairing: For a traditional touch, serve these scones with a dollop of clotted cream and strawberry jam. The creaminess of the clotted cream complements the flakiness of the scone, while the jam adds a burst of sweetness.
- Fruit Extravaganza: Consider arranging a small fruit platter next to your scones. Fresh berries, slices of kiwi, or a handful of grapes can add color, texture, and natural sweetness to your table.
- Cheese Delight: If you’re looking for a savory twist, pair your scones with soft cheeses like Brie or Camembert. The creamy, earthy flavors of the cheese contrast nicely with the scone’s subtle sweetness.
- Tea Selection: Offer a variety of teas to complement the scones. Earl Grey, chamomile, or a spiced chai can offer a range of flavors that pair excellently with the richness of the scones.
Frequently Asked Questions
British scones are generally less sweet, more biscuit-like, and traditionally served with clotted cream and jam. American versions are sweeter, often come with a glaze, and may include fruit fillings. Additionally, British scones are usually round and taller, whereas American ones are commonly shaped as triangles.
These scones store well in the refrigerator but are at their best when consumed within a day or two after baking.
Absolutely! Simply shape the dough and freeze the unbaked scones on a baking sheet. Once frozen, transfer them to a zip-top bag. You can keep them in the freezer for up to three weeks. When you’re ready to bake, there’s no need to thaw; just add a couple extra minutes to the baking time.
Clotted cream is a decadent, thick cream often spread over scones. It’s created by heating high-fat cream and then cooling it, causing the fats to rise and form “clots.” After the cream has thickened, you’ll find a leftover liquid, similar to whey. This liquid can be used as an indulgent alternative to heavy cream in your scone recipe.
You might like to try our small batch clotted cream recipe!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this tea scones recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch cream 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!
Small Batch Cream Scones
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
- Before You Start Cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cream scones turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Use Cold Ingredients: To achieve flaky scones, it’s essential to begin with cold ingredients. Ensure your egg and cream are fresh from the fridge. This is similar to the principle followed in pastry-making, where the fat should also be cold.
- Minimize Dough Handling: After you introduce the liquid components like egg and cream, aim to stir the dough just enough to combine everything. Excessive handling or mixing will compromise the scone’s texture, making it more chewy than flaky.
- Doubling the Recipe: If you’re looking to make a larger batch of these scrumptious cream scones, simply double the quantity of each ingredient. The baking time, however, will remain unchanged.
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.
Alas, most dessert and cake recipes are outside of diabetic diets, so I have to be careful. This recipe, with just enough sugar to taste (I hate sweeteners) looks good for breakfast or Morning Tea – will definitely give it a try. 🙂
Can this recipe be used to make a savory scone? I’m wanting a ham and cheese scone, small batch. Love your recipes!, Thanks!
Hi Alisa, Yes – you can use this recipe to make a ham and cheese scone. We also have a ham and cheese scone recipe already on our site which is made with butter – https://onedishkitchen.com/small-batch-ham-and-gruyere-scones/
These are hands-down the best scones I have ever made or eaten. I followed the recipe exactly except I added dried blueberries instead of sultanas. My dough was perfect and like another person up above, I just patted it out into a round and cut it into 6 wedges.
I would make these every day if it weren’t for the fact that I would then eat at least 3 every day and that wouldn’t be prudent!
I just made these. I used half and half because that was what I had on hand. They are delicious, but my “dough” was more like a batter. There was no way I could cut out rounds or cut into wedges. I ended up using a cookie scoop and got five good sized scones that looked like fat cookies. I sprinkled them with turbinado sugar and cinnamon before I baked them.
Can anyone tell me what I might have done wrong?
Hi Diane, it sounds like there wasn’t enough flour added. The dough will be sticky but not so sticky that it can’t be shaped as shown in the photos.
I don’t cut rounds. I just pat out into a circle and cut it into pie wedges. Rounds are prettier but I’m a lazy wench.
Can I substitute buttermilk?
Yes.
These were wonderful! Thanks for an awesome recipe. Perfectly soft and a little flaky, but they held together well. I didn’t change anything, except… (LOL)
I didn’t have any raisins, and I love almonds, so I added 1/2 tsp almond extract and pressed a tsp of sliced almonds on the top of each scone before going into the oven. So good!
Can I use fresh blueberries? would I need to lessen the liquid at all?
Yes, you can use fresh blueberries. Fold the blueberries into the dough gently so that they don’t burst and no need to use less liquid.
Can l use half and half
Yes.
Can I sub chocolate chips for raisins?
Yes! That would be delicious.