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These small batch Cream Scones have a delicate crumb and golden, crumbly edges. They come together quickly and bake in less than 15 minutes. Perfect for breakfast, an afternoon treat, or anytime you want a fresh, homemade scone.
Featured Comment
“Great recipe! Made these scones twice now and they will likely be in my regular “treats” rotation.”
– Cecilia
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 15 minutes—just mix, shape, and bake.
- Classic Texture: Tender inside with golden, crumbly edges.
- Easily Doubles: Double the ingredients if you want to make more.
I’ve made these small batch cream scones more times than I can count, and they never disappoint. There’s no butter to cut in, no fuss—just a simple mix-and-bake recipe that delivers the classic scone texture I love.
They’re tender, lightly crisp around the edges, and every time I make them—whether it’s a quiet morning or a quick afternoon break—they feel like a little gift to myself.
Craving more small batch scones? Don’t miss these favorites: easy apple cinnamon scones, lemon poppy seed scones, chocolate scones, peach scones, strawberry white chocolate scones, small batch cranberry orange scones, and even our savory small batch ham and cheese scone recipe.
Ingredients
If you have any ingredients leftover from this small batch scones recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: For the scone dough, plus a little extra for dusting your work surface and handling the dough.
- Baking Powder: Essential for helping the scones rise, giving them a light and tender texture.
- Salt and Vanilla Extract: Both enhance the flavor of the scones.
- Granulated Sugar: Adds sweetness.
- Heavy Cream: For the best texture, use heavy cream or heavy whipping cream with at least 36% milk fat.
- Egg Yolk: Adds richness and helps bind the dough. Save the egg white for recipes like Meringue Cookies or mini Texas Sheet Cake.
- Raisins: Adds a touch of natural sweetness. Use any extras in a Oatmeal Raisin Cookies or Hermit Cookies!
Have You Tried Our Small Batch Clotted Cream Recipe?
If you’ve made homemade clotted cream, you may have leftover whey—the liquid that separates during the process. Instead of discarding it, use it in scones as a substitute for heavy cream. It adds a subtle tang and extra richness to the dough.
RELATED: Ways To Use Leftover Egg Whites
How To Make Cream Scones
These photos and instructions help you visualize how to make this cream scones recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the wet ingredients: In a small bowl, whisk the cream, egg yolk, and vanilla. Pour into the dry ingredients and stir until just combined.
- Add the raisins: Gently fold in the raisins, making sure they’re evenly distributed.
- Shape the dough: Turn the dough onto a lightly floured surface. Knead it gently a few times, then shape it into a 5-inch circle about 1 inch thick.
- Cut out the scones: Use a biscuit cutter or the rim of a small glass to cut out 3 to 4 scones.
- Prepare for baking: Place the scones on a parchment-lined or silicone-lined baking sheet.
- Bake the scones: Place the baking sheet in the oven and bake as directed until the scones are golden. Let them cool slightly on the baking sheet.
- Cool completely: Transfer the scones to a wire rack and let them cool completely before serving.
Expert Tips
- Read the Recipe First: Before you start, read through the entire recipe, including the Ingredient Notes and process photos. This will help you understand each step and ensure your scones turn out just right.
- Keep Ingredients Cold: For tender scones, use cold ingredients. Keep the egg and cream in the fridge until you’re ready to mix.
- Handle the Dough Gently: Stir the dough just until combined after adding the wet ingredients. Overmixing can make the scones tough instead of light and tender.
What To Serve With Cream Scones
Here are some delicious serving ideas:
- Clotted Cream and Jam: The traditional way to enjoy scones—spread with small batch clotted cream and refrigerator jam for the perfect balance of sweetness and richness.
- Lemon Curd: Bright and tangy, small batch lemon curd adds a burst of flavor that complements the scones’ lightly sweet, tender texture.
Frequently Asked Questions
Store them in an airtight container at room temperature for up to two days. For longer storage, freeze them.
Yes, freeze baked scones in an airtight container for up to three months. Let them thaw at room temperature or warm them in the oven before serving.
Yes! Cut out the scones, place them on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Yes! Just double the ingredients.
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 made this small batch cream scones recipe or any recipe from One Dish Kitchen, let me know! Leave a rating and share your thoughts in the comments 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
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone liner.
- Mix the dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
- Combine the wet ingredients in a small bowl: whisk the cream, egg yolk, and vanilla. Pour into the dry ingredients and stir until just combined.
- Fold in the raisins gently.
- Shape the dough: Turn it onto a lightly floured surface, knead lightly, and form a 5-inch circle about 1 inch thick.
- Cut out scones using a biscuit cutter or the rim of a small glass. Place them on the baking sheet.
- Bake for 12-14 minutes until golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Serve with butter, jam, or clotted cream.
Notes
- Read the Recipe First: Before you start, read through the entire recipe, including the Ingredient Notes and process photos. This will help you understand each step and ensure your scones turn out just right.
- Keep Ingredients Cold: For tender scones, use cold ingredients. Keep the egg and cream in the fridge until you’re ready to mix.
- Handle the Dough Gently: Stir the dough just until combined after adding the wet ingredients. Overmixing can make the scones tough instead of light and tender.
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.