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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.
Looking for more small batch scone recipes? Try Apple Cinnamon Scones, Lemon Scones, Chocolate Scones, Peach Scones, Strawberry Scones, Cranberry Orange Scones, or Ham and Cheese Scones. Each one is packed with flavor and perfect for any occasion.
Why You’ll Love This Recipe
- Quick & Easy: No yeast, no butter to cut in—just mix, shape, and bake in under 15 minutes.
- Delicious Texture: Rich, tender scones with crumbly edges and a soft center.
- Great with Toppings: Lightly sweet, making them ideal for jam, butter, or clotted cream.
- Easily Doubles: Need more? Simply double the ingredients—no extra steps needed.
Cream scones are a classic treat, often served with tea, but you don’t need a special occasion to enjoy them. Unlike traditional butter scones, these are made with heavy cream, which gives them a rich flavor and delicate texture without the extra step of working in butter. The result? Tender scones that come together quickly and bake in minutes. Whether you’re enjoying them with a cup of coffee in the morning or as an afternoon treat, they always feel a little special.
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:
- Jam & Clotted Cream: The traditional way to enjoy scones—spread with jam and topped with a dollop of clotted cream for the perfect balance of sweetness and richness.
- Lemon Curd: Bright and tangy, 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.
my dough became too wet.
I used the rest product from when I made Clotted Cream, should I use half of the liquid instead?
Hi there! Thanks for your comment. The dough might be too wet if you used more than 1/2 cup of the clotted cream liquid. The recipe calls for 1/2 cup of heavy cream, so try using the same amount of the clotted cream liquid. It could also be a measuring issue, so double-check your measurements to ensure accuracy. I hope this helps.
My first time to make scones and they are delicious! They weren’t heavy and not too sweet. I didn’t have raisins but used dried tart cherries and will definitely make again!
Great recipe! Made these scones twice now and they will likely be in my regular “treats” rotation. I brushed some of the egg-white before baking for shiny tops.
Thank you for sharing this recipe! 🙂
You mention using the leftover liquid from the clotted cream. How and when would I incorporate this into the scone recipe? Thank you. I can’t wait to try this.
You can use the liquid as a substitute for milk.
i am making these scones, but the dough became too wet.
My favorite! So delicious, tender and moist!
Thank you! I’m so glad you enjoyed them.
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.
If I wanted to double the recipe, would I use a whole egg or 2 yolks?
We recommend using two egg yolks when doubling the recipe.
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.
Thank you.
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!
I’m so happy you enjoyed the scones, Cara. Thank you so much for your feedback.
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.
Thank you so much, Linda!