These delightfully tender and flaky cream scones are perfect for breakfast or brunch. Better than any bakery, they're made with few ingredients and bake in less than 15 minutes!
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.