Cream Tea Scones

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Hands-on time:
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Yield: 12 scones

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These scones couldn't be more basic — or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake — and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves.

Cream Tea Scones

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 scones
Published: 09/05/2012



1) Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).

2) Whisk together the flour, baking powder, salt, and sugar.

3) Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.

4) Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.

5) Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.

6) Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.

7) For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.

8) Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.

9) Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

10) Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

Yield: 12 scones.


  • star rating 02/03/2015
  • Nicole from Alaska
  • These vanished almost instantly! After they came out I brushed over the tops with some butter and a little bit of sugar. I've never had scones before but these were delicious!
  • star rating 01/08/2015
  • Melody from Oregon
  • This recipe is so easy, who needs Bisquick! Great flavor. The only thing I will do different next time is mix the vanilla in with the cream instead of sprinkling it over the flour mixture. Thanks for another great recipe. I love this site.
  • star rating 12/22/2014
  • from Colorado
  • Whole family loves this one! And it even turned out in the high altitude1
  • star rating 09/26/2014
  • Ruby j. from Keller,Texas
  • I have made this recipe for years. I mix sugar with melted butter for the topping and also add dried 6 oz. blueberries to the flour before adding the cream . This is requested by my family eveytime we're together.
  • star rating 05/10/2014
  • from
  • I added candied citrus peel to the dough and drizzled icing made with citrus juice and zest after they came out of the oven. They were well received by all.
  • star rating 09/10/2013
  • Connie from Plattsburgh, NY
  • Used the least amount of sugar and that was plenty sweet enough. Also used vanilla powder- easier to whisk in than liquid. So fast and easy.
  • star rating 11/09/2012
  • Marty from Wilder, Vermont
  • Super easy and extremely tasty! I will make again. I served them with jam and whipped cream. Thank you!
  • star rating 09/26/2012
  • erinhibshman from KAF Community
  • Delicious!! The flavor was wonderful and they were so good I didn't even add jam. Mine were still a bit uncooked in the middle after 15 minutes of baking, so you may need to check and add an additional minute or 2 to the cooking time.

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