The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 8 scones |
Ingredients
- 1 1/4 cup heavy cream, plus more for brushing
- 1 large egg, beaten
- 2 tablespoons dry low-fat milk powder
- 3 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into pieces
- Demerara or raw sugar, for sprinkling
- Softened butter and jam, for serving
Instructions
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it’s okay if the dough looks a little dry, just don’t overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
- Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 463 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 101 mg |
| Sodium | 276 mg |
Reviews
Nice recipe. Will definitely make again
Fantastic scones
Make sure you use real heavy cream
I did not have milk powder either, yet they turned out fantastic w frozen blueberries added
Make sure you use real heavy cream
I did not have milk powder either, yet they turned out fantastic w frozen blueberries added
Yes these are really the best, even without the dry milk powder. Which I didn’t have an hand. Very buttery flavor, be sure to use top quality unsalted butter. Also very easy.
This is an EXCELLENT recipe. I LOVE scones and have used various recipes in the past, but this is by far the best I’ve tried. I added cinnamon for a simple flavor, they were perfect with my tea or hot chocolate!
This is a great scone recipe! I made the dough the day before to save time in the morning. The scones are tender and just slightly sweet. This recipe is a keeper!
This is my go to recipe for scones. I use a scoop disher to put them on parchment for nice little ball shaped scones. You can add anything to these not just fruits. I have used finely dices candied ginger and chocolate chips as well as the dried cranberries. They always turn out great. A friend who dislikes scones
loves these bite size ones.
loves these bite size ones.
So delicious! These have become a Sunday morning treat at our house because they are simple to make and oh so easy to eat. I highly recommend them!