Back to Rich Cream Scones
All Reviews for Rich Cream Scones
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
scone-plate-mld108145.jpg
Ingredients
Ingredient Checklist
1 cup cake flour (not self-rising)
2 cups all-purpose flour, plus more for rolling and cutting
1/2 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/4 cups cold heavy cream, plus more for brushing
1/4 teaspoon pure vanilla extract
Cook's Notes
Scones keep, wrapped in plastic, for 1 day.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
scone-plate-mld108145.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Makes 12
Makes 12
scone-plate-mld108145.jpg
scone-plate-mld108145.jpg
Ingredients
Ingredients
- 1 cup cake flour (not self-rising)
- 2 cups all-purpose flour, plus more for rolling and cutting
- 1/2 cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/4 cups cold heavy cream, plus more for brushing
- 1/4 teaspoon pure vanilla extract
Directions
Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
Cook's Notes
Scones keep, wrapped in plastic, for 1 day.
Cook’s Notes
Scones keep, wrapped in plastic, for 1 day.
Reviews (10)
Add Rating & Review
96 Ratings
5 star values:
22
4 star values:
33
3 star values:
27
2 star values:
11
1 star values:
3
Load More Reviews
Reviews (10)
Add Rating & Review
96 Ratings
5 star values:
22
4 star values:
33
3 star values:
27
2 star values:
11
1 star values:
3
Add Rating & Review
96 Ratings
5 star values:
22
4 star values:
33
3 star values:
27
2 star values:
11
1 star values:
3
96 Ratings
5 star values:
22
4 star values:
33
3 star values:
27
2 star values:
11
1 star values:
3
96 Ratings
5 star values:
22
4 star values:
33
3 star values:
27
2 star values:
11
1 star values:
3
- 5 star values:
- 22
- 4 star values:
- 33
- 3 star values:
- 27
- 2 star values:
- 11
- 1 star values:
- 3
Martha Stewart Member
Rating: 5.0 stars
11/08/2020
I've been making these for years and everyone loves them! People beg me to make them for events! Yes, they are lighter than regular scones. Just don't overwork the dough! You can freeze the dough and bake them quickly for brunches. I can't find the page torn our of your magazine so I had to find them on the website. Your demonstrator is great, but I do it all by hand.
Martha Stewart Member
Rating: 1 stars
06/01/2018
When do I add the butter??????
Surprised I am the only one to mention that the recipe says NOTHING about what to do with the butter!
End of #1 states to put the butter disks in the fridge until firm for about 20 minutes.
What do you do with the butter after it has chilled?????
Disappointing
Martha Stewart Member
Rating: 5 stars
01/30/2018
I absolutely loved these scones! Oh my goodness the from the first taste to the last, they were so delightful! Thanks and I will make again! Will probably do a blog post as well ..Thank you!
Martha Stewart Member
Rating: Unrated
04/27/2017
Can Gluten-Free flour be used?
Martha Stewart Member
Rating: Unrated
07/04/2016
Hi. How can I make this recipe gluten and dairy free please?
Martha Stewart Member
Rating: Unrated
06/29/2016
Oh, and I wasn't able to rate the recipe. The stars didn't work when I clicked on it.
Martha Stewart Member
Rating: Unrated
06/29/2016
Looks and tastes nothing like a proper cream scone. When was scones flakey? Please call it cream biscuits. Also, even when kept in fridge for a few days, good traditional cream scones can stay moist and pillowy soft. This one turned hard the next day without the drying effects of the fridge even. Also, too much fuss for a supposedly simple bake. For making scones, less is definitely more. I like Thomas a lot, but this didn't work for me at all.
Martha Stewart Member
Rating: Unrated
11/04/2014
Directions for mixing flour and butter ("cutting in") was not clearing stated and my daughter tried to make this recipe on her own and missed this step. Clearer directions need to be written for very novice bakers. Please fix.
Martha Stewart Member
Rating: Unrated
04/07/2014
Love making these scones. Always use it as a gift to friends and everyone love it. Can i add in dried cranberry and if so, do I need to soak it in liqueur. Any different with the ingredients.
Martha Stewart Member
Rating: 5 stars
02/19/2012
Great way to introduce my family to scones! These are so tender with just the right amount of sweet. My husband added some homemade jam to his, but they were equally as good without. The method of folding the dough really created a great texture. Brushing them with cream before baking kept them from getting too dry. Excellent!
Martha Stewart Member
Rating: 5.0 stars
11/08/2020
I've been making these for years and everyone loves them! People beg me to make them for events! Yes, they are lighter than regular scones. Just don't overwork the dough! You can freeze the dough and bake them quickly for brunches. I can't find the page torn our of your magazine so I had to find them on the website. Your demonstrator is great, but I do it all by hand.
Rating: 5.0 stars
Rating: 1 stars
06/01/2018
When do I add the butter??????
Surprised I am the only one to mention that the recipe says NOTHING about what to do with the butter!
End of #1 states to put the butter disks in the fridge until firm for about 20 minutes.
What do you do with the butter after it has chilled?????
Disappointing
Rating: 1 stars
Rating: 5 stars
01/30/2018
I absolutely loved these scones! Oh my goodness the from the first taste to the last, they were so delightful! Thanks and I will make again! Will probably do a blog post as well ..Thank you!
Rating: 5 stars
Rating: Unrated
04/27/2017
Can Gluten-Free flour be used?
Rating: Unrated
Rating: Unrated
07/04/2016
Hi. How can I make this recipe gluten and dairy free please?
Rating: Unrated
06/29/2016
Oh, and I wasn't able to rate the recipe. The stars didn't work when I clicked on it.
Looks and tastes nothing like a proper cream scone. When was scones flakey? Please call it cream biscuits. Also, even when kept in fridge for a few days, good traditional cream scones can stay moist and pillowy soft. This one turned hard the next day without the drying effects of the fridge even. Also, too much fuss for a supposedly simple bake. For making scones, less is definitely more. I like Thomas a lot, but this didn't work for me at all.
Rating: Unrated
11/04/2014
Directions for mixing flour and butter ("cutting in") was not clearing stated and my daughter tried to make this recipe on her own and missed this step. Clearer directions need to be written for very novice bakers. Please fix.
Rating: Unrated
04/07/2014
Love making these scones. Always use it as a gift to friends and everyone love it. Can i add in dried cranberry and if so, do I need to soak it in liqueur. Any different with the ingredients.
Rating: 5 stars
02/19/2012
Great way to introduce my family to scones! These are so tender with just the right amount of sweet. My husband added some homemade jam to his, but they were equally as good without. The method of folding the dough really created a great texture. Brushing them with cream before baking kept them from getting too dry. Excellent!
All Reviews for Rich Cream Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rich Cream Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
