These Basic Cream Scones are so simple to pull together in a short time. They are the perfect canvas for clotted cream or butter and jam. They are wonderful for breakfast or tea time.
Last month, I showed you how to make these tender Basic Buttermilk Scones and a few other buttermilk scones with different fillings. Today I want to show you another basic scones recipe that’s even easier, Basic Cream Scones. Believe it or not, I don’t always have buttermilk in the fridge, but I always have cream for some impromptu whipped cream or hot chocolate. And that carton of cream sure comes in handy when brunch time requires scones.
How to Make Basic Cream Scones
There is just one difference between these Basic Cream Scones and last month buttermilk scones, instead of buttermilk and cold butter, these scones just calls for cold cream. No need to work the butter into the flour mixture before adding the liquid ingredients. For these cream scones, all you need to do is fold the egg and cream mixture straight into the flour.
The dough for these Basic Cream Scones will not be as wet as last month buttermilk scones, so use extra flour sparingly. When you have a slightly wet dough in the bowl, dump everything out on the counter and pat it out with your hands, fold it over itself a few times, this will create layers when baked up. Shape into a circle about 1” thick and slice into 8 pieces.
Egg wash or Cream wash?
A typical egg wash is made with 1 egg and 1 tablespoon of cream or milk. However, I think it’s a waste to prepare an egg wash for just 8 scones. So for these scones, you can use a cream wash instead. It will still get the top of these scones to be light brown and pretty. You’ll need approximately 1-2 tablespoons of cream to brush the top and sides of these scones before baking. Don’t forget the turbinado sugar for crunch and shine.
Sometimes, when making scones, I prepare a make-shift egg wash by stealing 1 to 2 tablespoons of the egg and cream (or milk) mixture prepared for the scone dough. The instructions for these Basic Cream Scones do not include this step. If you decide to do this, make sure to add an extra 1-2 tablespoons of cream to this egg/cream mixture while making it to replace the liquid you’ll be taking out for the egg wash.
These Basic Cream Scones are more crumbly compared to last month buttermilk scones. They have a creamy, milky taste and they are the prefect base for fruit or any type of juicy fillings. These scones are best served warm with a cup of coffee for breakfast or with afternoon tea. Butter and jam, fruit butter or fruit compote are delicious on these. Try them with some homemade lemon curd and blueberry compote. Enjoy!
More Cream Scone Recipes
- Strawberry and Cream Scones
- Clementine Cream Scones
- Orange Cream Scones
- Lemon Blueberry Cream Scones
- Lemon Poppy Seed Scones
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 large egg + cream to make 1 cup
- 1 teaspoon vanilla extract
- Extra cream
- Turbinado sugar
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add flour, sugar, salt, and baking powder to a medium mixing bowl and mix to combine.
In a measuring cup, add egg and cream to fill one cup. Add vanilla extract and beat to combine.
Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
Turn the dough out onto a lightly floured board, fold it over itself a few times, and shape into a circle about 1” thick. Cut into 8 scones.
Place the scones on the prepared baking sheet, brush the top and sides with extra cream, and sprinkle generously with turbinado sugar.
Bake for 19 - 20 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.
Serve warm with clotted cream or butter and jam.
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