Go Back
+ servings
Print Recipe
5 from 1 vote

Cream Scones

These are the same scones I enjoyed at Kensington Palace. They are perfect for topping with clotted cream and jam.
Prep Time5 mins
Cook Time12 mins
Course: Afternoon Tea
Cuisine: English
Servings: 15
Calories: 166kcal


  • 250 GRAMS all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 tablespoons chilled unsalted butter, diced
  • 1 cup heavy cream (plus extra for brushing)


  • Preheat the oven to 425°F. Put the flour, baking powder, sugar, and salt in the bowl of a food processor. Process for 2 seconds just to combine. Scatter the butter over the flour, and pulse 5-10 times just to break up the butter. Transfer the mixture to a large mixing bowl.
  • Add the cream, and stir just until the flour mixture is moistened. If the mixture seems overly dry, add a little more cream -- up to 1/4 cup. Pour the mixture onto a lightly floured work surface, and knead it a few times to achieve a workable dough.
  • Use a rolling pin to roll the dough into a 1/2-inch wide circle. Press out rounds with a floured 2-inch diameter biscuit cutter. Place the rounds 1 1/2 to 2 inches apart on a parchment or silicone lined baking sheet. Brush the tops with a little cream to encourage browning.
  • Bake in the preheated oven until the scones puff and color golden brown -- 12-15 minutes. Cool briefly on a wire rack. Serve with whipped cream or clotted cream, and good jam. Freeze leftover scones, and then reheat as needed. Each scone will reheat perfectly when wrapped in a paper towel and microwaved for 30-60 seconds.


Calories: 166kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 46mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg