5 Ingredients or Fewer

Foolproof Cream Scones

January 20, 2019
20 Ratings
Photo by Ty Mecham
Author Notes

Scones have a bad rap for being dry, but these ones are anything but. As with biscuits, the standard scone method involves cutting butter into dry ingredients—and hoping you don’t cut it too small or let it get too warm. This version skips the butter altogether and uses lots of cream instead. In turn, the recipe is nothing more than: dump ingredients in a bowl and stir. The white whole-wheat flour adds nutty flavor (though feel free to swap in an equal amount of all-purpose, or even half all-purpose and half standard whole-wheat). The raw sugar brings caramely vibes and an awesome crust. Serve with butter or, my favorites, clotted cream or crème fraîche. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: The Lightest, Fluffiest Scones Skip This Important Ingredient. —The Editors

Watch This Recipe
Foolproof Cream Scones
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Makes 6 scones
  • 2 cups (240 grams) white whole-wheat flour
  • 2 tablespoons (28 grams) demerara sugar, plus more to sprinkle on top
  • 3 1/4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups (353 grams) cold heavy cream, plus more to brush on top
In This Recipe
  1. Heat the oven to 400°F. Line a half sheet pan with parchment or a silicone mat.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing together by hand—until there are no more noticeable dry spots, but don’t overwork!—then transfer to a lightly floured work surface. Use your hands to pat the dough into a circle that’s 6 inches wide and 1 inch high. Cut into 6 triangles. Brush the tops with plenty of cream, then sprinkle with lots of demerara sugar (they should be completely covered).
  3. Transfer the scones to the lined baking sheet, spacing them out evenly. Bake for about 20 minutes—rotating the tray halfway through—until well-risen, with browned bottoms and a golden-brown crust.
  4. These are best the day they're baked—especially when still warm—but no one will complain if you have leftovers tomorrow.
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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.