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Classic Cream Scones Recipe

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3.9 from 59 reviews

Classic Cream Scones are tender, flaky, and buttery British-style scones made with a combination of cold butter, vegetable shortening, and a creamy blend of whole milk and heavy cream. Perfectly risen with cream of tartar and baking soda, these scones bake to a golden brown and pair wonderfully with clotted cream and jam for an authentic teatime treat.

Ingredients

Dry Ingredients

  • 500 grams pastry flour (or 3 ⅓ cups, sifted then spooned into cup)
  • 4 ½ teaspoons cream of tartar
  • 2 teaspoons baking soda
  • 1 teaspoon salt (prefer Diamond brand)

Fat Ingredients

  • 3 Tablespoons unsalted cold butter, diced (use good butter like Plugra or Kerrygold)
  • 2 Tablespoons vegetable shortening, diced (substitute with extra butter if preferred)

Wet Ingredients

  • 1 ⅓ cups combination of equal parts whole milk and heavy whipping cream
  • Egg wash: 1 beaten egg with a splash of water

Instructions

  1. Mix Dry Ingredients: Sift the pastry flour, cream of tartar, and baking soda into a large bowl. Add the salt and whisk everything together to combine evenly.
  2. Incorporate Fat: Using your fingers, rub the cold diced butter and vegetable shortening into the dry mixture until it resembles damp sand with small pea-sized bits of fat distributed throughout.
  3. Add Liquids: Pour in the combined whole milk and heavy cream all at once and mix briefly. Be careful not to overmix; the dough should just come together.
  4. Knead and Shape: Turn the dough onto a lightly floured surface and knead very lightly just until it forms a dough. Fold the dough in half, then roll out to 1¼ inch thickness. Use a 2½ inch round cutter dipped in flour to punch out scones by pressing straight down and lifting; avoid twisting to keep the edges tender.
  5. Chill the Dough: Place the cut scones on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes while you preheat the oven to 425°F and position the oven rack in the center.
  6. Apply Egg Wash: Remove scones from the refrigerator and brush the tops with the beaten egg wash to promote a shiny, golden crust while baking.
  7. Bake: Bake the scones at 425°F for about 10 minutes or until they turn golden. Once baked, remove from oven and allow to cool slightly.
  8. Serve: Serve warm with clotted cream and your favorite jam for an authentic and delicious scone experience. Enjoy!

Notes

  • Use pastry flour for a tender crumb; all-purpose flour can be substituted but may result in a denser texture.
  • Cold butter and shortening create flakiness; ensure fats are well chilled before mixing.
  • Do not overwork the dough to keep scones light and fluffy.
  • Press the cutter straight down and lift up without twisting to avoid tough edges.
  • Chilling the dough ensures the scones hold their shape and bake evenly.
  • Serve fresh and warm for best taste; scones can be stored in an airtight container and gently reheated.

Find it online: https://justsosavory.com/classic-cream-scones-recipe/