Cream Scones

4.96 from 22 votes

Unlike most scone recipes, there is no need to cut in butter, and there are no eggs. These are not only easy to make, but they are also the best scones you will ever have -- crunchy edges with a tender interior. They were one of the first and most popular breakfast items I sold in my bakeries and restaurant. These always sold out at Sturbridge Baking Company.

Prep Time10

Total Time30

Course: Breakfast, brunch

Cuisine: American, English, Irish, Scottish

Keyword: Scones

Servings:

Calories: 247kcal

Author: Alina Eisenhauer

Ingredients

500 grams 1:1 gluten-free blend
224 grams brown sugar
1 tablespoon baking powder
½ teaspoon salt
364-400 grams heavy cream* cold
1 to 1½ cups blueberries (or mix in of choice)

Instructions

Combine the flour, brown sugar, baking powder and salt in a large bowl. Whisk together to break up any lumps and combine.
Add your blueberries (or other mix ins) and toss to coat with flour.
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 the dough together by hand, until there are no more noticeable dry spots, don’t overwork!**
Transfer the dough to a lightly floured work surface, and divide into two even-sized piles. Use your hands, and pat the dough into two circles that are approximately six inches wide and ¾-inch high. Cut each circle into eight triangles.
Preheat oven to 350 degrees, and line a half sheet pan with parchment or a silicone baking mat.
Evenly space on the parchment-lined half sheet pan, and let the scones rest 20-30 minutes while your oven pre-heats. *If your kitchen is very warm place them in the refrigerator to rest.
Bake for approximately 25 minutes, rotating pan half way through baking.
Scones are done when the bottoms are browned, and they have a light, golden brown crust.

Notes

*If using dried fruit for mix ins, you will need slightly more cream. If using something wetter, like sliced strawberries or banana, you will need slightly less cream. Start with the lesser amount, and drizzle more on when you are mixing if your dough is not coming together.

**When mixing the dough, I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough - you don't want to use a mixer, and you do not want to mix until it is a smooth dough; clumpy is good!

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