Scones
Cream tea scones
A five-minute scone dough that comes together with cream and needs no cutting-in of butter.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 21 minutes
- Makes
- 12 scones
- Oven, conventional
- 220°C / 425°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Bench scraper
Stop stirring as soon as no dry flour remains. Overworking makes scones tough.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 220°C (425°F) and line a tray.
- 2
Whisk flour, sugar, baking powder and salt. Stir in cream and vanilla until a cohesive dough forms; add optional mix-ins.
- 3
Pat into two circles, cut each into six wedges and chill for 15 minutes.
- 4
Brush with cream and bake 14–15 minutes, until golden. Serve warm.
Your baking notes
Notes stay on this device.