Cream Scones

Cream Scones

This simple recipe yields eight delicious scones perfect for tea time or breakfast. This recipe doubles easily.
  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Yields 8 scones
Cream Scones

Carbohydrate Counts

Carbs-per-gram ratio: 0.3845

Serving Size 76g (about 29g carbs)

Carb calculations Weight Carbs
All purpose flour 248g (184g)
Sugar 36g (36g)
Heavy cream (13g)
Net Weight 606g (233g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Adjust oven rack to middle position and preheat oven to 425°F. Place a sheet of parchment paper on top of an ungreased baking sheet.
  • 248g / 2 cups all-purpose flour
  • 36g / 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • In a large bowl, combine flour, baking powder, sugar, and salt.
  • 5 tablespoons butter, chilled
  • Add butter to bowl with dry ingredients. Using a pastry blender or two knives, cut the butter into small pieces and incorporate it into the flour until the butter is about the size of pebbles, about 3 minutes.
  • 1 cup heavy cream
  • Add heavy cream to bowl and mix with a spatula or dough whisk until a rough dough forms.
  • Turn the dough out onto a clean work surface and knead by hand until all of the flour has been completely incorporated and the dough looks less scrappy, about 2 minutes.
  • Shape the dough into a 9-inch wide disc. Using a bench scrapper or a knife, cut the disc into eight equal pieces.
  • Place cut out scones on top of parchment paper on a baking sheet. Leave at least 1/2-inch of space between scones so that they bake evenly.
  • Bake scones at 425°F until tops of the scones are light brown, about 12 to 15 minutes. Remove from oven and let cool on a wire rack for at least 10 minutes.
  • Serve warm or at room temperature. Store leftover scones in an airtight container or bag.
From . ( Adapted from Cook's Illustrated. (March 1994.)
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