Cream Scones

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4.78 from 36 votes

The ultimate scones recipe. Deliciously light and fluffy, and no need to rub in butter!

Prep Time10

Cook Time18

Total Time28

Course: Dessert, Snack

Cuisine: Australian, British

Servings: scones

Calories: 134kcal

Author: Libby Hakim

Ingredients

2 cups plain flour (250 grams)
2 teaspoons baking powder
3 tablespoons caster sugar
1 medium egg
½ cup thickened cream (heavy cream) (125 ml)
½ cup milk (125ml)

Instructions

Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
Sift flour, baking powder and sugar into a bowl.
Whisk egg, cream and milk together.
Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
Use a 5cm (in diameter) round cutter to cut out 12 scones.
Place the scones, not quite touching, on a greased tray.
Brush the tops with the remaining wet mixture.
Bake for 18-20 minutes or until a light golden colour.
Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
Enjoy with cream and jam.

Nutrition

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