Spoon Simple
Cream Scones
Delicate, buttery British-style cream scones — light and tender, not dense coffeehouse wedges. Best served warm with jam and clotted cream.
Prep 15 min
Cook 15 min
Total 30 min
Serves 8
Ingredients
Step 1 — Dry ingredients and butter
- 2 cups (283 g) all-purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 5 tbsp unsalted butter, chilled and cut into ¼-inch pieces
- ½ cup currants
Step 2 — Finish the dough
- 1 cup heavy cream
Instructions
- 1
Preheat and mix dry ingredients
Adjust oven rack to middle position and heat oven to 425°F. Place flour, baking powder, sugar, and salt in a large bowl or food processor fitted with a steel blade. Whisk together or pulse six times.
- 2
Cut in butter and add currants
If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal with a few slightly larger butter lumps. Stir in currants. If using a food processor, distribute butter evenly over dry ingredients, cover, and pulse 12 times (1 second each). Add currants and pulse once more. Transfer dough to a large bowl.
- 3
Add cream and shape
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Transfer dough and all dry, floury bits to the countertop and knead by hand just until it comes together into a rough, slightly sticky ball, 5–10 seconds. Pat into an 8-inch round and cut into 8 wedges. Place wedges on an ungreased baking sheet. (The sheet can be wrapped in plastic and refrigerated up to 2 hours before baking.)
- 4
Bake and cool
Bake until scone tops are light brown, 12–15 minutes. Cool on a wire rack for at least 10 minutes before serving — this firms them up and improves the texture. Serve warm or at room temperature with jam.
Nutrition per serving: 280 cal · 4g protein · 32g carbs · 15g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
