cream scones


These scones come from the Joy of Cooking, and I’ve found them to be one of the easiest baked goods to make, period. I promise that if you make these you will impress everybody, and you won’t even have to tell them that it took you 5 minutes to bring the dough together and a little less than 15 minutes to bake. The not-so-secret secret of this recipe is the cream – it takes the place of the eggs and butter, providing all the moisture and fat you need and drastically reducing prep time. Every day can be a scone day if you want it to be.


cream scones
adapted from the Joy of Cooking

I added chocolate chips because why not. Chocolate chips make almost everything better.

2 cups of all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup heavy cream (the higher the fat the better – 40% or just under is best)

+ 1/2 cup chocolate chips if you’re feeling playful*

*You can add other things like currants, nuts, cranberries, etc., but keep it down to a total of 1/2 cup to avoid overwhelming the scones

Preheat the oven to 425ºF (220ºC).

To make:
Combine all dry ingredients in a bowl and give them a good whisk. Add cream and stir with a fork until just combined. Add your add-ins, mixing until just combined. On a lightly floured surface, pat the dough into an 8-inch round and cut into 8 or 12 wedges. Sprinkle with demerara sugar (or regular granulated sugar) and bake for 12 to 15 minutes until golden.

Serve with clotted cream (or whipped cream, if that’s all you’ve got), lemon curd, jam, and berries.

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