Cream Scones
I’ve seen several recipes for biscuits made with cream instead of shortening and milk and was curious how these would turn out. So I experimented with cream and some scones and came up with this. They are very fluffy and light – and simple to do.

Blue Ribbon Recipe

We’ve never had such a fluffy scone! This recipe is so easy to make and they bake beautifully. A slight crunch on the outside and the inside is tender. We opted to add raisins and loved the addition. But, they’re delicious on their own too. Serve with your favorite jam, curd, or cream for a special breakfast. They’re also delicious for brunch or tea time.


  • 1/2 cheavy cream

  • 1egg

  • 3 Tbspsoft butter

  • 2 Tbspsugar

  • 1 1/2 cself-rising flour

  • 1/4 cchopped dates or raisins, if desired

How to Make Cream Scones

  1. Cream Scones

    Preheat oven to 400° F. Beat cream with the egg until well blended. Beat in sugar and butter until thick and creamy.

  2. Cream Scones

    Stir in 1 cup of the flour until well mixed. Gradually fold in the remaining flour with a rubber spatula until it forms a soft biscuit dough and leaves the sides of the bowl. Fold in dates or raisins if desired.

  3. Cream Scones

    Pat out onto a well-floured surface into 2 circles 3/4-inch thick. Cut each circle into 6 or 8 wedges. Place on ungreased baking sheet or baking stone, separated about 1/2 an inch.

  4. Cream Scones

    Bake for 10-13 minutes until lightly browned on top.

  5. Cream Scones

    Cover with a clean towel to allow steam to soften the scones while they cool. Remove the towel after 5 minutes.

  6. Cream Scones

    Options: May add cinnamon or ginger to the flour if desired, 1/2 to 1 teaspoon depending on taste. May also brush tops with melted butter after baking and sprinkle with superfine sugar (if desired).


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