Another one of the wonderful things my husband brought into our household, is this cream scones recipe! It’s come down through his mother’s family and is one of our very favorite morning or tea time treats!
In fact, these cream scones were included on the menu for the tablescape competition I wrote about in How My Table Got Ready for the Table Decorating Contest.
All three of the varieties on the menu use this same basic cream scone recipe – I just change out the additions. If I add liquid to it, like the rosewater, I don’t dump in all the cream at once. I add it slowly to make sure the dough doesn’t get too wet. Same with the cream cheese – you might need to adjust some of the other ingredients to keep the consistency right.
In the world of scones, these are more on the soft side. Not quite a biscuit, not quite a cookie. Soft and delicious, and absolutely decadent with butter!
The original recipe calls for nuts and dried fruit, which is delicious, but you can substitute just about anything. I love chocolate and hazelnuts, so that’s what we’re going to be baking today.
The recipe is below, but I’ll walk us through the steps here.
Mix the Cream Scones Dry Ingredients
I like to measure all the ingredients out and make sure I have everything before I start in. I feel more organized that way. (I also made my work area pretty with a napkin and roses too. No reason not to be fancy if you want!)
First step is to mix all the dry ingredients together. The old handwritten recipe says to use a fork, so I always do. Maybe it fluffs it up more than a spoon … ?
Then add your chocolate chips and hazelnuts. (Or whatever you’re going to include. 1 1/4 cups of whatever it is will be fine.)
Stir all that together as evenly as you can.
Add the Cream to the Cream Scones
Then pour in your cream.
Stir it all together with your fork until it holds together into a ball, then flour your work surface and dump out the dough. It should look like this, without too much left in the bowl.
Knead the Dough
Then you get to knead it. The dough should just barely stick to your hands at first. If it’s too wet and sticky, add a tiny bit more flour as you knead.
After just a few turns, the ball should be relatively smooth, and you should be able to handle it without it sticking to you or the counter. You really only knead it till it feels cohesive. The recipe calls for kneading it 8 or 9 times, but do what feels right to you – we all knead differently. Just make sure it stays cool and firm.
Divide Your Cream Scones into Two Parts and Add the Glaze
Then divide your dough ball into two equal parts, and flatten them out into rounds about 1 inch tall.
Spread your melted butter over them both. There’s a lot of butter here, so don’t worry if it starts to roll off the top. You can stop whenever you want!
Sprinkle the sugar over that. I’m not a very good sprinkler, so I had to spread out the sugar with the brush after I accidentally blobbed it on there at first!
Here’s what they look like with the sugar evenly sprinkled!
Cut into Triangles
After the glaze is on, cut your rounds into 6 triangles each. (Technically, you could cut them into any shape you want, but triangles are traditional.)
Transfer the pieces to a baking sheet, and make sure they’re about one inch from each other. They don’t spread out too much, but if you want those lovely golden edges, you don’t want them touching each other.
I like my edges just barely golden, and the bottoms just barely golden too. So I use a double pan, or put my cream scones on the upper middle rack of the oven. Depending on your desired level of golden-ness, and the way your oven heats, you can leave them on the middle rack or only use one pan. See what works best for you.
Bake Your Scones
Then put them in the oven for 15-20 minutes. If this is the first time you’ve made them, check at about 9-10 minutes and see how they’re doing. This would be a good time to rotate the pan to compensate for any hotspots in your oven, too.
When you take them out of the oven, let them stand in the pan for just a couple minutes, then transfer them to a rack to cool.
Our cream scones never get to stay on the rack for very long – we grab them up as soon as they’re cool enough to touch!
If you can get your family to wait long enough, put your scones on a plate and serve them with fresh butter, clotted cream, or whatever topping you love the most.
The Family Cream Scones Recipe
The Best Cream Scones from our Traditional Family Recipe
In the world of scones, these are more on the soft side. Not quite a biscuit, not quite a cookie. Soft and delicious topped with butter, clotted cream, or whatever topping you love most.
Ingredients
2 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Sugar
1 Cup Milk Chocolate Chips
1/4 Cup Chopped Hazelnuts
1 1/4 Cups Heavy Cream
- Glaze
3 Tablespoons Melted Butter
2 Tablespoons Sugar
Directions
- Preheat oven to 350 degrees
- Combine flour, baking powder, salt and sugar in large bowl
- Mix in the chips and nuts
- Add cream and mix till dough holds together
- Lightly flour board and transfer dough to it
- Knead 8 or 9 times
- Separate into two equal parts and form each into a flat round about an inch tall
- For the glaze, spread melted butter over each round, and top with sugar
- Cut the circles into six wedges each
- Put onto baking sheet about 1 inch apart
- Bake for 15 – 20 minutes
- Let cool on pan for a few minutes, then transfer to wire rack
- Serve warm, refrigerate for up to a week, or freeze for several months
Let Me Know What You Think!
Are you a scone person? Let me know what you think of this recipe in the Comments. Maybe share your own favorite scones!
I am totally a scone person! Tea and scones and clotted cream is the food of the gods… 🙂
This is virtually the same cream scone recipe I have – I like to make them with lemon rind and candied ginger for spring (well for any time of year really). I’ve added all sorts of other flavors depending on the mood and season, but hazelnut and chocolate sounds like a winning combo!
Love all your pictures!
Ha! Yes, scones are from heaven! 😊 That’s so fun that we share the same recipe. I’m definitely going to try your lemon rind and ginger idea – that would be so perfect for a warm spring day. (Wait – is it warm now …!?) 🤣 You’ll love the hazelnut and chocolate I bet. So glad you stopped by!
These look delish, Barbara! So happy to be featuring your post at Tuesday Turn About this week!
Oh my Barbara – these look so good – and the thoughts of them with clotted cream – to die for. I don’t have much of a sweet tooth, but scones will do me in every time! Thanks for sharing this wonderful recipe and I’m so pinning! Happy Monday my friend!
Mmmm – I think you’ll love them! Let me know what you think. Thanks for pinning! Hope you’re having a lovely week up there!
Hi Barbara
I am a scone person indeed. Can’t wait to try your recipe, Your scones looks so perfect and I bet that they must be delicious as well. Thanks for sharing, I will let you know if I try your recipe how it went.
Oh Excellent! I’d love to know what you think, and how the baking process went! Thanks so much for stopping over, Edmee! Hope you have a wonderful week!
I do love scones even though I have never made them..These sound wonderful and I too would be adding chocolate chips to them!! LOL!! I may try this as it looks fairly easy because a baker, I am not…I usually only bake cookies for Christmas…Thanks for sharing!! Have a great weekend!!
Hugs,
Deb
Debbie-Dabble Blog
Hi Deb! They are really easy, and SO worth the little effort! 😊 Hope you enjoy them when you get a chance! Hope you have a great weekend too!
Barbara, I love scones! These look so delicious and I will be giving them a try. Thanks for sharing a family recipe with us. I hope you are having a delightful day, my friend!
Hi Pam! Yes, I’ve seen scones on your posts before – aren’t they the best? You’ll have to let me know how it goes if you make these. Everybody’s recipes are so different. Thanks so much for stopping by! Hope you have a fabulous weekend!
I am a big time scone baker and it is always fun to see how others make theirs.
Yours plumped up well and look absolutely delish, B! YUM! Now I want to make some – nothing better on a dreary rainy awful stormy day.
Hi Michele! I know – they’re so perfect to cozy up with! 🙂 Hope you’re doing well over there and you get some sun soon!
You have the original recipe card! That’s marvelous.
Isn’t that so fun!? There’s a little notation that they’re from Locust Farm B&B but I couldn’t find anything with that name. It also says Cinnamon Mornings – not sure if that’s some secret family code or what, but I do feel lucky to have the original! 🙂 I’m sure it’s almost time to make some more … ! 💛
Barbara, I am not sure if you saw my initials on these scones while making them. Oh my word, they do look scrumptious. Pinning
I visited you via Katherines Corner: Thinking of Spring and the TFT Blog Hop
My links: 46+47. We will be so happy if you share your links with us at SeniorSalonPitStop. Link under BLOGGING
Oh so THAT’s what those indentations were … !! 🤣 Too bad we ate them all or I’d send some your way! Thanks so much for stopping by! I’ll pop over to SSPS soon. Hope you have a lovely weekend!
Yup, I’m busted. Now will have to make them myself
Yaay! Go get em!
Oh Barbara printing and making these scones. They look so yummy thanks for sharing. As I said in my post yesterday on http://www.meandmycaptain.com,…I am always looking for recipes for desserts for my Bible study ladies and family when they visit…this recipe will be in my rotation. Everytime I read your posts I think of the wonderful traveling teacup and how she blessed our home for her short visit. what fun that was. 🥰 Blessings my friend.
Kari
Aww Kari – I think about you and the Traveling Teacup often too – that was so fun! Yaay – I can’t wait to hear what you think of the scones! They’re really one of my very favorite treats! Take care down there in the sun my friend!
I am literally drooling Barbara, these sound soooo good!
Haha – that’s why we keep the napkin handy! 🤣 Let me know what you think if you try them. Happy Weekend Jenna!