Bakery-Style Cream Scones
These are the buttery, tender scones every professional baker dreams of—light as air with crispy edges. Perfect for weekend mornings, afternoon tea, or any time you want a snack. We use a scale for the most consistent results, and trust us, it makes all the difference for bakery-quality scones at home.
Bakery-Style Cream Scones (makes 8-12 scones)
- 500g all-purpose flour
- 65g sugar (or 25g for savory scones)
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 130g butter, very cold or frozen
- 2 cups heavy cream
In a large bowl, mix flour, sugar, salt, and baking powder. Grate the cold butter on the large holes of a box grater directly into the flour mixture and toss until incorporated. Add cream and gently mix until just combined—don't overwork the dough.
Pat into a circle, brush with cream or milk and sprinkle with sugar. Cut into 8-12 wedges. Bake at 375°F for about 20 minutes, until tops are golden brown.
Serve warm with butter and jam, or turn them into berry shortcake with our Berry Marinade recipe.
Vegan Version: Use frozen vegan butter and full-fat Oatley or plain Nutpods creamer in place of dairy.
Pro Tip: Make your own baking powder! Mix two parts cream of tartar with one part baking soda—it will make you a better baker.
