Cream Scone Recipe
(Yes, I’m going to make you use a scale—that’s what we use in the bakery and it will help you make the best scones!)
500g all-purpose flour
65g sugar (25g for savory scones)
2 Tablespoons baking powder
3/4 tsp. salt
130g butter, very cold or frozen
2 cups heavy cream
For a vegan version, use frozen vegan butter and full-fat Oatley or plain Nutpods creamer.
In a large bowl, mix together the flour, sugar, salt and baking powder. On the large holes of a box grater, grate the butter into the flour mixture and toss until it’s incorporated. Add the cream and gently mix. Brush with a little cream or milk and top with sugar. Pat out into a circle and cut into 8-12 pieces. Bake at 375 degrees for approx. 20 min. Cool and serve with jam or more butter.
I'd suggest serving with a cup of mulled cider :)
Mix it up and make it your own! You can reduce sugar to 25 g and add a cup of grated cheddar and some chives. Or grate the peel off one lemon into the sugar and add half a cup of dried or ¾ cup of fresh fruit.