See more
Classic Cream Scones

Classic Cream Scones

These luscious scones received a 3, our Test Kitchens' top rating.

Southern Living FEBRUARY 2002

  • Yield: 1 dozen


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, cubed
  • 1/2 cup whipping cream
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 egg white
  • 1 teaspoon water
  • Sugar


Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly.

Whisk together cream, egg, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on baking sheets.

Whisk together egg white and 1 teaspoon water; brush mixture over tops of scones. Sprinkle scones with additional sugar.

Bake at 425° for 13 to 15 minutes or until lightly browned.


Go to Full Version of

Classic Cream Scones Recipe