Classic Cream Scones make for a wonderful breakfast or brunch treat! Simple to make, cream scones are always a favorite.
Today, I’m making my favorite classic cream scones in preparation for the weekend. I’ve gotten a little into the whole Royal Wedding and think these scones will be just the thing to have as we watch! 🙂
There’s just no two ways about it, classic cream scones are a favorite! But, top them with a vanilla bean glaze and you better believe they are out of this world delicious!
For years, I’d reserve my scone eating to times when we visited a favorite coffee shop when we were shopping in Atlanta. Then, as my life changed and I made my way into Atlanta less and less frequently, I began making them more at home.
I’m not certain if it is a good thing or not that I finally figured out how to make my scones to where I preferred them over any that I’d ever had at those coffee shops I’d visited.
But hey, no one in my house is complaining one bit! Thankfully, they couldn’t much simpler to whip together and are ready for serving in about 30 minutes.
They are perfect for serving at a brunch, morning shower, tea, or for whatever the reason. I also like to make them and keep them under a cake dome on my cake plate to make my hectic, rushed mornings feel less so.
Here’s my Classic Cream Scones recipe. I think you’ll love them as much as we do!
Classic Cream Scones Recipe
Cream Scone Recipe:
- 2 cups all-purpose flour
- 1/2 cup sugar + more for topping
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold butter + more for topping
- 3/4 - 1 cup heavy cream
- 1 teaspoon vanilla extract
Vanilla Bean Glaze:
- 1 cup confectioner's sugar
- 1-2 tablespoons heavy cream
- 2 teaspoons vanilla bean paste
- Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together. Add vanilla extract.
- Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough. Sprinkle with additional sugar for topping.
- Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.
Vanilla Bean Glaze:
- Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone while it is still warm.