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Classic Cream Scones make for a wonderful breakfast or brunch treat! Simple to make, cream scones are always a favorite. 

Cream Scones Recipe with Vanilla Bean Glaze from addapinch.com

Today, I’m making my favorite classic cream scones in preparation for the weekend. I these scones will be just the thing to have this weekend for brunch!

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. 

How to Make Classic Cream Scones Recipe

For these classic scones, you’ll need a few ingredients that you most likely have easily available.

  • flour – I use all-purpose flour for this recipe.
  • sugar – I use granulated sugar or raw cane sugar, but you can also use your favorite baking sugar substitute, such as Splenda.
  • baking powder – the baking powder helps these scones to rise perfectly!
  • salt
  • butter – you’ll use cold butter in this recipe.
  • heavy cream – I prefer to use heavy cream in these scones.
  • vanilla extract

Vanilla Bean Glaze:

  • confectioner’s sugar
  • heavy cream
  • vanilla bean paste – if you do not have vanilla bean paste, you can substitute for vanilla extract of the same amount.

Step by Step Instructions

  • Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
  • Mix. 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 ¾ 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.
  • Prepare the dough. 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. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.
  • Make the 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.

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.

How Long Do These Last?

Store scones covered on the counter for up to 3 days or in the refrigerator for up to 5 days.

Can You Freeze Scones?

Yes! Scones freeze beautifully. Allow them to cool completely and then store in a individual freezer-safe containers for up to 3 months. To serve, allow to thaw completely and serve at room temperature or warm in the microwave or a 350º F oven for 5 minutes.

Other Favorite Easy Scone Recipes

Lemon Blueberry Scones

Cranberry Orange Scones

Citrus Scones

Here’s my Classic Cream Scones recipe. I think you’ll love them as much as we do!

5 from 3 votes

Classic Cream Scones Recipe

Breakfast 30 mins

Prep Time 10 mins
Cook Time 20 mins
Servings 8
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Classic Cream Scones make for a wonderful breakfast or brunch treat! Simple to make, cream scones are always a favorite.

Ingredients  

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 (or 1 stick) cold butter + more for topping
  • ¾ – 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

Instructions 

  • 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 ¾ 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.

Nutritional Information

Calories: 336kcal | Carbohydrates: 52g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 249mg | Potassium: 184mg | Sugar: 28g | Vitamin A: 380IU | Calcium: 73mg | Iron: 1.6mg

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Enjoy!
Robyn xo

Scones Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. i made these scones yesterday and they were very good; however, my glaze was much darker brown. How do you use two teaspoons of vanilla paste and still have such white glaze?

  2. Made these this weekend and they were amazing! I’ve never made scones before and they are so easy. Can’t wait to make some of the other scone recipes you have on here. Thanks for another wonderful recipe.

  3. I lost my favourite recipe & after trying several others, found this, tried it & it is the winner! East & very good – I added just a bit of fresh nutmeg also.

  4. I’ve never had scones for breakfast but it looks truly delicious!
    What if I don’t put sugar, is it okay? (I’m not a fan of it) As I think the vanilla glaze is also sweet enough for the scones.

  5. These are hands down the best scones I’ve ever made, and I’ve made lots of scones before. This recipe is definitely a keeper. Thanks for sharing this one.

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