Easy Cream Tea Scones Recipe

These are the kind you whip up when you need a little comfort and a damn good cuppa. They’re easy, they’re creamy, and they’re perfectly imperfect, just like me (and probably you!). I promise, even if you think you can’t bake, you can NAIL these.

My husband, bless his heart, is not a “sweets” person. But these? He hoovers them. I swear, the first time I made them, I turned around to grab the jam and half the batch was GONE. Now, it’s a running joke. I have to hide a couple in the back of the fridge just so I can get one! The kids love them, too – especially with a smear of clotted cream and a big dollop of jam. It’s our go-to Sunday afternoon treat.

Why You’ll Love This Easy Cream Tea Scones Recipe

• Seriously, they’re EASY. Like, mix-it-with-a-fork-easy.
• Only a handful of ingredients. I bet you have most of them already!
• They taste like heaven with clotted cream and jam (duh!), but they’re also amazing just on their own.
• They make you feel fancy, even when you’re wearing your pajamas (which, let’s be honest, is most of the time).
• They’re a guaranteed mood-booster. Seriously, try it.

How to Make It

Okay, so first things first, preheat that oven! You want it HOT – like, 425°F (220°C) hot. While it’s heating up, grab a big bowl (the messier, the better, right?) and throw in your flour, sugar, baking powder, and salt. Give it a good whisk with a fork – just to make sure everything’s playing nicely together.

Now for the good stuff: the cream! Pour that heavy cream into the dry ingredients and gently mix it all together with a fork. Don’t overmix! You want it to be a little shaggy – like a cute, fluffy monster. If it’s too dry, add a splash more cream, a tablespoon at a time. We don’t want dry scones, nobody likes a dry scone.

Dump that dough onto a lightly floured surface (and by “lightly,” I mean just enough to stop it sticking – I always go overboard!). Pat it down until it’s about an inch thick. Now, grab a cookie cutter (or a glass, if you’re like me and can never find the cutters) and cut out your scones.

Place them on a baking sheet lined with parchment paper (because nobody wants to scrub burnt scones off a baking sheet), brush the tops with a little extra cream (for that golden-brown goodness), and pop them in the oven. Bake for 12-15 minutes, or until they’re golden brown and gorgeous.

Let them cool slightly before you attack them with clotted cream and jam. Or don’t cool them at all – I won’t judge!

Ingredient Notes

• Flour: All-purpose is your friend here. Don’t get fancy. Unless you WANT to, I guess.
• Sugar: Granulated sugar works just fine. I’ve used caster sugar too, but honestly, I can’t really tell the difference.
• Baking Powder: Don’t skip this! It’s what makes them rise and be all fluffy and wonderful. Old baking powder is a scone-killer. Just sayin’.
• Salt: Just a pinch to balance the sweetness. Don’t go overboard, unless you’re into salty scones (which, tbh, I’m not).
• Heavy Cream: This is what makes them “cream” tea scones. You can’t really substitute this. Full fat, baby!
• Butter: I use salted butter. Sue me.

Recipe Steps:

1. Preheat oven to 425°F (220°C).
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Pour in heavy cream and mix gently with a fork until just combined.
4. Turn dough out onto a lightly floured surface and pat to 1-inch thickness.
5. Cut out scones with a cookie cutter or glass.
6. Place on a parchment-lined baking sheet.
7. Brush tops with cream.
8. Bake for 12-15 minutes, until golden brown.
9. Let cool slightly and serve.

What to Serve It With

Clotted cream and jam, duh! But also, a good cup of tea is essential. Earl Grey, English Breakfast, whatever floats your boat. If you’re feeling fancy, a glass of bubbly never hurts. Honestly, I’ve even had one with a beer before. No judgement.

Tips & Mistakes

• Don’t overmix the dough! This is the biggest scone-making sin. Overmixing leads to tough scones, and nobody wants that.
• Make sure your baking powder is fresh. Old baking powder = flat scones = sad face.
• Don’t be afraid to experiment with flavors! Add some lemon zest, dried fruit, or even chocolate chips (because why not?).
• If you don’t have clotted cream, whipped cream is a perfectly acceptable substitute. But if you CAN get your hands on clotted cream, DO IT.
• If you’re feeling REAL lazy, just use a biscuit cutter instead of a cookie cutter. They’ll still taste amazing.

Storage Tips

Okay, so if you actually have any scones left over (which is a miracle in my house), store them in an airtight container at room temperature. They’re best eaten within a day or two, but let’s be real, they’ll probably be gone before then. You CAN eat them cold – they’re still pretty good – but warming them up in the microwave for a few seconds makes them even better. I’ve definitely eaten one, cold, standing in front of the fridge at 6am. Don’t judge.

Variations and Substitutions

• No heavy cream? Okay, look, heavy cream is the BEST, but if you’re in a pinch, you could try using half-and-half. Just don’t expect them to be quite as rich and creamy.
• Want to make them savory? Skip the sugar and add some cheddar cheese and chives. Trust me, it’s a game-changer.
• Feeling fancy? Add some lemon zest or dried cranberries.
• Ran out of butter? Okay, this is a stretch, but I’ve used coconut oil before. It gives them a slightly different flavor, but it works in a pinch.
• I tried to make a chocolate version once by adding cocoa powder. Let’s just say it was… not my finest moment. Stick to the classics.
  Easy Cream Tea Scones Recipe

  Frequently Asked Questions

Easy Cream Tea Scones Recipe

These easy cream tea scones are perfect for any afternoon gathering. They’re light, fluffy, and can be paired with jam and cream for the ultimate indulgent treat.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.5 teaspoon salt
• ▢ 1 tablespoon baking powder
• ▢ 2 tablespoon granulated sugar
• ▢ 0.5 cup unsalted butter cold and diced
• ▢ 0.75 cup heavy cream
• ▢ 1 large egg beaten, for glazing
• ▢ 1 tablespoon turbinado sugar for topping

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, salt, baking powder, and granulated sugar.
• Add the diced butter into the flour mixture, using your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
• Make a well in the center of the mixture and pour in the heavy cream. Stir gently with a spatula until the dough comes together.
• Turn the dough onto a floured surface and gently knead it a few times to bring it together. Shape it into a 3/4-inch-thick round.
• Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with turbinado sugar.
• Bake for 12-15 minutes or until golden brown. Allow to cool slightly before serving.

Notes

These scones are best enjoyed fresh from the oven with clotted cream and your favorite jam.