If you’ve never had cream scones, you’re in for a treat. They have the most amazing texture; they’re super soft (unlike the hard, crumbly scones found in so many coffee shops) with a nice crunch on top from a dusting of granulated sugar before they pop in the oven.
This is a one bowl recipe that’s really satisfying (and fast!) to make. They’re only in the oven for about 10-12 minutes and they take five, maybe ten minutes to make if it’s your first time. Whisk together the dry ingredients, cut in the butter, stir in the cream, and you’re off to the races!
The vanilla bean here is the shining star. Just look at those speckles! I wish y’all could smell your screen right now because my whole house smelled like a Parisian bakery while these were in the oven.
My favorite part about this recipe is rolling out the dough and cutting out the scones. I love an excuse to use my rolling pin. It always makes me feel like a real baker! I hope you love baking these beauties as much as I do.
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1 vanilla bean
1/3 cup unsalted butter, cold
1 1/4 cup +2 Tbsp whipping cream, divided
2 Tbsp granulated sugar
- Preheat oven to 375 degrees F.
- Whisk together flour, sugar, baking powder, salt, and seeds from one vanilla bean. Cut in cold butter with a pastry blend or fork until crumbly. Add 1 1/4 cups whipping cream to batter and stir until combined.
- Turn dough onto a floured surface. Knead about five times to get a smooth dough. Roll dough out in a circle, about half an inch in thickness. Cut into eight triangles. Brush scones with a remaining whipping cream and sprinkle with remaining granulated sugar.
- Bake on a lightly greased baking sheet for about 10-14 minutes or until slightly golden but still soft. Serve warm.