Scones are like a cross between an eggless cake and a pie crust. They are more like a cake with a biscuit like outer layer and a soft centre. They are mildly sweet and can be savoury too.
Scones, extremely popular in Scotland and Ireland, are usually eaten during breakfast with some jam and clotted cream. However, they are a popular choice at tea time too. They are served while they are still warm but you can store them and reheat just before serving.
These cream scones are made with flour, unrefined sugar and cream. Cream makes the scones very light and delicious. There’s no need to add butter in here.
As I make them quite often for kids, I take care of the ingredients I use. I prefer wholemeal flour over plain flour and add unrefined cane sugar and honey for the sweetness.
Let’s see how to make these cream scones.
How to make Cream scones
Preparation time: 10 minutes + 1 hour – 2 hours resting time
Baking time: 20-22 minutes
Baking equipment used: baking tray(s), baking tin/ovenproof dish
Makes 10-20 pieces depending on the size
- 300 grams or 2 cups plain flour
- 75 grams or ½ cup raisins
- 3-4 tablespoons unrefined cane sugar
- a pinch of salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda or soda bicarb
- lemon zest of 2 big lemons approx 2 teaspoon
- 1 tablespoon honey or maple syrup
- 300 ml double cream or heavy cream
- 3-4 tablespoon milk
- Take flour, raisins, salt, baking powder, baking soda and lemon zest in a big mixing bowl.
- Whisk everything together.
- Make a well in the centre and pour honey and cream.
- Gradually stir everything together using a spatula or spoon.
- Add a tablespoon milk at a time to gather all dry ingredients together. Quantity of the milk will depend on the type of flour used.
- Gather everything together using your hand. Gently mix everything to make a soft dough. DO NOT knead much.
- Line a cake pan or a baking dish with cling film.
- Take out the dough on the baking dish/tin and gently press with your hands to cover the whole area. Make sure you cover all spaces.
- Cover the dough with cling film and let it rest in the fridge for 1-2 hours. I leave mine for 2 hours.
- Preheat the oven to 200 C/180 C fan-assisted/400 F/gas 6.
- Take out the scones by lifting the cling film. Cut it into desired shape using a sharp knife. If you have rest the dough in a cake tin then cut wedges out of it. If you have used a baking dish (rectangular or sqaure) then you can cut similar shape out of it.
- Place the scones on the baking tray, 2 inches apart.
- Bake them for 18-20 minutes or until they are lightly browned.
- Place a clean kitchen towel on the wire rack. Take out the baked scones and transfer them on the towel. Loosely wrap the kitchen towel around them to keep them warm until served. Alternatively, you can cool them down and store in an airtight container. Warm them again for 3-4 minutes while serving.
You can use plain flour too or half plain flour and half wholemeal. However they taste great with wholemeal flour too.
You can cut them into circles too but be careful not to work too much with rest of the dough that is left after cutting the circles. Gather them with light hands and reshape.
You van serve them with any jam and some more cream.
Here, I have melted some milk chocolate and drizzled over them. You can use dark chocolate too.
See how they look when cut into wedges :
Stepwise pictures to make cream scones :
These cream scones make a great option for kids’ lunch boxes. You can also pack them for picnic. Kids enjoy munching on them. What else do you want in a healthy bake?
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See you shortly with another bake.
Have a look at previous post of Basics of baking cookies which has all the troubleshooting and lots of recipes of various cookies.