Go Back
classic cream scones

Classic Cream Scones

These British-inspired Classic Cream Scones contain currents and are the perfect biscuit-like, slightly sweet treat.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Cooling Time 10 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 16 mini scones (8 regular)


  • mini scone pan or baking sheet


  • 2 cups unbleached all purpose flour (10 ounces)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp table salt
  • 5 tbsp butter (chilled and cut into 1/4-inch cubes)
  • 1/2 cup currants
  • 1 cup heavy cream

For the glaze (optional):

  • 1 tbsp heavy cream
  • 1 tbsp sugar


  • Adjust oven rack to middle position and preheat oven to 425 degrees F.
  • Put flour, sugar, baking powder, and salt into the bowl of a food processor, and pulse about 6 times to mix.
  • Scatter the pieces of butter over the dry mixture and pulse until the mixture resembles coarse cornmeal with a few slightly larger clumps of butter, about 12 pulses more.
  • Transfer the mixture to a large bowl and stir in the currants. Stir in the heavy cream with a rubber spatula for about 30 seconds until dough forms.
  • Transfer the dough to a lightly floured work surface and knead by hand just until the dough comes together into a sticky ball, about 5 to 10 seconds.

If making regular sized scones:

  • Flatten the dough into a disc and cut into 8 even wedges. Place the dough onto an ungreased baking sheet. It can be baked immediately or covered in plastic wrap and be refrigerated for up to 2 hours. Proceed to glaze step.

If using mini scone pan:

  • Spray with cooking spray containing flour (or grease with shortening and dust with flour per pan instructions). Press dough evenly into the wells of the pan.
    classic cream scones
  • To add glaze, brush the tops of the scones with heavy cream and sprinkle with sugar.
  • Bake until the scone tops are light brown, 12 to 15 minutes for regular sized scones, a bit less for mini scones. Cool on a wire rack for at least 10 minutes.
  • Serve scones warm or at room temperature.


Source: Adapted from the America's Test Kitchen Complete TV Show Cookbook
You're Gonna Bake It After All
Keyword breakfast