Can’t find time for high tea? Well, here’s a solution! These amazing Cream Scones make an awesome addition to any tea table. With some jam and cream (honey for me!), coffee and tea to boot, you have an amazing afternoon to go!

When we think of Scones, we are expecting something rich, luxurious and crumbly. These Cream Scones will be sure not to fall short of these expectations and will definitely make the mouth of your guests water! Furthermore, these delightful Cream Scones retain its buttery and creamy taste so well despite the days. Because of that retention of flavours, it is a breakfast that can be sure to last the week (if you allow it to)!

My favourite part about these Cream Scones will definitely be how I have the freedom to add the spread I would like. Be it that sweet Manuka honey or a punch of that fruity jam, you choose how you would like to start your day! In addition, it makes a great snack for tea break too, one that friends of all ages will certainly enjoy!

While there are concerns regarding the putting together for the batter, I would like to assure you that it is easy! The only challenging part for me was, in all seriousness, the waiting for it to be fully baked through!

Do make sure to find an empty surface on the counter for mild kneading of the batter. I refrigerated the batter for 10 minutes and with flour to ensure it is not sticky to work with. Therefore, if you do the same, I am sure the cutting and shaping will not take longer than 5!

Without further ado, the recipe!

Cream Scones Recipe
by Javier Tan September-15-2019

These amazing Cream Scones make an awesome addition to any tea table. With some jam and cream (honey for me!), coffee and tea to boot, you have an amazing afternoon to go!


For Batter:

  • 2 Cups or 240g All Purpose / Plain Flour
  • 1/4 Cup or 50g of Granulated White Sugar
  • 2 Teaspoons or 8g of Baking Powder
  • 1/4 Teaspoon or 1.4g of Table Salt
  • 1/3 Cup or 85g Unsalted Butter, Chopped into Cubes
  • 2/3 Cup or 150g Heavy Whipping Cream (35% Fat), Cold
  • 1 Tablespoon or 17g of Full Cream Milk, Cold
  • 1 Teaspoon or 5ml of Vanilla Extract (double for Vanilla Essence)

For Brushing:

  • 2 Tablespoons or 30g Heavy Whipping Cream
  1. Firstly,whisk together the dry ingredients which consist of all-purpose flour, baking powder, white sugar and salt.
  2. In a separate large bowl, mix together the heavy whipping cream, milk and vanilla extract.
  3. Using a pastry blender, food processor or two forks, cut the unsalted butter into the batter until coarse crumbs are formed. (Please feel free to ask me if you would like a short video to show this).
  4. Then, pour in the wet mixture containing the heavy whipping cream, milk and vanilla extract. Mix well using your hand until a single ball of batter is formed.
  5. Next, transfer the batter into the refrigerator for 10 minutes. In the meantime, preheat your oven to 180 degrees C or 350F.
  6. Then, flour the surface and transfer your batter. After that, knead the batter to ensure it is well mixed.
  7. Either use your free-hands or with a rolling pin, form a circle of batter of approx 7.5 inches or 19cm. (Adjust accordingly depending on how you would like your scones).
  8. After that, slice into 6 or 8 triangular pieces. Then, brush off the excess flour and transfer to your baking tray lined with parchment paper.
  9. Next, brush the top and sides of the scones with heavy whipping cream.
  10. Bake for about 19-24 minutes or until it is nicely golden brown.
  11. Finally, let it cool for about 10 minutes before serving and enjoying!
  • Prep time: 3
  • Cook time: 2
  • Total time: 0
  • Yield: 6-8 Luxurious Cream Scones


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to 6 days. Optimally, eat it within 4 days!
  3. You can use your large cookie cutters to generate interesting shapes too, though it might not hold after baking. I made heart-shaped scones once!

– Bakeomaniac, Javier Tan