If you're searching for the best scones recipe around, add this Cream Scones recipe to your list of contenders.
It's simple to make – no rubbing in butter required – and the texture is deliciously light and fluffy.
This is my new go-to scones recipe!
A scone recipe with cream
In my search for the best scone recipe, I've tried them all.
Traditional scones. Scones with egg. Scones without egg. Lemonade scones.
But I've only just discovered cream scones.
Tucked away in a "Mums" recipe book, I found this scones recipe which uses cream instead of butter.
This old recipe book seems to have been a favourite of Nana Ling's. It's filled with crosses next to certain recipes and it's well-word pages are a little spattered.
The recipe book is likely from around the early 1940s. I found a notice in a regional newspaper dated November 1941 which invites readers to send in a coupon from the paper along with "4d in stamps" to receive a copy of "Mums big recipe book."
The notice says the book is "splendid value" and contains "hundreds of tested recipes and suggestions for dishes."
I can practically feel Nana Ling's excitement in receiving this book in the post within its pages today.
I'm still quite thrilled when something (other than bills) arrives in the mail for me today. It would have been a real treat back in the early 1940s, a time when the world was nowhere near as "connected" as it is today.
And this simple little recipe for Cream Scones, in a book intended for "housewives who desire to be right up to date in the kitchen," still has all the right ingredients to satisfy those who want to enjoy this timeless treat in 2020.
Tips for making Cream Scones
The step-by-step instructions for making these scones can be found in the recipe card at the bottom of this post.
However, here are a few things I really want to emphasise:
- Remember to sift the flour (and you sift it after measuring it out)
- Don't pour all of the wet ingredients into the dry mixture, you need to retain a couple of tablespoons for brushing the tops
- The mixture should hold together well but still be a little sticky so if it seems too dry add a little of the extra wet ingredients you've retained
- Mix gently with a butter knife
- Knead very, very gently and only for about 10 seconds
- Flour your scone cutter (by moving it around on the your work bench that has been dusted with flour) before using it to cut the scones.
- Place the scones close together, but not quite touching, on a greased tray.
- Whip your cream, get the jam ready and start boiling the kettle for your tea while they're baking.
Once your scones are ready, wrap in a tea towel and enjoy them while they're still warm.
Nana Ling's Cream Scones recipe
Keep scrolling to the recipe card at the end of this post for the tested and tweaked version.
Other scone recipes
I'm testing my way through an assortment of old scones recipes.
Some other lovely scone recipes I've tested include my Lemonade Scones recipe, Pumpkin Scones recipe, Date Scones and Buttermilk Scones recipe.
Cream Scones
Ingredients
- 2 cups plain flour (250 grams)
- 2 teaspoons baking powder
- 3 tablespoons caster sugar
- 1 medium egg
- ½ cup thickened cream (heavy cream) (125 ml)
- ½ cup milk (125ml)
Instructions
- Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
- Sift flour, baking powder and sugar into a bowl.
- Whisk egg, cream and milk together.
- Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
- Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
- Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
- Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
- Use a 5cm (in diameter) round cutter to cut out 12 scones.
- Place the scones, not quite touching, on a greased tray.
- Brush the tops with the remaining wet mixture.
- Bake for 18-20 minutes or until a light golden colour.
- Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
- Enjoy with cream and jam.
Sharmaine
Absolutely divine. so easy to make. definitely a winner. Will be a go yo recipe.
from South Afriça
marion
I wonder if there is a typo in this recipe because the dough, although keeping about 1/4 cup of the liquid ingredients on the side, was a very humid mess. I had to add almost another cup of flour so it could hold itself enough and i barely knead it, shaped little balls with floured hands the best i could. I know different flours give different results but there is something wrong in my attempt. Taste was delicious though, served with sour cream and handmade plum compote
Libby Hakim
Hi Marion. I'm not sure what's happened here - I've made this recipe many times and as recent as this morning (to remember the Queen) and it worked fine. Did you use the 2 cups of plain flour? Scone mixture is always a sticky dough, but it sounds like something has indeed gone wrong! At least they were still edible 🙂 Let me know if you figure it out - happy cooking 🙂 x
Libby Hakim
just another thought - this is measured in Australian cups which are larger than US cups. I might add clarification and a measurement in grams to the recipe to assist.
Queenie
Hi Libby, thanks so much for sharing this recipe, I have always put butter in my scones so I found I grated in approx 80g into this recipe and they turned out perfect. Everyone I gave them to loved them, they were light, fluffy, soft and delicious. I’ll definitely add this to my favourites recipe book.
Libby Hakim
Lovely! I'll have to try with the butter, too. Thanks so much for leaving a review and rating. Happy cooking 🙂
Tobie Pate
Libby,
Here we are 2021, and your recipe continues to be discovered and appreciated.
When my granddaughters, ages 8 & 9 spend the night, we make and LOVE your scones. We’re having fun with tying new flavors.
They are simple, quick and delicious.
Thank you so much!
Gramma Tobie
Libby
Hi Gramma Tobie. Thank you so much for your lovely message and I'm so happy to hear that you enjoy making these scones with your granddaughters 💕 My Nana Ling put so much effort into her recipe collection and it makes me so happy to keep her collection alive and hear from people who are enjoying the recipes. Libby x
Jean Isiminger
I have a sensitive stomach. Almost everything I eat bothers it. I made this recipe but with bread flour yesterday. I believe I died and went to Heaven! So many mornings, I'm good until I eat. Not with your scones. I told my sister that my last words would be reciting your recipe!
Libby
Gosh! I think this may be the most positive recipe feedback I've received to date 🙂 So, so pleased you loved the recipe and that it was kind to your stomach. I hope you continue to enjoy Nana Ling's cream scones recipe, Jean. Libby x
Penny Wolf
I have no doubt that these will rate a 5 star! My Mother made a recipe called Feather Muffins. The recipes are strikingly similar, the only change is 3/4 cup of milk and 3 T of shortening. We then drop the batter into muffin tins.
They crumble at the drop of a hat but are they to die for! I can't wait to try your recipe too.
Libby
Hi Penny. Feather Muffins - love it, I've never heard of those but they sound absolutely wonderful. Thanks for your lovely comment. Libby x