These easy cream scones make a great breakfast idea. Since these scones are made with heavy cream they are so much quicker than typical scones. This classic cream scone recipe may not be authentic, but they certainly are delicious.
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Since marching band and the fall baseball season have finally wrapped up, I’m hoping things slow down here a little so that I can work with the boys on learning how to cook a few simple dishes. These easy cream scones will be perfect for my 9 year old to make all by himself.
I think younger kids would be able to make these with a little supervision, especially using the oven. You just stir a few ingredients together and drop them onto a baking pan before placing them in the oven. You don’t have to go to the trouble of cutting the butter into the flour or patting them out and cutting them into triangles.
These classic cream scones are basically a blank slate so you can customize them to your liking. I’ve even given you plenty of add-ins to try but you could certainly mix in whatever you like. They are also great plain, but I do like to dress them up with a few sprinkles. After all, sprinkles make everything more festive.
They are also freezer-friendly (You know how I love my freezer food!) so you can cook up a batch (or just one) at a moment’s notice. I like to keep a stash of these in my freezer for school mornings when I don’t have anything prepared for breakfast. You can bake them from frozen, so they can cook while I scramble a few eggs for some protein.
I haven’t (yet) made them with any whole wheat flour but I hope to do so soon. I’ll update the post with how it goes. While they aren’t fancy, they are definitely loved at my house. I made a batch of these on Sunday morning for my family and two of my boys devoured 9 between them! Please pray for my grocery budget!
These easy cream scones make a quick breakfast but are also perfect to serve for a fancy brunch.
- 2 2/3 cup flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups heavy whipping cream (1 pint)
- 2 Tablespoons coarse sugar, optional
- 2 Tablespoons sprinkles, optional
- 1 recipe glaze, optional (see below)
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Combine flour, sugar, baking powder, and salt in a bowl. Stir in cream. Stir in any additional flavor add-ins you would like. (See below.)
Drop spoonfuls onto a greased or parchment-lined baking sheet. You should get about 18.
Top with coarse sugar and/or sprinkles if not glazing the scones. (If you are using the glaze, wait to add the sprinkles when you are done baking the scones.)
Bake at 400 degrees for approximately 12 minutes.
Stir glaze ingredients together if using. Drizzle over scones. Top with sprinkles.
You can substitute any flavor of extract for the vanilla. Both almond extract and orange extract are a hit at my house.
To add variety to your easy cream scones you can add in any of the following:
- chocolate chips
- grated apples and cinnamon chips
- orange zest, add orange extract to the glaze
- blueberries and lemon zest
- chopped strawberries
- coconut and lime zest, and lime extract to the glaze
- or whatever combination you can dream up
To freeze scones:
Drop on baking sheet lined with parchment paper. Place in the freezer just until frozen. Once frozen, remove from baking sheet and place is a zippered freezer bag. To cook from frozen, just add a couple minutes to the baking time.
Let me know if you give these a try. They may not be completely authentic, but who really cares if they taste good! Let me know what flavors you would add to make these scones special.
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