Easy cream scone with rhubarb jam and whipped cream.

Easy Cream Scones

I have been making these scones for years. I love my Lodge cast iron wedge pan for baking scones (quick and less mess to clean) but you can fold and roll the dough on a lightly floured surface and use a round cutter (or any shape you’d like). Serve with your favorite jam or lemon curd and whipped cream.

Easy Cream Scones

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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 2 large eggs
  • 1/3 cup heavy cream plus more for brushing
  • coarse sugar for sprinkling

Instructions

  • Spray pan with oil and preheat oven to 400°F.
  • In a large mixing bowl, add flour, sugar, baking powder and salt. Combine with a whisk.
  • Cut butter into small cubes, add to dry ingredients and cut with a pastry cutter until blended well. You can also use your hands, if you prefer.
  • Make a well in the center of the dry ingredients.
  • In a measuring cup, lightly beat eggs and cream together and add to the well in the dry ingredients.
  • Mix ingredients together by hand. The dough will be crumbly and sticky. 
  • Press dough into pan wedges. Brush cream on top of dough with a pastry brush and sprinkle lightly with coarse sugar.
  • Bake in 400°F oven for 25 minutes (or until done).