Classic Cream Scones

2 ½ cups flour

½ cup + 2 tsp. sugar, divided

2 tsp. baking powder

½ tsp. salt

¼ cup chilled butter, cut into ¼” slices

1 cup + 1 T. heavy whipping cream, divided

1 large egg, lightly beaten

Directions:  Preheat oven to 425 degrees.  Spray a baking sheet with nonstick 

cooking spray.  In a large bowl, combine flour, ½ cup sugar, baking powder and salt.  

Using a pastry blender, cut in butter until mixture is crumbly.  Add 1 cup cream and 

egg, stirring with a fork just until dry ingredients are moistened.  Turn dough out 

onto a lightly floured surface.  Gently knead 1 to 3 times.  Place dough on prepared 

baking sheet and pat into ½” thick circle.  Using a knife, score dough into 10 

wedges.  Brush dough with remaining 1 T. cream, and sprinkle evenly with 

remaining 2 T. sugar.  Bake for 15-20 minutes or until golden brown.  Cut along 

scored lines into wedges.  Serve with jam, if desired.

Cardamom Scones:  Increase butter to ½ cup.  Add 1 tsp. ground cardamom and 1 

(3 oz.) package cream cheese.

Chocolate-Cherry Scones:  Substitute 1/3 cup firmly packed brown sugar for white 

sugar. Add ½ cup cocoa powder and ½ cup drained chopped maraschino cherries.  

Increase butter to ½ cup.

Chocolate Scones:  See above minus cherries.

Comment:  Fun to add a chocolate glaze drizzle over finished scones.  

Chocolate Glaze:

¼ cup chocolate chips

1 T. Butter

1 ½ T. heavy whipping cream

1 T. powdered sugar

Melt chocolate and butter and mix smooth.  Stir in cream and sugar.  Drizzle over 

scones.