A traditional cream scone recipe made with flour, butter, milk, and sugar. Serve with homemade fruit jam or preserves for breakfast, brunch, or afternoon tea.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Brunch
Cuisine: American
Keyword: cream scone recipe
Servings: 12
Author: Laura Warnke
Ingredients
3cupsself-rising flour*
1teaspoonsalt
2teaspoonssugar
6Tablespoonsbuttercut into 1/4" cubes
1cupmilk
Instructions
Preheat oven to 450 degrees. Arrange the oven rack so that is in the top third of your oven.
In a large mixing bowl, sift together the flour, salt, and sugar.
Cut in the butter with a pastry cutter until crumbled evenly.
Add milk a little at a time to make a soft dough.
Knead the dough lightly on a floured surface, then pat into a rectangle about 3/4 of an inch thick.
Cut into squares or wedges or use a biscuit cutter for circles.
Arrange the pieces on a lightly greased baking sheet or use a scone pan.
Brush each piece with milk to glaze.
Bake the scones for 12-15 minutes, or until nicely risen and golden brown.
Notes
*If you do not have self-rising flour, you may substitute the following: 3 cups all-purpose flour, 3-3/4 teaspoons baking powder, and 1/4 teaspoon salt. (Self-rising flour already has the leavening agents in it.)