Easy Cream Scones

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When I have cream in my fridge that’s starting to go south, I turn them into a batch of scones. Dairy products are among the most often tossed of the food we buy that goes to waste – and most of it makes a pretty fine scone. Milk, yogurt, sour cream, buttermilk – they’re all great for baking, and often interchangeable. But I love these super simple scones made with heavy cream – there’s no butter, which makes them easy to stir, pat and bake – but you’ll never miss it.

This basic scone recipe also makes a great blank canvas – try adding fresh, frozen or dried fruit, chopped chocolate, or grated orange or lemon zest.

Cream Scones

This recipe is easily halved if you only have a cup of cream, or only want a small batch of scones.

3 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 cups heavy (whipping) cream
extra cream or milk, for brushing (optional)

Preheat the oven to 400F.

In a medium bowl, stir together the flour, sugar, baking powder and salt. If you like, add a handful of grated sharp cheese, some fresh or frozen berries, chocolate chunks or other additions. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat into a circle about an inch thick.

Cut into 8 wedges (or cut into rounds or squares) and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Serve warm. Makes about 8 scones.

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