Cream Scones Of Doom

Cream Scones of Doom

Makes: 8 wedge scones (or 16 mini-scone wedges)
Takes: 20 – 25 minutes


  • 2 cups (10 oz) all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp cold unsalted butter (cut into small pieces)
  • 1 cup heavy cream
  • optional: 1/2 cup currants
    or 1/2 cup chopped dried cranberries
    or 1/2 cup chopped crystallized ginger


  1. Put oven rack to middle position. Pre-heat oven to 425deg F.
  2. Put flour, sugar, baking powder, and salt in a large bowl and mix.
  3. Cut in the butter.
    By hand: use a pastry cutter or whatever you do you masochist you
    By machine: use a food processor for zip and an extra thing to clean
  4. If using optional add-ins (currants, etc.), add them now and mix.
  5. Stir in heavy cream until dough begins to form.
  6. Dump dough and all dry flour bits to countertop (or whatever) and knead briefly until it comes together in a rough, slightly sticky ball (5 – 10 seconds?). Don’t over-knead.
  7. Pat dough into 3/4″ thick circle and cut into 8 wedges. (For mini-scones, split into two 3/4″ thick circles, cut each into 8 wedges.)
  8. Transfer wedges to ungreased baking sheet.  Optional: brush tops of scones with dregs of the cream, sprinkle with raw sugar.
  9. Bake until scone tops are light brown, 12 – 15 minutes.
  10. Cool on wire rack at least 10 minutes. Or they’ll seem underdone. Be chill.  Make some tea and get out the jam and butter and clotted cream while you wait.


A billion years ago, I found myself in a stranger’s kitchen being fed freshly baked scones. I can’t remember who it was, but the scones were amazing.  This recipe, from Cooks Illustrated (Holiday Baking 2010) is the closest I’ve gotten and they are amazing.

OBVIOUSLY, this is not a straight transcription.  But I’ve made this recipe a lot in the last 6 years or so I have it basically memorized.