Simple Cream Scones
By America's Test Kitchen KidsPublished on January 13, 2023
Time
40 minutes, plus cooling time
Yield
Makes 8 scones
What Kids Are Saying
“The scones were very delicious, moist, and flaky.” —Victoria, recipe tester, age 12
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder ½ teaspoon table salt 5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled1 cup (8 ounces) heavy cream
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
- Place flour, sugar, baking powder, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop food processor.
- Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about ten 1-second pulses. Remove lid and carefully remove processor blade (ask an adult for help).
- Transfer flour-butter mixture to large bowl. Add cream and use rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.
- Transfer mixture to clean counter and shape dough into 8 scones following photos, “Step-by-Step: How to Shape Scones,” below. Use bench scraper or spatula to transfer scones to parchment-lined baking sheet.
- Place baking sheet in oven. Bake until scones are light brown on top, 10 to 14 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let scones cool on baking sheet for 15 minutes.
- Transfer scones directly to cooling rack. Let cool for 30 minutes before serving.
Time
40 minutes, plus cooling timeYield
Makes 8 sconesWhat Kids Are Saying
“The scones were very delicious, moist, and flaky.” —Victoria, recipe tester, age 12Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon table salt
5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
1 cup (8 ounces) heavy cream
Test Kitchen Techniques
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon table salt
5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
1 cup (8 ounces) heavy cream
Test Kitchen Techniques
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon table salt
5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
1 cup (8 ounces) heavy cream
Test Kitchen Techniques
Why This Recipe Works
These rich, buttery scones are an easy baking project for beginner chefs. While many scones are mixed by hand, we do most of the mixing in this recipe with the help of a food processor. It makes quick work of blending the chilled butter into the dough, which is key for flaky scones. This recipe gives kids a chance to practice using a food processor—they use the “process” button in step 2, and the “pulse” button in step 3. In step 3, have kids keep track of how many one-second pulses it takes for the flour-butter mixture to resemble coarse crumbs. Is it more than, less than, or equal to 10 pulses?
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
- Place flour, sugar, baking powder, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop food processor.
- Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about ten 1-second pulses. Remove lid and carefully remove processor blade (ask an adult for help).
- Transfer flour-butter mixture to large bowl. Add cream and use rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.
- Transfer mixture to clean counter and shape dough into 8 scones following photos, “Step-by-Step: How to Shape Scones,” below. Use bench scraper or spatula to transfer scones to parchment-lined baking sheet.
- Place baking sheet in oven. Bake until scones are light brown on top, 10 to 14 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let scones cool on baking sheet for 15 minutes.
- Transfer scones directly to cooling rack. Let cool for 30 minutes before serving.
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