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Cream scones and clotted cream on plate
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Cream Scones and Clotted Cream

These cream scones make a wonderful snack or breakfast treat. Serve with clotted cream and a pot of tea. 
Course Dessert
Cuisine American
Keyword Scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 -12
Calories 243kcal
Author Candi Elm


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter chilled unsalted
  • 2 large eggs
  • 1/2 cup heavy whipping cream

Clotted Cream (My Version)

  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon Almond extract or Vanilla Extract
  • 2 TB sifted Confectioners Sugar


  • Preheat over to 400 degrees. Mix the dry ingredients in a mixing bowl. With a pastry cutter work in the butter until the mixture is crumbly.
  • Add the eggs and cream slowly, until mixture is tender but not runny. Use the dough hook and continue to mix until everything comes together. Make two discs out of the dough and flatten out on cutting board. Cut into 4 or 8 equal pieces. Or put small pieces into the scone pan filling up each space. Bake for 13 - 15 minutes or until scones are light golden.
  • Clotted Cream - Put a metal mixing bowl in the freezer for 10 minutes to get cold. Use your hand mixer and place cream into the bowl and mix for about 3 minutes. Once it starts to thicken, add the sugar and the extract. Mix about 1 - 2 more minutes. Put in a pretty bowl with a teaspoon for your guests to use.


Serving: 1g | Calories: 243kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 179mg | Potassium: 137mg | Sugar: 4g | Vitamin A: 540IU | Calcium: 60mg | Iron: 1.4mg