Cream Tea Scones

Cream Tea Scones
Cream Tea Scones

A scone is like a sweetened biscuit, traditionally served at tea.  A cream tea is a tea time where there is cream to be put on the scone, usually clotted cream or Devonshire cream.

You can find Double Devon cream in a fancy grocery store by the fancy cheeses or in the refrigerated section.  It tastes like a combination of cream cheese and butter.

Cream tea scones are just plain scones that are meant to be topped with jam and cream.

I was looking for a recipe to use as a good base for flavored scones, so I tested 2 different recipes.  One had egg and not much baking powder, the other had more baking powder and no egg.

I choose the egg-free version because I liked how high and fat it got, though my British grandmother informed me that the other was more traditional.  Oh well, I like what I like!

Cream Tea Scones


2 ½ cups all- purpose flour
1 Tablespoon baking powder
½ teaspoon salt
8 Tablespoons unsalted butter, chilled, cut into small pieces
1/3 cup sugar, divided
2/3 cup milk


1.  Heat oven to 425°.  Combine flour, baking powder and salt in a food processor.  Add butter and pulse until mixture looks like fine crumbs (or you could mix with a fork in a bowl until fine crumbs form).

2.  Reserve 1 Tablespoon of the sugar. Place flour mixture in a bowl and stir in remaining sugar.  Add milk and stir until dough forms (you can add more milk 1 Tablespoon at a time if the dough will not come together).

3. Place dough on a well-floured surface.  Pat or roll into a 6” circle or square.  Cut into 8 wedges.

4.  Place wedges on an ungreased baking sheet 2 inches apart.  Sprinkle with reserved Tablespoon of sugar.

5.  Bake 10-12 minutes or until golden.  Allow to cool before serving.

Makes 8 scones

Combine flour, baking powder, and salt
Add chilled butter
Pulse until resembles very fine crumbs
Place in bowl; add sugar
Put dough on well-floured surface
Roll or pat to 6 inch circle or square
Cut into 8 wedges
Place on ungreased baking sheet, sprinkle with sugar

Adapted from

Cream Tea Scones


  1. Hi Tricia--thanks for reaching out to me via facebook :) I'm your latest follower. Your recipes look wonderful. We lived in England and I became addicted to high teas! This recipe looks yummy--

    1. Thanks Diana! So happy to share my recipes with you! I agree, high teas are addicting!

      Thanks for stopping by and commenting! :)

      Trisha @ Home Sweet Homemade


Sign Up and Never Miss a Homemade Recipe!

Enter your email address:

Delivered by FeedBurner