Best Cream Scones


  • ¼ c granulated sugar
  • 2 t baking powder
  • ½ t baking soda
  • ½ t kosher salt
  • 3 c all-purpose flour
  • 1 stick unsalted butter
  • 1 large egg
  • 1 ¼ c heavy cream
  • Raw sugar


Preheat oven to 375 degrees F.   Whisk granulated sugar, baking powder, baking soda, salt, and 3 c flour in a large bowl to combine. Add butter and toss to coat. Using your fingers or a pastry blender, work butter into flour only until pea-sized pieces remain. Make a well in the center; add egg and 1 ¼ c cream and mix with a fork, incorporating dry ingredients a little at a time, until shaggy dough forms. (Don’t overwork). Lightly knead dough in a bowl until it just comes together. Turn out onto a lightly floured surface and pat into a 1”-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush dough with cream and sprinkle with sugar. Bake Scones until golden brown, 25-35 minutes. 

Optional variations: 

  1. Lemon rosemary: add 2 t lemon zest

        2 t finely chopped rosemary

  1. Mixed Berry: add 1 c fresh or frozen berries cut up if in larger pieces

Willis Graves Bed and Breakfast