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Whipping Cream Scones

Whipping Cream Scones- Big Green House #scones #whippingcream

Whipping Cream Scones! Soft as air scones made with whipping cream and zero butter. The coarse sugar topping gives them a crunchy and sweet finish.

Whipping Cream Scones- Big Green House #scones #whippingcream

Start your day right- have a scone.

Simple Ingredeints Needed:

  • Flour + Salt+ Baking powder
  • Vanilla
  • Sugar
  • Whipping cream

Make your scones: First, mix together your dry ingredients. You can do this with a whisk or a wooden spoon. Then, add in vanilla.

Gradually, add the whipping cream. Mix just until a dough forms. You don’t want to the dough too sticky, that’s why we’re adding the cream in gradually. 👍 If the dough comes together before you add in all of the cream, that’s OK.

Once the dough is formed, divide it in half. On a well floured surface, shape each piece of dough into a circle. They should be about 5 inches in size.

Place the circles on a prepared baking sheet, then, brush the tops with just a bit of whipping cream. Then, sprinkle tops with coarse sugar. Cut the circles into wedges. A sharp knife or a pizza cutter will work great for this. Pull the wedges apart, just a bit. They need a little space to make sure they bake evenly..inside and out.

Next, freeze it! Place the baking sheets in the freezer for 15 minutes. This will help the scones rise.

When ready, bake them in a preheated oven.

A few notes:

  • If desired, you can use a dairy free whipping cream for these.
  • Coarse Sugar: It is often times referred to as sanding sugar, raw sugar or turbinado sugar. See the recipe card for the brand I like.
  • Serve these with homemade jam…they go delicious together!
Whipping Cream Scones- Big Green House #scones #whippingcream

More Scones to Check Out:

linking up and weekend potluck

Yield: 12 scones

Whipping Cream Scones

Whipping Cream Scones- Big Green House #scones #whippingcream

Whipping Cream Scones! Soft as air scones made with whipping cream and zero butter. The coarse sugar topping gives them a crunchy and sweet finish.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 3 cups flour
  • dash of salt
  • 1/3 cup sugar
  • 1 TBSP baking powder
  • 1 1/2 cup whipping cream, plus, additional for topping
  • 1 tsp vanilla
  • coarse sugar, for topping

Instructions

  1. In a mixing bowl, mix together flour, salt, baking powder and sugar. Gradually, add in whipping cream and vanilla until dough forms and there is no longer any dry dough remaining. Be sure not to over mix.
  2. On a well floured surface, divide dough into two separate pieces. Form each pieces into approx a 5 inch circles. Brush tops with whipping cream and sprinkle with coarse sugar.
  3. Line a flat rimmed baking sheet with parchment paper or silicone mats.
  4. Place circles to prepared baking sheet. Cut each circle into 6 wedges. Pull the wedges slightly apart. Place baking sheet in freezer for 15 minutes. This is to help the scones rise .
  5. Preheat oven to 425 degrees, then, bake chilled scones for 15 minutes or until lightly browned.
  6. Serve with butter or your favorite jam.

Notes

  • adapted from king arthur flour

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 192mgCarbohydrates: 30gFiber: 1gSugar: 6gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Miz Helen

Tuesday 10th of March 2020

We love scones and your whipping cream scones look delicious, we will love them! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us soon! Miz Helen

Erin

Thursday 12th of March 2020

Thanks for the party Miz Helen!

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