Cream Scones

Cream Scones
Recipe courtesy of Executive Chef, Andy Arndt


  • 4 1/2 cups flour
  • 2 cups sugar
  • 1/4 cup baking powder
  • 1 teaspoon salt
  • 1 pound cold butter, cut into cubes
  • 5 eggs
  • 14 ounces cream
  • 2 cups add-ins: chocolate chips, dried fruit, fresh fruit, nuts, etc.
  1. Combine dry ingredients.
  2. Cut in butter by hand until coarse crumb.
  3. Add mix-ins if using (For the recipe shown on TV, the chef used 1 cup chocolate chips and 1 cup dried cherries).
  4. Add vanilla and eggs.
  5. Slowly add cream until mixture comes together and is wet throughout  but not sticky.
  6. Press to 1 ½ inches thick and into strip triangles.
  7. Bake 400 until lightly browned, 12-15 minutes.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.