English Scones in 30 Minutes

English Scones in 30 Minutes

You can make these flaky yet moist scones even with no butter! The key is to use heavy cream. You just need to mix ingredients to make these authentic scones. You can make them in 30 minutes. They are still delicious when they are cold. They are not too sweet, so enjoy them for afternoon tea or snacks.


Cake flour
200 g
Heavy cream
100 ml
50 ml
Granulated sugar
2 tablespoons
Baking powder
1 tablespoon
a small amount


1. [Preparation] Sift the cake flour and baking powder together.
2. Add the granulated sugar to the sifted flour. (Also add a pinch of salt.)
3. Add the heavy cream.
4. Mix well until the flour becomes crumbly. Using your palms.
5. Add the milk in 2 batches.
6. Bring the dough together gently and squeeze into a single lump. Don't knead the dough.
7. Leave it to rest for 5 minutes. In the meantime, preheat the oven 170℃.
8. Roll the dough out to 2-3 cm thick with a rolling pin. If the dough is too sticky, dust it with flour.
9. Cut into shapes using a knife or cut out with a cookie cutter.
10. Bake in the oven for about 20 minutes at 170℃.
11. They are also delicious with some dried fruits, chocolate, etc.
12. Of course, you can make these scones using pancake mix! If you use pancake mix, you don't need baking powder. You don't need any sugar as pancake mix already has some sugar in it. But if you want to sweeten the dough, add to your taste.
13. The condition of the dough varies a little depending on the temperature or humidity. In summer, the dough gets too warm with the warmth of your hand, so it's better to chill the dough in the fridge before you roll it out.
14. If you want to make them crumbly, make the dough to have a coarse texture. Add the milk little by little to adjust the texture.
15. If you want to make beautifully layered scones, roll out the dough and fold in 2~3 times.
16. Adjust your oven accordingly. The scones will be light colored when you bake them at 170℃. They will be golden brown when you bake them at 180℃.

Story Behind this Recipe

I had some leftover heavy cream. When you make scones using butter, you normally chop the butter into small pieces using a scraper. But using heavy cream, you can make the mixture crumbly easily. You don't need to leave the dough to rest for a long time, either. So it's very easy! The heavy cream makes them flaky when they are freshly baked, and they don't get hard even when they are cold. They go really well with jam or clotted cream! If you use less sugar, you can make savory scones.