Cream Scones Recipe

Chef Terry John Zila shares his cream scones recipe and talks about Hepcat, his new coffee shop that will open on Monday, Feb 7 in in downtown St. Paul in the Osborn370 Building on Wabasha St. North.

Cream Scones
Makes 12 scones


3 cups sifted, all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoons salt
⅓ cup granulated sugar
12 tablespoons unsalted butter, chilled and cut into small pieces
1 large egg, beaten
¾ cup heavy cream

3/4 cup dried or fresh blueberries, (frozen until hard) and 1 tablespoon finely grated lemon zest


3/4 cup dried cranberries and 1 tablespoon finely grated or orange zest

2 tablespoons unsalted butter, melted
¼ cup granulated sugar blended with 1 tablespoon finely grated orange or lemon zest
(depending on which variation you use)

  1. Preheat oven to 425°F and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  3. Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in fruit and citrus zest.
  4. Combine the cream and the egg and add to the dry ingredients. Mix JUST until the dry ingredients are moistened.
  5. Turn the dough onto a lightly floured board and kneed for 1 minute
  6. Form the dough into a ball and cut in half. Roll each piece of dough into a 7 inch circle. Brush each round with melted butter and sprinkle with sugar zest mixture.
  7. Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones aregolden brown.
Print Friendly, PDF & Email