Scones | Cream Biscuit


Ever want a quick biscuit with minimal ingredients? How about one that works for breakfast, lunch, dinner, and even desert? If you’ve never had or made a scone (or a cream biscuit), here’s the recipe and directions! It’s an unbelievably versatile baked good. Personally, I prefer it warm, slathered in butter and covered with honey. But you can also prepare it with whipped cream and strawberries! Told you it was versatile…



  • 2 cups (240g) All Purpose Flour
  • 1 cup heavy whipping cream
  • 5 tbsp Unsalted Butter
  • 1 tbsp (12g) Baking Powder
  • 3/4 tbsp (8g) Kosher salt


  • Mixing bowl
  • Parchment Paper
  • Sheet pan
  • Brush
  • Whisk (optional)
  • Spatula (optional)
  • Knife


  1. Pour your flour into your mixing bowl.
  2. Line your sheet pan/cookie sheet with parchment paper.
  3. Preheat oven to 450 F / 230 C
  4. Add the salt and the baking powder to the flour and mix with the whisk (or your hands, whichever you prefer).
  5. Cut 4 tbsp of the butter into 1/2″ (1.5cm) squares.
  6. Add the butter to the dry ingredients and lightly mix. Smash every piece of butter between your fingers.
  7. Once the butter has been smashed, add the heavy whipping cream to the mix.
  8. Mix the ingredients with a spatula or your hands until it forms a nice dough like consistency. I suggest you use your hands!
  9. Begin breaking pieces of the dough and placing them on the parchment line sheet pan. Typically you end up with 6-8.
  10. With the remaining 1 tbsp of butter, melt it in the microwave or in a sauce pan.
  11. Using the silicon brush, coat the tops of your dough balls on the sheet pan.
  12. Place the pan into the oven 15 minutes or until the tops are golden brown
  13. Remove from the oven and let cool – but eat them while they’re still warm!


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