cream scones cooling

Perfect Cream Scones

Ree Drummand's Perfect Cream Scones plus instructions for Maple Bacon Scones and Lemon Rosemary Scones variations.



  • 3 cups all-purpose flour
  • 2/3 cups sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter cut into pieces
  • 1 cup heavy cream
  • 1 large egg


  • 2 lemons
  • leaves from 2 rosemary sprigs finely minced
  • 5 cups powdered sugar sifted
  • 1/2 cup milk or more for thinning


  • 5 cups powdered sugar sifted
  • 1/2 cup milk or more for thinning
  • 2 tablespoons maple extract
  • 8 thin slices bacon fried crisp and chopped


  1. Preheat oven to 350 degrees.
  2. Sift flour, sugar baking powder and salt with a sifter or fine mesh strainer into a large bowl.
  3. Use a pastry cutter or two forks to cut the butter into the dry ingredients until crumbly.
  4. Measure cream and add egg. Whisk to combine. (Note: if making Lemon Rosemary Scones add zest of one lemon and half of the chopped rosemary)
  5. Drizzle the cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
  6. On a floured board press dough into a rectangle shape then roll to about 1/3" thick. Try to keep it in a rectangle shape.
  7. Use a pizza cutter or sharp knife cut into 12 rectangles, then cut those rectangles in half to form 24 triangles.
  8. Transfer to a baking sheet and bake for 18 minutes until just turning brown. Serve plain, with jam/jelly or glaze with one of the following two glazes
  9. Lemon Rosemary Scones: Be sure to add zest of one lemon and half of the rosemary to the cream as listed above. Combine powdered sugar and milk in a large bowl. Add the juice of one lemon, zest from one lemon and the rest of the minced rosemary.

  10. When scones are cooled dunk in the glaze to cover completely and place on a cooling rack until glaze is set.
  11. Maple Bacon Scones: Combine the powdered sugar, milk, maple extract and salt and stir until smooth. When scones are cooled drizzle 1-2 tablespoons of glaze on each scone. Sprinkle chopped bacon on top. Allow glaze to set completely before serving.