Cream Scones (no butter, no milk)

Cream Scones


These are my favourite scones at the moment. Not only are they quick and simple to make, (more so than regular scones as there is no rubbing of butter into flour), but these are also very light in texture, and extremely moreish served with jam and whipped cream.

Use a round 6 cm cutter to make them a small size, perfect for a high tea.



RECIPE: CREAM SCONES (no butter, no milk)


Makes about 14-16 scones.


2 cups plain flour

2 tspns baking powder

ΒΌ tspn salt

1 tbsp caster sugar

300 ml cream


  1. Preheat oven to 220 degrees Celsius.


  1. Lightly dust an oven tray with flour. Sift the flour, baking powder and salt into a bowl. Add the sugar. Stir together.


  1. Stir in the cream with a fork.


  1. Turn onto a floured bench. Knead 3-4 times. Roll out to about 1.5 cm thickness. Cut into 5-6 cm rounds using a biscuit cutter. Cut straight down through the dough without twisting the cutter otherwise the scones will rise unevenly. Knead offcuts together, and roll out again to cut more scones.


  1. Place on the floured tray and bake for 10-12 minutes, until golden.


  1. Serve with raspberry jam and whipped cream, or try a topping of cream with passionfruit pulp.



Passionfruit pulp recipe:

For a gluten-free version of the above recipe, please go to:



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