Cream Scones, 1 2 3

We are about to conduct an experiment. For this experiment you will need a person; the person should be a person who: (1) loves scones; (2) is a self-professed non-cook. The purpose of this experiment is to prove that a self-professed non-cook who loves scones can whip up a batch of cream scones so quickly, so easily, that they will: (1) no longer consider themselves a non-cook; and (2) eat scones to their heart’s content.

Don’t believe me? I can get them there in three steps, using a Molly O’Neill recipe from The New York Times (courtesy of Amanda Hesser.) Are you ready? Here we go.

1. Preheat the oven to 400 degrees.


2. In a bowl mix together:

– 2 cups flour

– 1/3 cup sugar

– 1 Tablespoon baking powder

– 1/2 teaspoon salt

Then add 1 1/4 cups to 1 1/2 half cups heavy cream, stirring just until “a shaggy dough forms,” adding more cream if the dough seems too dry.

3. Scoop the dough into scone-shaped mounds and place them on a cookie sheet 2 inches apart; brush each scone with more cream (I sprinkled with extra sugar) and bake until golden for about 15 minutes. Transfer to a rack to cool.



That’s it!

Even by the visuals, you can see how easy it is. Just be careful not to overmix the dough, or you’ll get heavy scones–you want your scones light.

If you really do try this experiment on a scone-loving non-cook, please let me know the results. My hypothesis is that the yield will be total bliss; and that’s my scientific opinion.

12 thoughts on “Cream Scones, 1 2 3”

  1. Hm, the only non-cook person I currently have on hand is my boyfriend, and I think I like him better as a non-cook. He leaves my kitchen alone, and lets me do all the fun stuff while he does dish duty. If I conduct your experiment, will all of that change? Will we be fighting over who gets to cook the next meal and playing tug-of-war with the saute pan?

    I don’t know, your experiment sounds kind of dangerous. However, there is a very good chance that I will be making these scones myself. ;)

  2. I just made scones last night, using Deb’s recipe over at Smitten Kitchen. I love them and never remember to make them, because even at the best pastry shops (hello, City Bakery, I’m talking to you…) they are these oversized dry hockey pucks. However, I, too, would invalidate your experiment, b/c I cook. I’ll send it to a friend and see what she does. The one problem I find that non-cooks have cooking is keeping ingredients on hand, and this recipe does need some staples.

  3. I think you should edit that to read non-baker. I’m a non-baker and I intend to make these because you made it sound too easy and I am planning on proving you wrong. Not on purpose, you see, but there is no way I can bake these without screwing it up somehow. I’ll probably overbeat them. Not on purpose. Just cuz I can’t bake.

  4. Has these scones in the oven right now. Took longer to make coffee than to make these scones. I’m sure they’ll be great.

  5. I’m a terrible baker, nothing ever turns out right, even when it comes from a box. But this looks attemptable, I’ll try it out, and let you know how it turns out.

  6. My mother always tells me how you can’t just look at a recipe and then be able to do it. But I did alright on this for a first try! I was worried.. I think I did overstir a little, but they still tasted awesome (if not as photogenic as yours!!)

  7. Okay, I just have to tell you that, since you first posted this recipe, I have made scones almost every weekend! I’ve added currants, cherries and made them plain. And I’ve used half-and-half, whipping cream, and even whole milk yogurt mixed with half-and-half when I was 1/4 short of the later. Whipping cream is definitely the tastiest but they always turn out great!

    Today it’s cinnamon scones!

    My hips aren’t very happy but my kids say “thank you!”

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