Scones become lighter and moister when you replace butter and eggs with double cream, according to home cook Sandra from the recipe blog Heavenly Home Cooking. The three-ingredient recipe requires self-raising flour, granulated sugar, and double cream.
Why Double Cream Works
Sandra explains that double cream is the key to achieving lighter, moist, and tender scones. Traditional scones use butter and eggs, but substituting them with double cream simplifies the process and improves texture. She says, “These scones are beyond easy and certainly don’t skimp on flavour. If you have a craving for scones but don't have much time, this is your recipe.”
Simple Ingredients and Method
The recipe calls for 375g of self-raising flour, 67g of granulated sugar, and one and a half cups of double cream. Preheat the oven to 220C (200C Fan/Gas Mark 7) and line a baking tray with parchment paper. Combine flour and sugar in a bowl, then stir in cold double cream until a stiff dough forms. Knead lightly if needed, adding a splash more cream if dry. Roll the dough to half an inch thickness on a floured surface, cut into rounds with a three-inch biscuit cutter, and bake for 8–10 minutes until lightly browned.
Tips for Best Results
Use fridge-cold cream for a flakier texture. Dip the cutter in flour between cuts and press straight down without twisting to ensure proper rising. Serve warm with butter and jam, or experiment with add-ins like dried fruit or cheese for savoury variations.
