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The easiest and most melt-in-your-mouth delicious scones ever! These easy sugar top scones can be made ahead and frozen (unbaked) for fuss-free entertaining too!
Sadly, my siblings are spread all over this country so we don't get to see each other nearly as often as we'd like. So when I extended an invitation a while back to all 5 of my sisters to spend a long weekend at our home here in North Carolina, I was thrilled when everyone responded affirmatively. The get together took place this past weekend and was a delightful time of talking, laughing, reminiscing, shopping, hiking, sightseeing and (of course) lots of good eating. I made these easy sugar top scones before they came and served them one morning for breakfast. The sisters all LOVED them and I thought you would too!
Ridiculously Easy
If you've been following the Café for a while, you know all about our Ridiculously Easy recipes. You can just skip this section if you'd like, as you've probably heard it all before. But we have lots of new readers every day so this explanation is for their benefit.
We love Ridiculously Easy recipes here at The Café but only certain recipes fall into this category. In fact, there are some strict guidelines a recipe must include to earn this prestigious moniker:
- A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It's also one that produces fabulous, super delicious results, ie, results that "appear" to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. In other words, they make you look like a superstar with minimal effort on your part.
- Bottom line? They are super simple, something anyone can do. (Shhhh! We'll keep that part our secret.)
A brilliant and super easy technique
The main thing that makes these scones ridiculously easy is the technique used to make them. Really good scones generally call for combining dry ingredients, cutting in cold butter with a pastry cutter or rubbing it, tediously, between your fingers until only tiny particles of butter remain. The liquid (usually cream or buttermilk) is then added to adhere everything together.
It's those tiny butter pieces that create the wonderful, flaky, melt-in-your-mouth texture of a good scone. I've adapted a technique from Cooks Illustrated to make this process much easier and quicker. It involves stirring together melted butter with very cold cream. When the warm butter hits the cold cream, little globules of butter will form and be suspended in the cream. Add this liquid to the dry ingredients and, VOILA! The same result as if you took the time to cut or rub the butter into the flour.
I've been using this technique for years now, starting with my Ridiculously Easy Buttermilk Biscuits, and always with great success. Café readers have loved this technique too, many of them commenting that they've had success with biscuits or scones for the first time in their life!
Sometimes simple is best
Although there's nothing wrong with flavored scones, like these Maple Pecan Scones or these Cider-Glazed Apple Scones, there's something wonderful about a simple scone without any extra add-ins.
I love how these Easy Sugar Top Scones pair perfectly with a smear of butter and a spoonful of just about any jam or jelly. (We love these scones with this Overnight Raspberry Freezer Jam or this Sweet Cherry Freezer Jam, both of which can be made with frozen berries.)
That's how I served them to my sisters this past weekend along with fresh fruit and soft boiled eggs. I had to laugh when one sister started to cut one of these scones in half and another one said; "You'll be sorry you didn't take the whole thing, once you take the first bite!"
Café Tips for making these Ridiculously Easy Sugar Top Scones
- Work quickly as you prepare this recipe as scone dough does not rise as well if the dough gets too warm. If you're not baking the scones right away, refrigerate or freeze the cut scones until ready to bake.
- If your cream mixture doesn't form the "clumps" or "globules", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- You don't want to overmix scone dough. You do want to make sure all of the flour at the bottom of the bowl is incorporated into the dough before turning the dough out onto the counter
- Just knead the dough a few times to fully incorporate all of the little pieces..
- You can make these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover with plastic wrap and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
- You can also make these Easy Sugar Top Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- This recipe calls for Turbinado or Demerara sugar. They are coarse-grained sugars used mostly for giving a crunchy texture to baked goods. You can find both of these sugars at most grocery stores in the regular sugar area. Sometimes it's also called "raw" sugar.
- The height of your scones will depend on how large you form your circle of dough. A smaller circle will yield smaller but taller scones. A larger circle will yield larger scones with less height. I like to make a circle approximately 7 inches in diameter. This yields a nice size scone for serving with jam and butter.
- This recipe calls for lining a sheet pan with parchment paper. This is optional but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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Ridiculously Easy Sugar Top Scones
Ingredients
- 1 cup heavy cream, plus more for brushing on top of scones
- 8 tablespoons butter, I use salted butter
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- Turbinado or Demerara Sugar, for topping
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
- Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40-60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar and salt in a large bowl.
- After heavy cream has been chilled in the freezer for 10-15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
- Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix.
- Generously flour a work surface. Dump the dough onto the work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-8 inch circle.
- Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto the prepared sheet pan and brush tops with heavy cream. Sprinkle generously with Turbinado or Demerara sugar.
- Bake for 15-20 minutes or until golden brown. Serve warm or at room temperature with butter and jam. Warn guests that taking a half scone is a serious mistake!
Notes
Nutrition
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I am wondering what brand of salted butter you use, and also if I can add blueberries to this scone recipe? I can’t wait to make these and your lemon curd ! Delish !
Hi Jan, I use Costco butter for the most part. When I want to splureg, I will use KerryGold. And when Land of Lakes butter is on a great sale, I stock up!
Regarding your question, you can add blueberries to this recipe - we also have a blueberry scone recipe you might enjoy - https://thecafesucrefarine.com/ridiculously-easy-lemon-blueberry-scones/
Hi Chris
Can you please tell me how much one cup of flour weighs for you? The amount of flour in a cup can vary greatly depending on the technique chefs use (scoop vs spoon). I want to ensure my scones turn out great. Thanks.
Hi Ann, I love weighing ingredients and think it is more accurate, however I don't use a scale when I bake because most of our readers are here in the U.S. and that's not common here. However, I do stir my flour and then spoon it into the cup and level. Hope that helps!
Thanks for your reply. Just to confirm, you spoon the flour into the measuring cup (not Scoop the flour in to the measuring cup)?
If it's not too much trouble, the next time you are in the process of baking something, could you measure out a cup of flour as you normally do, then transfer it to a scale to see what the weight is? A couple of measurements should be enough info. Thanks.
Hi Ann, I stir the flour in my cannister then sprinkle it into the measuring cup. I did weigh it this way and it came out to 130g. Hope that helps!
I love all your scone recipes! I’d like to make gingerbread scones and some pumpkin scones. Would love it if you came up with your ridiculously easy version!
(I just finished a yummy maple pecan scones🥰)
Hi Evelyn, thanks so much! I love both of your ideas. I actually was planning to post a pumpkin scone this fall but then the hurricane happened and I couldn't get it out there. I will try for the gingerbread scones this season!
Fabulous! I have made many a scone and least favorite part was cutting in the butter. Problem solved. Thank you
Awesome! Thanks for the review, Cheryl!
We are heading to the beach with extended family and I want to serve these at a special tea we will be having. Can I make these at a home and then freeze them to have later? I would rather not deal with baking in an unfamiliar oven.
Hi Chris, yes that will work! Just make sure they stay frozen before baking.
I don't think I was very clear, I wanted to know if I could bake them and then freeze them?
Sorry, I misunderstood - yes, that will also work!
Can you use a scoop to portion the dough like some of your other scone recipes. That is such a time saver for me. I have been using your scone recipes for church brunches and everyone loves them. I make and portion the dough and freeze it, so all I have to do is pop them in the oven the morning of the brunch. Thanks so much for all of your inspiration!
That's great, Karen! And yes, the scoop method will work for these.
I can't say enough about these, they are SO good -- and beautiful, too! I think I've made them about 7 times now. This recipe is fool proof and comes together in such a short time. My forever recipe for delicious scones...I'm so glad I found your website! Now I want to try your biscuits....
Thank you, Lauren! So glad you are enjoying the recipe and yes, you do need to try the biscuits!
Hi! This is a total newbie question but: When you cut them into wedges and place them on the baking sheet, do you assemble them back into a circle (with all the sides touching) or separate them out (like when you make cookies)? Thanks!
Hi Izlia, you can separate them a little but if you keep them fairly close, they will help each other to rise.
can I use 1/2 n 1/2
Hi Jan, we really recommend heavy cream for the best results.
Oh my these are fabulous!!! Loved your magic with the cold cream and butter! Family wants more! Made for Easter. Thanks for this recipe. will be trying more!
Wonderful! Thanks for the review, Karin!
When any recipe calls for butter and also calls for salt, can I assume I should use unsalted butter? Many recipes do not specify.
Hi Julie Ann, I'm sorry that wasn't clear. I have started to clarify that. I am a rebel but I always use salted butter. I agree with, Christopher Kimball, the former editor and publisher of America's Test Kitchen and now Milk Street, on this subject. He wrote about it here: https://www.177milkstreet.com/discussion/discussion/73/salted-vs-unsalted-butter
Thanks for pointing this out, I have clarified it in the recipe.
My scones turned out more like cookies than scones? I am trying to figure out why???
I read your comment that noted maybe the butter/cream were not cold enough? OR maybe I overworked the dough?
I will try again and focus on these points. I will keep you posted!
Thank you,
Jamie
Hi Jamie, so sorry you had trouble with these scones. I would also try adding 2-3 extra tablespoons of flour to the recipe. You may be using a butter with a higher moisture content.
I made these lovely scones!! At first, I was a bit nervous about not using an egg and the buttermilk and butter technique. WOW!!!! Thank you for sharing such a fantastic trick that works so well!! I sell my baked goods at the local farmers market, which were a big hit! They are light and moist and delicious. I will be making all of your scone recipes, next on my list will be the maple pecan!! Thank you so very much!!
Dorrie
Thank you for letting us know, Dorrie! So glad you enjoyed these 🙂
Hi, I have made these scones and they are amazing. I do have a question compared to other scones recipes that use milk and egg (a little cheaper, than heavy cream) what is the difference and the overall outcome? Thank you
Hi Wilma, Good question! I know that we're all trying to be a little more economical these days but the difference will be in the texture. The scones with egg and milk will have a texture more like a quick bread rather than a melt-in-your-mouth scone. Still good but definitely not the same! It's kind of like comparing apples to oranges.
Fantastic! I've been making scones for over 50 years using the traditional method of cutting the butter in by hand or with the food processor, but adding the melted butter to the cold cream is genius, and so much easier. I subbed cake and pastry flour for the all-purpose flour, and the crumb was so light and tender the scones almost melted in your mouth. The crust was crisp and buttery. To avoid overhandling the dough I made drop scones. This is a great basic recipe that is adaptable for any number of flavourings and add-ins. Definitely a keeper!
Thank you, Sadie! So glad you enjoyed them 🙂
Am anxious to try as I’ve made scones for years by cutting in the butter. We fell in love with scones with clotted cream and jam. So to relive our English tearoom memories I make and serve with clotted cream from the grocers. There really is nothing like it!
I agree, Nanci! I think you'll love this method.
I tried this recipe and followed it to a T. Unfortunately the scones turned out a little tough, almost rubbery. Does anyone have a suggestion as to what went wrong? I’d like to make these scones again but not sure what to change. Thanks.
Hmmm, I'm wondering if you didn't have the butter/cream cold enough. Another factor could be working the dough too much so that the butter softens and doesn't create the little pockets of steam that produce super tender, melt in your mouth scones. Also, did you use heavy cream in this recipe? They just won't be the same if you sub anything else.
I've used this recipe 3 or 4 times and it's SO simple and amazing. I usually serve with fresh whipped cream, lemon curd, raspberry jam and fresh fruit. These are a perfect little make ahead brunch item because you can bake them from frozen. Yum Yum!
Awesome! Thanks for sharing your results, Alex!
I have been wanting to make these scones for a while now. Today, I wanted to finally make this happen. Sadly I didn't have any cream. I decided to try evaporated milk instead. They are absolutely devine. Thank you for another great and easy recipe.
Thanks for letting us know, Joy!
I made these for a baby shower/tea party. They were, as advertised, ridiculously easy to make, perfectly tender and flaky and so delicious! Everyone wanted the recipe. I was already a great fan of your site, but this recipe made me more of one.
Thanks so much, Kathleen! I'm so glad you enjoyed these.
8 tablespoons of butter, heck even a ‘cup’ is hardly accurate…. Are these heaped? Etc etc etc
May I ask that you use grams for all measurements ( millilitres for fluids ) and at least the correct degrees Celsius for the oven?
The entire rest of the world can view these recipes and we all use proper measurements and scales. It really helps when one is not confident in the kitchen.
Thanks
Hi Anne-Marie, Here in the States, a "cup" refers to a cup filled with the ingredient and leveled at the top with a flat-edged knife. Just so you know, almost all of our recipes have a metric conversion. Just click on it above the word "Instructions" in the recipe box.
Made the recipe twice. Used a bit more raspberries the second time. Was wonderful. One question, you have the freezer times different in 2 places (10 min or 15 min). I used 20 minutes and it worked well.
Great site, thanks.
Marilyn
You just want the cream to be really cold, so 10-15 minutes is a good range. I'm so glad you enjoyed them, Marilym!
I found you simply by looking and looking until I found you. This is the season for making maple syrup and wanted a scone using maple syrup. Found the one that works for me right here! Thank you!
Thanks, Charlene!
Can this technique be used for making pastry? I struggle with my hands, but have yet to find a machine that makes really good pastry. This technique seems ideal and the scones look so delicious.
Hi KarenLizzie, I wish this technique could be used for pastry, unfortunately, there's not enough liquid in a pastry recipe to form the little globules.
Want to make these soon! Have a question though - if freezing scones and baking later does the sugar come on before freezing?
Can't wait to try these - just bought some farm made preserves so anxious to have them.
Thanks - love this site. Have another opinion though as far as you being compared to Ina - I like her don't get me wrong but your recipes more since easier the better! and never fail recipes too. Am a huge fan. You have my vote!
You're so sweet, Kathleen 💕
Regarding the scones, add the sugar right before baking. Hope you enjoy them with that delicious jam!
Made these for the first time today and they came out fantastic!! My family wants many more! Thank you so much for sharing this delicious recipe!
Yay! So happy you enjoyed them although the family may keep you pretty busy! 😂💕
I am so glad I found your website, every single thing I have made using your recipes have been nothing but spectacular. Thank you for all you do and making me a better baker, mum and wife.
God Bless you a million fold
Thank you so much, Tobi! Such a kind, thoughtful email. May God also richly bless you 💕💕
I have never commented on a blog before, but these scones were too easy and too delicious to not comment! I whipped them up ridiculously fast for unexpected morning guests, and served with strawberry jam and lemon curd. I had to keep my kids from sneaking off with them! The butter and cream trick is a game changer. I love to cook and bake, but I don’t always have the time to execute more laborious recipes. I’ve used your drop and flip icing trick too, thank you!
Thanks so much, Kerry for sharing your results and sweet comment. I love that your kids were trying to sneak off with them - I have that problem with my husband 🙂
Wow I just made these for breakfast, and they're amazing! crisp on the outside, soft on the inside, and so, so fluffy! I topped them with your ridiculously easy lemon curd and fresh raspberries, and it's the perfect spring quarantine breakfast! Thank you so much!
Thank you, Sofi! I love that you love these scones as much as we do! Yes, that does sound like a perfect spring breakfast, quarantine or not! 💕
This recipe is AWESOME!!
I had never made scones before & they turned out great! Very delicious, if you have a special jam hanging out in the fridge it will be great with these.
Yay! I'm so happy you had great success with these scones. We love them too! And I've got some great jam recipes on the blog! 🙂
I am a true believer in your ridiculously easy recipes. I have made your Maple-Pecan Scones and Brioche dinner rolls. Absolutely delicious and so “ridiculously easy “ to make. I was wondering if I wanted to add blueberries to your Sugared Top Scones, should I freeze the blueberries and gently add them at the end? Thank you and please keep up your great recipes!!
Hi Julie, thanks so much. I love the easy recipes too and have fun coming up with them. I think it would work well to freeze the berries and add them right at the end. I love the little wild blueberries that you can buy already frozen.
Has anyone tried this with gluten free flour?
I get lots of requests to bring these into work. Last night I made a batch and froze them so I could bake them at 5 am before I left for work.
They are perfect made from frozen....now that may be too much of a good thing!
It is pumpkin season here in Canada. Would you be able to create a pumpkin scone Chris?
I love this Vickie! Sounds like you're getting a reputation for the resident scone maker!
Yes, these scones do freeze beautifully and, I agree, it's dangerous to have them so readily available! Thanks so much for sharing your results.
Pumpkin scones sound wonderful although I may have to save that for next year as I'm working on more winter holiday-related recipes right now. I do, however, have a wonderful new scone recipe coming up! Stay tuned! 💕
Love this recipe! The melted butter/cold cream method is so much easier than cutting the butter in the traditional way. I also wrapped & froze them like you suggested and they turned out perfectly every time! Now I can pull out a scone from the freezer and bake them 1 at a time so I always have a fresh one to nibble on 🙂 Great with lemon curd too!
Thanks so much, Jasmin, for sharing your results. I'm so happy you have enjoyed them!
Quick & super easy, as advertised, and very tasty. Made a batch this evening to have for breakfast in the morning.
You know I had to try one straight from the oven. They're amazing! Thanks for another winning recipe, Chris (and Scott)!!
Oh yes, that's one of the rules about scones - you have to try one right from the oven! 🙂
So happy you enjoyed them, Susan! Thanks for taking the time to share your results.
I can think of a hundred ways to enjoy these lovely scones. And easy recipes like this are always welcome in my kitchen 🙂
Count me as a fan of your ridiculously easy recipes! Love this method and it clearly works a charm on these beautiful scones. Wishing I had one in front of me right now 🙂
I love your recipes!!!! I put your right up there with Ina and that is the best compliment I could give you. Please continue the ridiculously easy recipes. It would be great if you had a heading on your site for those of us that only cook ridiculously easy recipes.
Thank you for your hard work these recipes make me look good.
That is such a kind comment, Sue. I love Ina and her recipes! And yes, I will definitely continue with the ridiculously easy recipes. I like your idea for a separate categorty for these recipes. We will be having our designer tweak a few things in the next few months and I'll ask her to look into that. Thanks!!
Saw this on your IG post and came right over. I can't wait to try the warm butter into cold cream technique. I've never heard of it and had given up trying bisquits because they always came out like hockey pucks. I do wish we could get creme fraiche to go with them. yumm
Haha! I know about the hockey pucks but you won't find that with these scones, Marianne! Hope you enjoy them as much as we have. Yes, creme fraiche would be wonderful but a little smear of butter and some good jam is also delish!
Can these be made with Cup 4 Cup Gluten Free Flour?
Cream scones are the best! As are sisters. Mine always tell it like it is, too! So fun you all got together.
The answer to this might be obvious, but can any type of scone be frozen raw and taken out to cook? I have done that with cookie dough so I can pull out varying types of cookies for company. I would guess scones would be the same?? I never really considered that!
Do you pour the butter into the cream, or the cream into the butter?
That's a good question, Suz. It doesn't really seem to matter too much. I've done it both ways but most of the time, I pour the butter into the cold cream. I've added that to the recipe so no one else is confused. Thanks!
Love, love, love this easy and delicious way of making scones! In fact, I would love a cookbook of all the ridiculously easy recipes. Of all the blogs I've ever followed, this is my favorite. I light up when I see a new email from you.
Thanks so much, Meredith! If I were going to write a cookbook, I think the name would definitely be Ridiculously Easy 🙂