This post may contain affiliate links. For more information, see our privacy policy.
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.
- 1 cup heavy cream plus more for brushing on top of scones
- 8 tablespoons butter
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- Turbinado or Demerara Sugar for topping
-
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!
See Café Tips above in post for more detailed instructions and tips.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you!
Joy says
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.
Chris Scheuer says
Thanks for letting us know, Joy!
Kathleen Ferrara says
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.
Chris Scheuer says
Thanks so much, Kathleen! I'm so glad you enjoyed these.
Anne-Marie says
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
Chris Scheuer says
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.
marilym says
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
Chris Scheuer says
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!
Charlene Velsini says
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!
Chris Scheuer says
Thanks, Charlene!
KarenLizzie says
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.
Chris Scheuer says
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.
Kathleen says
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!
Chris Scheuer says
You're so sweet, Kathleen 💕
Regarding the scones, add the sugar right before baking. Hope you enjoy them with that delicious jam!
Jessie says
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!
Chris Scheuer says
Yay! So happy you enjoyed them although the family may keep you pretty busy! 😂💕
Tobi Akinyemi says
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
Chris Scheuer says
Thank you so much, Tobi! Such a kind, thoughtful email. May God also richly bless you 💕💕
Kerry says
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!
Chris Scheuer says
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 🙂
Sofi says
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!
Chris Scheuer says
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! 💕
Kirstin says
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.
Chris Scheuer says
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! 🙂
Julie says
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!!
Chris Scheuer says
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.
Carol says
Has anyone tried this with gluten free flour?
Vickie says
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?
Chris Scheuer says
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! 💕
Jasmin says
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!
Chris Scheuer says
Thanks so much, Jasmin, for sharing your results. I'm so happy you have enjoyed them!
Susan Wolfe says
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)!!
Chris Scheuer says
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.
Tricia B says
I can think of a hundred ways to enjoy these lovely scones. And easy recipes like this are always welcome in my kitchen 🙂
Jennifer @ Seasons and Suppers says
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 🙂
Sue says
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.
Chris Scheuer says
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!!
Marianne says
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
Chris Scheuer says
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!
Mary says
Can these be made with Cup 4 Cup Gluten Free Flour?
Liz says
Cream scones are the best! As are sisters. Mine always tell it like it is, too! So fun you all got together.
Laura Dulgar says
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!
Suz says
Do you pour the butter into the cream, or the cream into the butter?
Chris Scheuer says
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!
Meredith Childress says
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.
Chris Scheuer says
Thanks so much, Meredith! If I were going to write a cookbook, I think the name would definitely be Ridiculously Easy 🙂