What you'll need:
One Bag "Old Fashioned" or "Almond Nutmeg" Scone Mix
One Cup Heavy Cream
One Oven heated to 375F
Five minutes to Prep and Twenty minutes to Bake
There you have it! With one cup of cream and a bag of scone mix, you can make delicious and comforting old-fashioned scones in no time. Whether you’re looking for a special treat to impress your family or friends, or just looking for a comforting snack for yourself, old-fashioned scones are the perfect choice. Serve them up with Strawberry Whole Berry Jam and a cup of tea to enjoy a perfect peaceful moment.
Now that you know how to make old-fashioned scones with just a couple minutes of effort, why not give it a try? Share a photo of your scones with us and let us know how it went!
Want to take your scones up to the next level? Check out our recipe for No-Churn Strawberry Ice Cream and whip up some Strawberry Shortcake Ice Cream Sandwiches!
Old Fashioned Scones
Copper Pot & Wooden Spoon
Our Old Fashioned and Almond Nutmeg Scone mixes make baking warm, moist and crumbly scones so easy. We source our flour from the Carolina Ground Mill in Hendersonville, NC where North Carolina grown organic wheat is ground carefully into the highest quality unbleached pastry flour. It's delicious and flavorful with a delicate texture that is just right for scones.
1 bag Old Fashioned or Almond Nutmeg Scone Mix
1 cup Heavy Cream
Make the Dough
Pour contents of Scone Mix into large mixing bowl. Use a fork to whisk dry mix to ensure flour is light and without clumps and that all ingredients are evenly distributed.
Pour one cup Heavy Cream into dry ingredients and stir gently with fork until all moisture is aborbed. It will be dry and clumpy, don’t be tempted to add extra cream at this point.
Discard the fork and use your hand to gently press the dough together. Avoid “kneading” the dough, you just want to turn and press until the flour is absorbed. If it is still very loose you may add a couple drops of extra cream, but it should not be sticky.
Form the Scones
Once mostly incorporated, turn the dough onto a flat surface and continue to fold and press until all flour is incorporated. Flatten into a circle about 1 -1 ½” thick. Cut into six wedges, or use a 2 ½” round cutter to divide into scones.
Brush the tops of each scone with a drop of heavy cream and sprinkle with a spoon of sugar.
Place scones on parchment lined baking sheet and bake in a preheated 375 F oven for 20-25 minutes until golden brown.
Serve warm with Jam or let cool and serve as Strawberry Shortcake with our recipe for No-Churn Strawberry Ice Cream!