Cream Biscuits / Cream Scones

cream biscuits cream scones

5 from 1 reviews

No pastry blender? No problem. Cream Biscuits are simple to mix, and the dough handles easily. For nice, high biscuits avoid rolling the dough too thinly. And did you know biscuits don’t have to be round? To avoid wasting any of the delicious dough, you can simply trim the edges evenly with a chef’s knife and cut the dough into squares.



2 cups (250 g) unbleached all-purpose flour, plus extra for rolling

1 tablespoon aluminum-free baking powder, such as Rumford brand

1 teaspoon salt

2 teaspoons granulated sugar

1 1/2 cups (350 ml) heavy cream


1.  Preheat oven to 425˚F (220°C).  Have ready a large baking sheet; no need to grease it.


2.  In a medium mixing bowl, whisk together flour, baking powder, salt and sugar. Slowly pour in the cream, stirring gently with a rubber spatula just until dough comes together.


3.  Sprinkle additional flour generously in a 12-inch (30 cm) circle on your countertop. 


4.  Turn dough onto floured surface and knead quickly and gently 6 to 8 times, shaping it into a disc.  


5.  Flip the dough over so that the smoother side is on top. Sprinkle a bit more flour under the dough, and dust the top, too. 


6.  Using a rolling pin, roll the dough out about ¾-inch (2 cm) thick. 


7.  Cut with a 2-inch (5 cm) round biscuit cutter and place biscuits 1-inch (2.5 cm) apart on an ungreased cookie sheet. Scraps may be gathered and re-rolled once. Even odd-shaped scraps may be baked; they are delicious, too.


8.  Bake in preheated 425°F (220°C) oven 15-18 minutes, until golden brown, and serve hot with the butter and honey or jam.



  • Traditional baking powder (such as Calumet brand) contains aluminum and is not a satisfactory substitute as it leaves a definite metallic flavor on the tongue. I recommend Rumford brand.
  • Recipe doubles and triples well, be sure to use a larger bowl.
  • Store leftover biscuits in a loosely covered container up to a day. Pop them in the toaster to revive them to fresh-baked goodness.


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