Chef Kelly’s Cream Scone Recipe

Scones are one of my favorite recipes to prepare for brunch or tea and are a favorite during Oceania Cruises’ Afternoon Tea on board. What I love about scones, similar to frittatas, is that they are extremely versatile and easy to personalize. You can add chives or a little Stilton cheese for a savory variation. Others enjoy black walnuts and cinnamon in their scones. Lemon or orange zest, raisins, nuts and cheeses all make delicious additions to scones. Just work your additions into the dough before resting it in the refrigerator and be sure to use small amounts so they do not overwhelm the recipe. At teatime, scones are typically served with clotted cream and raspberry jam. Scones are best enjoyed immediately, so I like making them in small batches like this recipe.

Chef Kelly’s Cream Scone Recipe
Makes 4 small scones or 2 large scones

INGREDIENTS
¾ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons unsalted butter, melted and cooled
1 medium egg yolk
2 tablespoons heavy cream

DIRECTIONS
In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt. Make a well and mix in the butter and egg yolk. Gradually add the cream and continue to mix just until the dough comes together. If you are adding additional ingredients such as nuts or raisins, work them into the dough with the palm of your hand now, but be careful not to overwork the dough.

Transfer the dough to a work surface. Form the dough into a ball, wrap in plastic wrap and let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 350°F. On a lightly floured work surface, roll out the dough to about 1 inch thick. Using a sharp knife or a baker’s cutter, cut the dough into preferred shapes. Triangles or circles are the most common.

Bake the scones until slightly browned, about 10 minutes. Baking time may vary according to the size of the scones.

About Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Chef Kathryn Kelly is the founder and driving force behind The Culinary Center. While overseeing Oceania Cruises’ faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, our immersive chef-led excursions offered in more than 40 destinations worldwide.

Chef Kelly completed her doctoral studies in Epidemiology at the Johns Hopkins School of Public Health and holds two master’s degrees in Community Medicine and Biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life.

Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of her three ”little sous chefs” Kate, Luke and Jack.