Cream scones from The Culinary Institute of America Breakfast and Brunches: Over 175 New Recipes from the World's Premier Culinary College by The Culinary Institute of America

  • heavy cream
  • all-purpose flour
  • store-cupboard ingredients
  • coarse sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on April 27, 2020

    These had a crisp exterior and a pleasantly moist interior, which I prefer over the dry scones you find around here. I added instant espresso powder and chocolate chunks to mimic the mocha scones I buy at my local coffee shop. Also, I was a little short on cream, so I added milk, which had no negative effect. This recipe contains no butter, and it certainly isn’t needed here. If you want to make this for breakfast, plan ahead. It needs to be froze a couple hours so that you can cut them.

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