Serve these buttery scones with your favorite jam for a special breakfast!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
Place flour, sugar, baking powder, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop food processor.
Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about ten 1-second pulses. Remove lid and carefully remove processor blade (ask an adult for help).
Transfer flour-butter mixture to large bowl. Add cream and use rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.
Transfer mixture to clean counter and shape dough into 8 scones (see photos, below). Use bench scraper (or spatula) to transfer scones to parchment-lined baking sheet.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let scones cool on baking sheet for 15 minutes.
They may be called cream scones, but a big part of the magic of these scones comes from the butter. Adding little pieces of cold butter to the flour mixture (with the help of the food processor) creates little pockets of butter in the dough. When the scones are baking, the water in that butter turns into steam. That steam creates little pockets of air, which help the scones turn out super flaky. (The cream is not for nothing: It makes the scones taste deliciously rich.) We like to serve these scones with our favorite jam (and sometimes even more butter…shh!).