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I went to a tea house one day with my girls when they were young and they served scones that I absolutely fell in love with. They gave every customer an index card with the recipe, and I’ve been making this basic scone recipe ever since. It can be easily modified by adding different ingredients such as currants, raisins, dried cranberries, dried cherries, and so much more, just be creative and add ingredients you may like. I have many more scone recipes that I’ll share over time, but this is the best scone recipe to start with.

Click Here to watch me make these Cream Scones on our Facebook LIVE Demo.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorite Recipes” at our Gift Shop.

And if you are visiting the Pikes Peak Area, Colorado Springs, Manitou Springs, Green Mountain Falls, Cascade, or Woodland Park, make sure you check out staying in our Cascade Luxury Suite at Rocky Mountain Lodge.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Servings: 12-18


  • 4 cups sifted all-purpose flour
  • 2 Tbsp + 2 tsp. baking powder
  • 4 Tbsp sugar
  • 1 tsp. salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 3 whole eggs + 1 egg yolk, set aside egg white
  • 1 cup heavy cream
  • 1 tsp. water
  • Addition sugar for sprinkling on top of scones


  1. Preheat oven to 400°.

  2. In a large mixing bowl combine flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter, 2 knives, or your fingers, to the size of small peas.

  3. In a separate bowl mix together 3 whole eggs, 1 egg yolk, and cream; stir into dry ingredients. Toss on floured board and pat or roll to 3/4-inch thick. Cut into circles, squares, diamonds, or triangles. Feel free to make them small or large, however big you want them. When I'm cooking for ladies' tea party with lots of food items I make them relatively small and have a few varieties of scones. When I'm just making these only, I make them a little bigger.

  4. Place scones on an ungreased cookie sheet. In a small bowl mix together reserved egg white and 1 tsp. water. Brush scones with mixture and sprinkle with additional sugar.

  5. Bake for 10-12 minutes, until puffed and golden brown on top. Serve warm or at room temperature with Lemon Curd and Devonshire Cream.

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