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Delice Scones

  • Cook Time: 12 - 14 minutes
  • Servings: 8
  • Course: Breakfast

Reynolds Kitchens® Tips

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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup cold butter, cut into pieces
  • 1 egg
  • 1/2 cup whipping cream
  • 3 teaspoons vanilla
  • Whipping cream or milk
  • Sugar
  • Butter, desired-flavor jam, lemon curd or Devonshire Cream* (recipe follows)


Step 1

Line baking sheet with Reynolds® Parchment Paper; set aside. In a large bowl, stir together flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.

Step 2

In a small bowl, whisk together egg, 1/2 cup whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.

Step 3

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.

Step 4

Place rectangles or wedges 1 inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar.

Step 5

Bake in a 400°F oven for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes. Serve warm with additional butter, jam, lemon curd or Devonshire Cream.

Alternative Choices

Apple Scones:

Prepare as above, except add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the flour mixture; after cutting in butter, stir in 3/4 cup finely chopped, peeled apple. Sprinkle tops with cinnamon-sugar instead of plain sugar. Scones may take 1 to 2 minutes longer to bake.

Poppy Seed Scones:

Prepare as above, except add 2 tablespoons poppy seeds and 1 teaspoon finely shredded lemon, orange or lime peel to the flour mixture. Currant Scones Prepare as above, except add 1/2 cup dried currants or snipped raisins with the cream mixture.
Chocolate Chip Scones:

Prepare as above, except add 1/8 teaspoon ground cinnamon to the flour mixture and add 1/2 cup miniature semisweet chocolate pieces with the cream mixture.

Cranberry Pecan Scones:

Prepare as above, except add 1/2 cup chopped fresh or dried cranberries and 1/4 cup chopped pecans, toasted, with the cream mixture.

Berry Scones:

Prepare as above, except add 1/2 cup fresh or frozen blueberries, raspberries or chopped strawberries with the cream mixture.

Peach Almond Scones:

Prepare as above, except add 1/2 cup finely chopped, peeled peaches, 1/4 cup sliced almonds and 1/4 teaspoon almond extract with the cream mixture.

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