Simple Vanilla Scones

Scones are my daughter’s favorite! She always requests them at coffee shops, so we finally decided to try making them at home. Most recipes for scones involve cutting butter into dry ingredients, similar to how you make a pie dough, which can be a bit tedious. I wanted something simpler.

Enter heavy cream. With heavy cream you get the same richness as butter, but a lot less hassle. Instead of working the butter in with your fingers, you simply stir in the cream with a spoon!

And what I really love about this recipe for simple vanilla scones is that you can change it up depending on what other ingredients you have around. Fresh blueberries, lemon zest or chocolate chips are all wonderful options (see instructions below), and I’m sure there are many others! Leave me a comment if you try something good!

These scones are best enjoyed the same day, but you can keep them overnight in a covered container if needed. Warm up the leftovers in the microwave before serving for best results 🙂

Looking for some other easy breakfast ideas? Try our Epic French ToastFavorite Coffee Cake, or Buttermilk Pancakes. Or if you prefer something savory to go with the scones, try the Baked Egg Cups or Sausage & Egg Casserole. Yum!

Simple Vanilla Scones


2 cups all-purpose flour (or gluten-free flour blend)

1/4 cup sugar

1 Tablespoon baking powder

½ teaspoon salt

1 ¼ cup heavy cream, plus extra for drizzling on top

2 teaspoons vanilla extract

½ teaspoon almond extract

Sugar in the raw


For icing:

½ cup powdered sugar

1 Tablespoon milk

Splash of vanilla extract


  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix together flour, sugar, baking powder and salt.
  3. Add heavy cream, vanilla and almond extracts to dry ingredients. Stir gently until a dough forms. Turn dough out onto a lightly floured surface. Form dough into a circle about 10 inches in diameter. Cut into 8 wedges.
  4. Place wedges on lined baking sheet. Brush tops with heavy cream and sprinkle with raw sugar.
  5. Bake scones until light golden brown, about 16-18 minutes. Cool for 10 minutes on a drying rack. While scones are cooling, in a small bowl mix together powdered sugar, milk and vanilla until smooth. Drizzle icing over cooled scones and serve.


  • Blueberry scones: Add 6 ounces (about 1 cup) fresh blueberries to dry ingredients and toss to coat. Follow instructions from step 3.
  • Lemon scones: Add zest of one lemon along with heavy cream and extracts to dry ingredients. Follow instructions from step 3. For the icing, add one teaspoon lemon zest to powdered sugar, milk and vanilla.
  • Chocolate chip scones: Add one cup chocolate chips to dry ingredients and toss to coat. Follow instructions from step 3.
  • Gluten-free scones: Use a gluten-free flour blend in place of all-purpose flour. Follow instructions from step 1.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours