Creamy Scones

Yield 20 scones


400gr flour

100gr sugar

110gr butter, unsalted, cut in small cubes

300ml heavy cream

1 vanilla bean

8gr or 2 teaspoons baking powder

2.5gr or 1/2 teaspoon baking soda

pinch of salt


  1. Preheat the oven at 180C degrees. Add the vanilla bean seeds and pod to the cream.
  2. Sift the flour, sugar, baking powder, baking soda and pinch of slat in a large bowl. Add the butter and rub in the flour mixture till totally integrated.
  3. Remove the vanilla pod from the cream and stir the cream mixture into the flour mixture with a wooden spoon until almost absorbed and the dough is coming together. Turn our the dough onto a lightly floured work surface. Combine the dough into a ball, roll out into 2 cm rectangle, fold the long side into thirds. Turn 90 degrees and roll out again to 2 cm rectangle.
  4. Cut out rounds with a biscuit cutter.Gather the rests, re-roll once, and cut out some more. I used a small 3 cm cutter and had about 20 scones.
  5. Place the scones on a parchment-lined baking tray. Brush tops with cream, sprinkle a little sugar on top and bake for about 20 minutes till golden brown. Rotate the baking tray halfway. Let cool to room temperature and serve with jam and/or cardamom cream.


recipe on by Sandra Slawinski

Recipe by Leeks and High Heels at