Classic afternoon tea scones with orange zest, served with an easy homemade Devonshire cream- These English-style cream scones freeze well and are perfect for tea time, brunch, or guests.
Why You’ll Love This Cream Scone Recipe
- A simple, old-fashioned English cream scone recipe that feels delightfully fancy without being fussy
- A hint of fresh orange zest adds subtle brightness to every bite
- Perfect for afternoon tea, bridal showers, or cozy weekend brunches
- Quick to make, but beautiful enough to feel like they came from a tea room
- Freezes beautifully, making them ideal for make-ahead guests
- Served with easy homemade Devonshire cream that makes this recipe extra special
If you’d like to read the story behind this recipe and a memorable afternoon tea shared with my sisters, you’ll find it at the bottom of this post.
Ingredients You’ll Need
(See the printable recipe card below for exact measurements and step-by-step instructions.)
- All-purpose flour – the base for tender, flaky scones.
- Sugar, baking powder, and salt – to sweeten and lift the dough.
- Cold butter – creates that irresistible flaky texture.
- Whipping cream – for richness and moisture.
- Orange zest – adds a touch of elegance and brightness.
- Dried cranberries – a lovely tart contrast to the sweet cream.
- Additional whipping cream and sugar – brushed on top for a golden finish.
For the Devonshire Cream:
- Cream cheese, powdered sugar, vanilla, and whipping cream – whipped together to make the dreamiest spread for warm scones.
And, also, your favorite jar of strawberry jam!
Cream Scones Video
Watch me make this scone and devonshire cream recipe by clicking the play button below:
Step by Step Instructions for Cream Scones with Devonshire Cream
(For all the detailed instructions, refer to the printable recipe card above.)
1.Stir together dry ingredients. 
2.Cut in butter with a pastry blender. 
3.Stir in cream.
4.Add cranberries & orange zest. 
5.Roll out to 3/4 inch thick & cut with round cutter. 
6.Brush with cream & sprinkle with sugar.
Helpful Tips When Making This Recipe
- Keep your butter cold for the flakiest texture.
- Don’t overmix the dough—gentle handling keeps them tender.
- Bake on parchment paper for easy cleanup.
- Serve scones slightly warm for the best flavor and texture.
- Whip up the devonshire cream while the scones are baking, and place in the fridge to cool.
- Use fresh cream cheese. I used some that I had previously frozen, and it didn’t work out as good!!
Substitutions and Variations for Cream Scones
- Swap dried cranberries for currants, raisins, or dried cherries.
- Add ½ cup chopped pecans or walnuts for a nutty twist.
- Make plain cream scones by omitting the fruit altogether.
- Cut them into triangles instead of rounds for a rustic look.
Grandma Rita’s Kitchen Tips
Have fun creating events with friends and family where you take out the “good dishes” and USE them! It’s a fun way to honor the memory and the special stories of where they came from.
How to Serve and Eat Scones with Strawberry Jam & Cream
- Serve the scones on a pretty plate or place them in a cloth covered basket.
- When ready to eat one, split the scone in half, spread each half with jam and then top with devonshire cream.
- Enjoy with a hot cup of tea!
A Sweet Summer Scone Memory
This summer my two sisters and niece came up from Montana to my Canadian home for a visit. To say it was a highlight of my summer is an understatement, indeed! It’s a long trip, so we rarely have family guests, and of course I wanted to make their time here full of special memories (so they’ll want to come back again!).
Here in Canada, tea time—and a “proper pot of tea”—is a well-loved tradition for some. In Victoria, BC, there are places like the Empress Hotel that offer afternoon tea time as part of their restaurant experience—and at over $100 a person, it’s quite the event!
When my niece casually mentioned that she’d love to have an afternoon tea, I thought it was a splendid idea. So, we got right on it! I found this recipe for cream scones and Devonshire cream in a sweet little book titled Tea with Patsy Clairmont—a gift from my mom decades ago. It made it feel like she was part of this special occasion, too.
We set up our tea time on our little backyard patio with a china teapot (the same pattern my Grandma had), and it was absolutely delightful. We all agreed—this recipe is a keeper! The scones are soft and tender, not too sweet, and paired with jam and Devonshire cream, they make the perfect elegant tea-time treat. I’m convinced that the touch of orange zest is the “secret ingredient” that gives them such a sophisticated flavor—so don’t leave that out!
Other Afternoon Tea Time Treats You Might Enjoy:
- Grandma’s Old Fashioned Lemon Bars
- Cranberry Lemon Bars (They’re similar to Starbuck’s Cranberry Bliss Bars)
- Grandma’s poppyseed bread recipe (with cake mix!)
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Scones with Devonshire Cream & Jam
Soft, tender cream scones served with strawberry jam and homemade Devonshire cream make a cozy afternoon tea at home feel special.
Ingredients
Method
- Preheat the oven to 375°F. Pop the butter cubes, mixing bowl and whisk attachment in the freezer for a few minutes while you prepare the rest.
- Combine flour, sugar, baking powder and salt in a medium bowl.
- Cut in the cold butter until the mixture looks like coarse oatmeal.
- Make a well in the centre, add 1 cup whipping cream and stir gently until just moistened.
- Fold in the dried cranberries and orange zest.
- Turn the dough onto a lightly floured surface. Knead gently and roll to ½–¾ inch thick.
- Cut with a 2-inch round biscuit cutter and place 2 inches apart on a parchment-lined baking sheet.
- Brush the tops with the remaining 2 tablespoons of whipping cream and sprinkle with sugar.
- Bake for 15 minutes, until golden brown. Serve warm with Devonshire cream and strawberry jam.
- For the Devonshire cream: Beat the cream cheese until fluffy. Add powdered sugar and vanilla and beat again until light and fluffy. Gradually beat in the whipping cream until spreadable, taking care not to overbeat. Chill for at least 2 hours before serving. (Makes 1 cup Devonshire cream.)
Notes
You must use full-fat cream in this recipe.
Be sure to use full-fat cream here, as it’s essential to the texture.
