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Macrina Bakery’s Cream Scones: A Taste of Seattle Sunshine

I still remember my first visit to Macrina Bakery in Seattle. The aroma of freshly baked bread and pastries hung heavy in the air, a comforting cloud that promised deliciousness. But it was the cream scones, golden and slightly misshapen, that truly captured my heart. Their unassuming appearance belied a tender, buttery interior and a delicate sweetness that made them the perfect accompaniment to a steaming cup of coffee on a drizzly Seattle morning. Recreating these at home brings back those comforting memories, filling my kitchen with the same irresistible scent and offering a taste of Pacific Northwest perfection, no matter where I am.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10-12
Yield: 10-12 scones
Dietary Type: Not specified (contains dairy)

Ingredients

3 1/2 cups all-purpose flour
3/4 cup caster sugar
2 tablespoons baking powder
1 teaspoon salt
2 1/2 cups heavy cream
1 cup blueberries (or whatever fruit you want, such as raspberries, chocolate chips, or dried cranberries)
Powdered sugar (for dusting, optional)

Equipment Needed

Large bowl
Medium bowl
Whisk or mixer
Baking sheet
Parchment paper
Work surface
Bench scraper or knife

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the scones from sticking and make cleanup a breeze.
In a large bowl, sift together the flour, sugar, baking powder, and salt. Sifting ensures a light and airy texture by removing any lumps and evenly distributing the leavening agents.
Mix in your fruit, nuts, or zest into the dry ingredients. Gently toss them to coat, ensuring they are evenly dispersed throughout the dough. This step adds flavor and visual appeal to the scones. For blueberries, be gentle to prevent them from bursting and staining the dough.
In a medium bowl, beat the heavy cream with a whisk or mixer until you get medium-soft peaks. This step is crucial for creating a tender and light scone. Be careful not to overwhip the cream, as this will result in a dense scone. You want the cream to hold its shape but still be soft and pliable.
Fold half of the whipped cream into the flour mixture, mixing carefully. Try to get all of the flour off the bottom of the bowl. Use a gentle folding motion to incorporate the cream without overmixing the dough. Overmixing will develop the gluten in the flour, resulting in a tough scone.
Mix in the other half of the whipped cream and fold in very gently. Continue folding until the dough just comes together. It’s okay if there are still some streaks of flour. Avoid overmixing at all costs!
Lightly flour a work surface, and carefully pour the mixture out onto the surface. The dough will probably still be a bit wet, with dry bits of flour here and there. Don’t worry if it seems a bit messy; that’s perfectly normal.
Flour your hands, and carefully shape the dough into a 1-inch thick rectangle. Then, fold the dough in half over itself and flip it over. This process, called laminating, creates flaky layers in the scones. It should start to become somewhat moldable.
If it seems too wet still, sprinkle a touch of flour on the top and shape and fold again. However, don’t do this too many times or you’ll kill the advantage of whipping your cream first. The goal is to create a dough that is just barely holding together.
Once it will basically hold together, form a 3×16 inch rectangle about an inch or so thick. A bench scraper or knife can be helpful for achieving clean edges.
Cut the rectangle into triangles (about 10 to 12). Use a sharp knife or bench scraper to ensure clean cuts. The size of the triangles will determine the size of your scones.
Lift scones and place onto the parchment very close together. They should almost be touching, but not quite… maybe 1/4 or 1/8 of an inch between. Placing the scones close together encourages them to rise upwards rather than spreading outwards, resulting in a taller, more attractive scone.
Bake for 20 minutes or until golden brown. The scones are done when they are golden brown on top and the internal temperature reaches around 200°F (93°C). Keep a close eye on them during the last few minutes of baking to prevent burning.
Scones should cool for about 15 minutes, then dust with powdered sugar, if desired. Letting them cool slightly allows them to firm up and prevents them from crumbling when you eat them.

Expert Tips & Tricks

Cold ingredients are key! Use cold heavy cream to ensure the butterfat remains solid and creates steam during baking, resulting in a flakier scone.
Don’t overmix! This is the most important tip for scone success. Overmixing develops the gluten in the flour, leading to tough, dense scones. Mix just until the dough comes together.
Handle the dough gently. Avoid pressing or kneading the dough too much, as this will also develop the gluten.
For extra golden tops, brush the scones with a little extra heavy cream or milk before baking.
If you don’t have caster sugar, you can use granulated sugar. However, caster sugar dissolves more easily, resulting in a smoother texture.
Make-ahead tip: Shape the scones and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. You may need to add a few minutes to the baking time.

Serving & Storage Suggestions

Serve the cream scones warm with a dollop of clotted cream, jam, or a drizzle of honey. They are also delicious on their own with a cup of coffee or tea.

Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze the scones in a freezer-safe bag or container for up to 2 months. Reheat frozen scones in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	432 kcal	N/A
Calories from Fat	202 kcal	N/A
Total Fat	22.5 g	34%
Saturated Fat	13.8 g	68%
Cholesterol	81.5 mg	27%
Sodium	474 mg	19%
Total Carbohydrate	52.8 g	17%
Dietary Fiber	1.5 g	6%
Sugars	16.6 g	N/A
Protein	5.8 g	11%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Lemon Poppy Seed Scones: Add 1 tablespoon of lemon zest and 2 tablespoons of poppy seeds to the dry ingredients.
Chocolate Chip Scones: Substitute the blueberries with 1 cup of chocolate chips.
Cranberry Orange Scones: Substitute the blueberries with 1 cup of dried cranberries and add 1 tablespoon of orange zest to the dry ingredients.
Savory Scones: Omit the sugar and add 1/2 cup of shredded cheese and 1/4 cup of chopped herbs (such as chives, rosemary, or thyme) to the dry ingredients.
Gluten-Free Scones: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid to achieve the desired consistency.
Dairy-Free Scones: Substitute the heavy cream with a plant-based heavy cream alternative, such as coconut cream or cashew cream.

FAQs (Frequently Asked Questions)

Q: Can I use milk instead of heavy cream?
A: While you can use milk, the heavy cream is what gives these scones their rich, tender texture. The higher fat content creates a more moist and flavorful scone.

Q: My scones are too dry. What did I do wrong?
A: Most likely, you overmixed the dough or added too much flour. Be sure to measure your ingredients accurately and mix just until the dough comes together.

Q: Can I freeze the scones before baking?
A: Yes, you can freeze the unbaked scones. Place the shaped scones on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: How do I prevent the blueberries from bleeding into the dough?
A: Gently toss the blueberries with a tablespoon of flour before adding them to the dry ingredients. This will help absorb any excess moisture and prevent them from bursting.

Q: Why are my scones not rising?
A: Make sure your baking powder is fresh and active. Also, avoid overmixing the dough, as this will deflate the leavening agents. Placing the scones close together on the baking sheet will also help them rise upwards.

Final Thoughts

These Macrina Bakery cream scones are more than just a recipe; they’re a taste of comfort, a reminder of simpler times, and a connection to a special place. Don’t be intimidated by baking; these scones are surprisingly easy to make, and the results are well worth the effort. So, gather your ingredients, preheat your oven, and prepare to be transported to a cozy Seattle bakery with every delicious bite. I encourage you to try this recipe and make it your own, experimenting with different fruits, nuts, and flavors. And please, share your creations and feedback – I’d love to hear how they turn out! Pair them with a steaming latte for the ultimate treat!

Macrina Bakery’s Cream Scones Recipe