Cream scones vs. butter scones: How to convert your favorite recipe

Imagine wandering into the kitchen on a chilly weekend morning, craving your favorite cream scones. You’re ready to bake and excited for something warm and sweet. You pull out your go-to recipe, gather your flour and sugar, then open the fridge only to gasp audibly. There’s no heavy cream!

Breathe. Your scone dreams aren’t crushed; you don’t need to abandon your beloved recipe. There’s a simple substitution that will allow you to make delightful, ultra-tender scones without cream.

Swap butter and milk for heavy cream in any basic scone recipe, so you can always bake these classic treats — no matter what kind of dairy is in your fridge. Click To Tweet

Cream scones vs. butter scones via @kingarthurflour

Cream vs. butter and milk

If you’re a person who faithfully plans baking ahead and always has the necessary ingredients on hand, this substitution is still worth learning.

Why? Because there are some key differences between cream scones and butter scones. The ability to convert from one to the other allows you to make a batch with the perfect texture and appearance.

We’ll help you decide which kind of scone is just right for your occasion.

Cream scones vs. butter scones via @kingarthurflour

Cream scones 101

Using heavy cream as a base, cream scones can feel like a morning indulgence.

Texture: Ultra-tender and cake-like, they’re softer than butter-based scones.

Best for: Enjoying as is or with a cup of coffee or tea; can also be dressed up as shortcake and served alongside fruit. Cream scones’ delicate texture is also just right for highlighting flavors like cardamom, cinnamon, espresso powder, and more.

Reason to love them: They’re quick and easy to make and don’t require working the fat into the dry ingredients.

Cream scones vs. butter scones via @kingarthurflour

Butter scones 101

Classic and timeless, butter-based scones can be hearty and delightful.

Texture: Layered, usually with craggy, crisp edges and sometimes slightly dry (while still pleasant). Overall, butter scones are sturdier than cream scones.

Best for: Splitting and topping with jam, butter, or cream. They can hold up to heavy or large mix-ins like chocolate chunks, roughly chopped nuts, or large dried fruit.

Reason to love them: They only require ingredients you’re likely to have on hand so you can make them at a moment’s notice.

Bottom line

Cream scones or butter scones? With our easy substitution, you’ll be able to convert back and forth based on what you’re looking for (or what’s in your fridge at the moment).

Cream scones vs. butter scones via @kingarthurflour

The substitution ratio

Are you ready for the ultimate conversion?

Replace 1 cup (227g) of heavy cream or whipping cream with 1/2 cup (113g) of butter and 1/2 cup (113g) of milk. If your recipe doesn’t call for a full cup of heavy cream, scale down the amount of butter and milk that’s used accordingly.

This ratio also works if you’d like to go in the other direction: You can replace the butter and milk in your recipe with heavy cream, basically using the same approach.

There are just a few key points about converting in each direction that you’ll want to note before diving in.Cream scones vs. butter scones via @kingarthurflour

From cream to butter and milk

If you’re starting with a cream scone recipe and want to use butter and milk instead, start by mixing together the dry ingredients. Then cut cold butter into 1/2″ chunks and add it to the dry ingredients.

Using your hands or a pastry blender, work the butter into the dry ingredients until the largest pieces of butter are slightly smaller than dime-sized. Add the milk to any of the other liquid ingredients called for in the recipe (like eggs or vanilla).

Finish the dough by gently folding the wet and dry ingredients together. (A dough scraper is a perfect tool for the job here.) If the dough looks powdery and dry, add additional milk by the tablespoon until it holds together.

Working in the cold butter in this fashion will give you a layered, slightly flaky scone.

Cream scones vs. butter scones via @kingarthurflour

This dough was made using melted butter; the baked scones turn out less craggy and more like cream scones than the traditional cold butter version.

Or melt the butter

What if you want to recreate something close to those super-tender cream scones you had your heart set on? Simply heat the butter and the milk together until the butter melts, and add them both when your recipe calls for the cream.

(Note: Let the butter and milk cool slightly if your recipe calls for adding eggs to the liquid. This will prevent the eggs from being cooked inadvertently.)

Cream scones vs. butter scones via @kingarthurflour

Testing our Cream Tea Scones

We put the substitution ratio to the test by comparing our classic Cream Tea Scones (left) with a batch converted to butter and milk (right).

Cream scones vs. butter scones via @kingarthurflour

Side by side, you can see that the cream scones are more cakey and delicate. The butter scones look almost layered and rise just a bit higher, despite the unbaked scones being the same height when they went into the oven.

Cream scones vs. butter scones via @kingarthurflour

The flavor of the cream scones is just a bit richer than the butter scones. They don’t need any additional butter or garnishes before serving. The butter-based version, on the other hand, welcomes a pat of warm salted butter.

Cream scones vs. butter scones via @kingarthurflour

From butter and milk to cream

How about if you’re going the other direction? If you’re converting butter scones to cream scones, hold back a few tablespoons of cream when adding the liquid. The dough tends to be stickier when making the conversion this way, so you might not need to add all the cream.

Cream scones vs. butter scones via @kingarthurflour

We held back about 3 tablespoons of cream here, and it gave the dough just the right texture. It’s slightly shaggy but still holds together when squeezed. If you add a full cup of cream, your dough will be quite sticky, especially if the recipe also calls for eggs.

If you end up with a difficult-to-handle dough, wrap the dough in plastic and let it chill in the fridge for 30 minutes. It’ll be much easier to work with once it’s cool.

Cream scones vs. butter scones via @kingarthurflour

Alternately, scoop sticky dough using a Scone and Muffin Scoop so you don’t have to make a mess with your hands. You’ll end up with beautiful (and delicious) “drop” scones.

Any leftover cream can be brushed on top of the dough to help your scones turn beautifully golden brown as they bake.

Cream scones vs. butter scones via @kingarthurflour

Testing our (butter-based) Scones

As a final test, we make our most popular scone recipe. The original version is made with butter and milk (right), and we converted a test batch made with cream (left).

Cream scones vs. butter scones via @kingarthurflour

As with our first test, the cream version seems slightly more indulgent. They’re delicate and have a velvety mouthfeel, especially when dunked in hot tea. They remind me of a tender shortcake, fresh from the oven. I dream about splitting one in half and filling it with freshly whipped cream. Yum!

Cream scones vs. butter scones via @kingarthurflour

The butter-turned-cream scones have a softer texture and cake-like interior. The butter scones have that classic, craggy scone look and feel.

Both are delicious; it just depends on what kind of scone you’re looking for.

Cream scones vs. butter scones via @kingarthurflour

Convert your scone style

Whether you’ve forgotten to pick up a container of heavy cream, or you’re looking to make hearty scones that can be split and covered with jam, you’ll always be ready to bake a batch of perfect scones.

Just remember the magic ratio: 1 cup (227g) of heavy cream can be replaced by 1/2 cup (113g) each of butter and milk.

If you keep in mind the tips and tricks we’ve taught you here, you’ll be able to transform any scone recipe to get exactly the results you’re looking for.

Cream scones vs. butter scones via @kingarthurflour

Find more ways to personalize and perfect your scones in our Scone Baking Guide. We hope you’ll whip up a batch and try a new flavor combination, or perhaps convert your favorite cream scones recipe to butter and milk to see which version you like best.

You might just make your best batch of scones ever!

Tell us what kind you prefer, butter or cream scones, in the comments, below.

Thanks to Jenn Bakos for taking the photographs for this post.

Kye Ameden

Kye Ameden grew up in Fairlee, Vermont and has always had a love of food, farms, and family. After graduating from St. Lawrence University, she became an employee-owner at King Arthur Flour and is a proud member of the Digital Marketing Team.


  1. Jo

    I had overchurned some lemon ice cream and it was too buttery to eat. Not wanting to waste it, I deliberated how I was going to use it until I saw this post. It had most of the ingredients inside already and nearly in the same proportions! I added blueberries for a blueberry lemon scone. Thanks KAF, I never would have tried this. P.S. they came out tender and tasty!

  2. Kim

    I grew up on scones. Either way sounds
    Good to me. My grandfather was english
    .Even had the accent. Loved. It

  3. Defrosted

    Is there a way to bookmark a blog page? I’m new to the site & have added recipes, but the blogs are great too, like this one esp the cream to butter & butter to cream conversions for biscuits, & the many comments/replies that help me in understanding the chemistry of baking.

    1. The Baker's Hotline

      While we don’t offer the option of adding blog posts to your recipe box, you can still bookmark them in your web browser! Depending on which one you’re using (Chrome, Firefox, etc) the directions will be a little bit different, but doing a Google search for “how to bookmark pages in [your browser]” should get you step-by-step instructions. Happy baking! Kat@KAF

  4. Ang

    Thank you for this exhaustive attention to scones it’s one of my favorite foods, I am British. Yesterday I made currant scones with both cream and butter! The batter was quite wet and I had to literally scoop them on to the sheeet pan. My guests however said they were outstanding.
    To make the batter easier to mold and transfer, would you recommend the addition of more flour? While the scones were delicious this baker had a hard time making them, and I don’t want to alter the deliciousness in any way. Thanks.

    1. Kye Ameden, post author

      Great question, Ang. It sounds like your scones turned out to be utterly perfect once they were baked. While adding more flour next time may make it easier to scoop the dough, it’ll make the scones heavier and drier. Here’s the solution: Mix up the scone dough/batter in a big bowl (our dough whisk is a great option for bringing the dough together) and then cover it with a bowl cover or plastic wrap and let it chill in the fridge for at least 30 minutes or up to overnight. During this rest, the flour will hydrate and absorb some of the liquid, making it easier to handle. When you take it out of the fridge, it should be less sticky and easier to scoop. And most importantly, the baked scones should still be perfect! Kye@KAF

    2. Ang

      Thank you for the suggestion Kye.
      I will start making the scones earlier the next time I have company for tea.I like to serve them warm with Irish butter (yes even more dairy) and lemon curd,so have been making them immediately prior to serving.

  5. emily gerhard

    *in the king arthur flour 200th anniversary cookbook is a sour cream scones recipe. I usually substitute nonfat yogurt for the sour cream, which makes a beautiful, nonfat scone, and works every time! i have chloresterol issues.

    1. Kye Ameden, post author

      Depends on just how soured your cream is, Cyndy. We don’t recommend using expired dairy to prevent anyone from getting sick. If your cream still smells clean (no funk), doesn’t have any mold or visible chunks, feel free to use it in this recipe. It might give the scones a slight buttermilk flavor. Enjoy! Kye@KAF

  6. Marge Remeika

    I made both heavy cream scones and the converted milk with melted butter. Cream scones were delicious. After mixing the milk plus butter the dough rose quickly when I mixed it with slightly warm milk butter mix. I then froze uncooked scones . When taken from the freezer and cooked they had deflated, and did not rise much when cooked. Not good and I will not try melted butter mixture again
    Should I have cooked them as soon as mixed instead of freezing first.?

    1. Kye Ameden, post author

      Hi Marge,
      Thanks for giving these methods a try and for sharing your thoughts with us. We’re surprised to hear your scones puffed up quite so readily after mixing. Using milk cooler milk may have made the dough rise less. (Heat activates the baking powder more quickly than room temperature or cool liquid.) We froze a batch of the melted butter and milk scones and found that they turned out nicely if the dough was moved right to the freezer after it was mixed. If the pressure to move quickly makes you hesitant, you can always bake the scones and then freeze the baked scones if you’re looking to save some for later. We’re glad the cream scones turned out perfectly! Kye@KAF

  7. Yen from Montreal

    Question: is possible to add almond flour to this dough? Thank you very much.
    P. S. I always weigh baking ingredients.

    1. Kye Ameden, post author

      Adding almond flour to scones is a fabulous idea! It makes them even more tender, while also imparting a buttery, rich flavor. Replace up to 25% of the flour in your recipe with almond flour for best results. For more tips on baking with almond flour, check out our post Baking with almond flour. Happy baking! Kye@KAF

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