The recipe most often requested by Inn at Green River guests is my Cream Scones. Guests frequently comment that they don’t ordinarily like scones, but they find mine light and delicious. This recipe is not complicated, and most scones recipes I have checked are basically the same, but I have a few tips about ingredients and the handling of the dough that I want to share with you.

cream scones

First, you must make them with heavy cream and real butter, otherwise they will not be light and fluffy. Don’t even bother trying this recipe if you plan to substitute milk for the cream or try other ways to make it “low fat” — you will not be happy with the results.

Also, as scones are a quick bread, i.e., no yeast and no rising time required, you must take care not to handle the dough too much, or you activate the gluten, and end up with a tough scone.

You should also keep the ingredients cold, working with cold, right-out-of-the-fridge butter, cream and eggs. You could even put your mixing bowl in the fridge beforehand.

Here is the Cream Scones recipe:


  • 2 C. unbleached flour
  • 1/4 C. sugar
  • 3 tsp. baking powder
  • 1/4 tsp. salt, or none if using salted butter
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 1 C. heavy cream

I stir the dry ingredients together, then cut the butter into the flour mixture with an old fashioned pastry cutter, or even two knives, until the butter is dispersed throughout, but is still cold and solid, and shows lumps about the size of a pea. Then, after adding the beaten egg, vanilla and cream, I quickly use my hands to gently work the liquid into the flour and butter mixture, until it just holds together. I form three balls of dough, and pat each one out in a circle about 7″ or 8″ in diameter and about 3/8″ to 1/2″ thick. I don’t roll out the dough because that would again be working it too much. I just cut each circle into 8 wedges as if cutting a pie. I transfer the wedges to an un-greased cookie sheet, sprinkle with a bit of sanding sugar, and pop into a preheated, 400 degree oven for 12-15 minutes, or until golden brown.

video still

If I don’t have a full house at the Inn, and don’t need 24 scones at breakfast that morning, I pop the cut circle of scone dough wedges, wrapped in the parchment paper I worked on, into the freezer on a cookie sheet, until they harden. Then I put them into a zip lock bag, and keep frozen until I need them. In the morning, I take out as many frozen scones as I need, and bake on an un-greased cookie sheet in a cooler oven for a longer time, ie. 350 degrees for 20 minutes.

I had a great time filming a video with two friends, B. Docktor and Tony Gravett on how to make these cream scones. You can see the video on the Inn’s Youtube page.

camera man shooting B-roll for a video about the Innkeeper's scone recipe

You will see that although I make these scones so often I could do it in my sleep, I made a few mistakes while on camera, like measuring the 1 cup of heavy cream the recipe calls for, and adding it all at once, which I never do when making the scones ordinarily. In fact, I don’t measure the cream at all, just add a bit less than I think I need to the egg and vanilla, and after incorporating the liquid with my hands into the flour mixture, I add a bit more cream if needed. As I added it all at once, I ended up with a dough that was too wet, but that can be remedied by adding a bit more flour, which I did. I also forgot to mention the baking powder. This being on camera is tough work!

Find more of my favorite recipes here.


  • Mary Crimmind June 15, 2016 at 10:45 am

    So excited to have this!! They were wonderful and I looked forward to them every morning when I was there


  • Patricia June 15, 2016 at 2:34 pm

    Deborah — I do remember your Inn very well as I loved everything about it. Will try this recipe and pass it along.

    We live IN CA and are too far for frequent visits, but I loved your house/Inn and have recommended it to our young relatives who live in NY.

    We were in up state NY in June that year to attend a niece’s graduation from Cornell. You live in God’s country. The views are beautiful from the Inn and in the country side where you live. After I dropped my husband off at the local golf course I was free to visit the historic and scenic spots no more than 15 miles from your home. I also found a fantastic yarn shop in the next town over (I am a knitter) and did some estate sales rummage sales as well. One of the days we drove to Hyde Park on the Hudson . Beautiful.

    We had the upstairs corner room with the great views of the old parsonage grounds outside of all of the windows. The room also had a fireplace, a 4 poster bed and was decorated beautifully. Since I love 18th and 19th century Americana I knew I had chosen the right Inn.

    Your breakfasts were delicious and served in your cozy dining room, again with bucolic views out of the windows. I do remember great coffee too !


    Patricia Warnock


  • Patrick L. Boyd-Lloyd June 15, 2016 at 4:15 pm

    We were fortunate enough to visit the Inn in 2007 when in upstate NY for an Open Days tour ( I know we’re WAY overdue to come back, but being from Dallas, it’s a little out of our way, lol)
    Anyway – Ill never forget our weekend there, and your delicious scones !
    Thanks for sharing the recipe !


  • Teri Grimm August 20, 2018 at 2:39 pm

    These are the best scones I’ve ever had. Thanks for sharing the recipe– I can’t wait to try to make them at home. Staying at the inn was lovely and your delicious, beautifully presented breakfasts were a real treat.


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