Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • Whip’N Mix Chef


  • 1 cup all-purpose flour
  • ½ tbsp baking powder
  • ¼ tsp salt
  • 1 tsp granulated sugar (see notes)
  • ½ cup + 2 tbsp heavy cream chilled
  • 3 tbsp unsalted butter very cold
  • ½ cup add-ins of choice (chocolate chips, nuts or dried fruits)


  • Remove the rack from the oven and preheat to 425° F/220° C.
  • In a small bowl combine flour, baking powder, salt and sugar until no lumps remain.
  • In the Whip ‘N Mix Chef, add heavy cream, cover and whip on gear I until soft peaks.
  • Using the SpeedyMando Grater, grate the butter into the Whip ‘N Mix Chef. Cover and whip on gear I until combined.
  • Add the sifted ingredients to the whipped cream mixture in 2 batches, switch to gear II and mix just until dough is combined. If using additional flavoring ingredients add them now and mix on gear II.
  • Place dough on lightly floured surface. Knead the dough until fully combined and smooth.
  • Place the Silicone Baking Sheet with Rim on the cold oven rack.
  • Roll the dough out into a circle approx. 3 cm/1¼” thick and 16 cm/6″ in diameter.
  • Cut the dough into 8 equal pieces and place them on the Silicone Baking Sheet with Rim.
  • Bake for 12–15 min. Serve warm.


You can make savory scones by reducing the sugar to 1/2 tsp.


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