Cream Scones


While we love breaking new ground, some traditions are perfect as they are. Our English-style cream scones pair wonderfully with our marmalades and conserves for breakfast or for afternoon tea.

This product is perishable and ships frozen. Keep frozen until baking.


Organic flour, organic butter, organic sugar, sour cream, cream, organic eggs

Manufactured in a facility that processes tree nuts, peanuts, wheat, milk, and eggs.

Storage & Handling

Keep frozen until baking. Pre-heat your oven. For convection ovens, lower the given temperature by 25°. If your pastries brown too quickly, cover them with a loose sheet of foil. We include parchment sheets with each shipment and recommend that you use them to line your baking tray. For a golden brown crust, brush the dough with cream, milk, or an egg-wash. At 375°, bake for 25 minutes or until golden brown. Scones are best when served warm.

The Frog Hollow Farm Guarantee

Our promise to you: if your order doesn't arrive fresh and if you or your recipients aren't delighted, we'll make it right.

Carbon Neutral Shipping

Our commitment to the planet means that we offset the climate impact of every order with carbon-neutral shipping which supports projects that offset the emissions of the shipment's transport.

Orders placed on Monday and Tuesday, will ship the following day.

Orders placed Wednesday through Sunday will ship the following week, except Wednesday orders placed with Next Day or Ground to Zone 1.

Customer Reviews

Based on 27 reviews
Cream Scones

Very good, baked just right.

Cream scones

The scones that replaced the spoiled ones because of UPS missed handling
Were excellent, we put plum jam on the hot scone & enjoyed.
Thank you for quick action & replacing our order.



Cream Scones

Love them.

Authentic English scones--as perfect as I've ever had

The scones I ordered from Frog Hollow Farm are incomparable. Really and truly, they are as good as the homemade scones an Australian lady use to make for a cafe bookstore in Camden, Maine back in the 1970's--just the right texture (light and soft) and soooo tasty with jam and Devonshire cream. I'd love to have the recipe if you were willing to share it with me, as to date I have never even come close to making them as perfectly as the ones you make. Robert Stanton

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