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.

Shipping Details

We ship our fresh fruit and other perishable foods next-day and second-day on Mondays, Tuesdays, and Wednesdays with a next day option on Thursdays. This way, your order will arrive by week's end and won't sit in a warehouse over the weekend. If you order on a Wednesday, Thursday, or Friday, please allow for additional shipping time. Your patience will be rewarded with the freshest products! We also offset the climate impact with carbon-neutral shipping which supports projects that offset the emissions of the shipment's transport. View more details about our shipping rates, order deadlines, delivery estimates, and fulfillment schedule for our perishable vs. non-perishable products.

Customer Reviews

Based on 26 reviews
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


Cream Scones

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