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Two golden-brown Crown Royal scones resting on a rustic white ceramic plate, drizzled with amber-colored clotted cream and topped with edible gold flakes and a sprig of fresh thyme. Sunlight illuminates the flaky, buttery layers, with a subtle shimmer from the cream's rich texture. Background features soft, warm tones of a cozy English cottage kitchen.

The Crown Royal Scones with Clotted Cream

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These Crown Royal scones with clotted cream are a luxurious twist on the traditional UK favorite — subtly infused with honey, orange zest, and a hint of bourbon, baked until golden and tender, then served warm with thick clotted cream.

  • Total Time: 31 minutes
  • Yield: 8 scones

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 cup (60ml) Crown Royal Canadian whisky
  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 1 tbsp honey for glaze

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold butter cubes and use a pastry cutter or fingers to work until mixture resembles coarse crumbs.
  4. In a small bowl, whisk together Crown Royal, cream, egg, orange zest, and vanilla. Pour into dry ingredients and stir until just combined.
  5. Turn dough onto a lightly floured surface and gently knead 5–6 times. Pat into a 7-inch circle, about 1 inch thick.
  6. Cut into 8 wedges and place on prepared baking sheet. Brush tops with honey mixed with 1 tsp warm water.
  7. Bake 14–16 minutes, until golden brown and a toothpick comes out clean.
  8. Cool 5 minutes on pan, then transfer to a wire rack. Serve warm with clotted cream and a dusting of powdered sugar if desired.

Notes

  • For a non-alcoholic version, substitute Crown Royal with apple cider vinegar + 1 tbsp milk or use extra cream and 1/2 tsp vanilla.
  • Clotted cream can be found in specialty grocers or online — or make ahead: heat heavy cream at 180°F (82°C) for 4 hours, chill overnight, then scrape off the thickened top layer.
  • Scones are best served same-day but can be frozen for up to 2 weeks. Reheat at 350°F (175°C) for 8–10 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone with 1 tbsp clotted cream
  • Calories: 312 Kcal
  • Sugar: 12g
  • Sodium: 178mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 78mg

Find it online: https://hollywood-recipes.com/the-crown-royal-scones-with-clotted-cream/

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