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Scones Recipe

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These classic buttery scones are tender, flaky, and absolutely delicious! Perfect for breakfast, brunch, or afternoon tea, they’re easy to make with simple ingredients and ready in just 30 minutes. Serve them warm with butter, jam, or clotted cream for an authentic British tea experience.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) cold heavy cream, plus 2 tablespoons for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Optional: 1 cup mix-ins (chocolate chips, dried cranberries, fresh blueberries, etc.)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures the leavening is evenly distributed throughout the flour.
  3. Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating flaky layers. Work quickly to keep the butter cold.
  4. Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined.
  5. Form the Dough: Make a well in the center of the flour mixture and pour in the wet ingredients. Using a rubber spatula or wooden spoon, gently stir until the mixture just comes together into a shaggy dough. If using add-ins, fold them in now. Don’t overmix – the dough should look slightly rough and you should still see some streaks of flour. Overmixing will result in tough scones.
  6. Shape the Scones: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times just until it comes together (don’t overwork it). Pat the dough into an 8-inch circle about 3/4 to 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like cutting a pizza. Alternatively, you can pat the dough into a rectangle and cut into squares or use a biscuit cutter for round scones.
  7. Arrange and Brush: Place the scones on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream (or use a beaten egg for a deeper golden color). This creates that beautiful golden-brown finish.
  8. Bake: Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. The bottoms should also be lightly golden.
  9. Cool and Serve: Transfer the scones to a wire cooling rack. Let them cool for 5-10 minutes before serving. Scones are best enjoyed warm, slathered with butter, jam, honey, or clotted cream.

Notes

  • Keep Everything Cold: The key to flaky scones is cold butter and cold cream. If your kitchen is warm, chill your mixing bowl and even the flour in the freezer for 10 minutes before starting.
  • Don’t Overmix: Mix just until the dough comes together. Overworking develops gluten and creates tough scones.
  • Customize Your Flavor: Add 1 tablespoon lemon zest for lemon scones, 1/2 cup mini chocolate chips for chocolate scones, or 3/4 cup fresh blueberries for berry scones.
  • Make Them Ahead: Shape the scones and refrigerate them overnight on the baking sheet. Bake from cold, adding 2-3 extra minutes to the baking time.
  • Savory Variation: Reduce sugar to 1 tablespoon, add 1 cup shredded cheddar cheese and 2 tablespoons chopped fresh herbs like chives or rosemary.

Serving Size: 1 scone
Calories: 285
Sugar: 9g
Sodium: 245mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g

Nutrition

Find it online: https://focialy.com/scones-recipe/