Bakery-Perfect Scones
This Bakery-Perfect Scones Recipe delivers flaky, buttery scones with minimal fuss and is beginner-friendly. Perfect for brunch paired with various add-ins.
Ingredients
Dry Ingredients
- 2 cup all-purpose flour Measure by spooning and leveling.
- 1/3 cup granulated sugar Adds sweetness and browning.
- 1 tbsp baking powder For lift and lightness.
- 1/2 tsp fine salt Balances flavor.
Fat & Liquid
- 6 tbsp cold unsalted butter, cubed Creates flakiness via steam.
- 2/3 cup heavy cream (plus extra for brushing) Tenderizes and adds richness.
- 1 large egg egg Binds and enriches the dough.
Add-ins (Optional)
- 1 cup berries, chocolate chips, or grated cheddar + chopped chives Personal flavor choice.
Instructions
Preparation
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until pea-sized pieces remain.
- In a separate bowl, whisk together the cream and egg, adding extracts if desired.
- Pour the wet mixture into the dry ingredients and fold until it just holds together.
- Gently fold in any mix-ins without overworking the dough.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round.
- Cut into wedges or scoop into rounds for drop scones.
Baking
- Brush the tops with cream and sprinkle with coarse sugar (for sweet) or flaky salt (for savory).
- Bake for 12–16 minutes until golden and risen. Rotate the pan halfway through.
- Cool briefly on a rack before serving warm.
Notes
Keep everything cold for best results. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Freezing options available.