Bakery-Quality Scones
This scones recipe creates bakery-style, flaky, and buttery scones every time with a simple technique and minimal handling.
Ingredients
Dry Ingredients
- 2 cups 2 cups (250 g) all-purpose flour Structure.
- 1/4 cup 1/4 cup (50 g) sugar Light sweetness for neutral scones.
- 1 tablespoon 1 tablespoon baking powder Lift.
- 1/2 teaspoon 1/2 teaspoon baking soda Extra tender crumb.
- 1 teaspoon 1 teaspoon flaky salt Balances flavor.
Fat and Liquid
- 6 tablespoons 6 tablespoons (85 g) cold unsalted butter, cubed Creates flakiness.
- 3/4 cup 3/4 cup (180 ml) cold heavy cream or buttermilk Moistness and acidity.
- 1 large 1 large egg Richness and structure.
Extras (optional)
- 1 teaspoon 1 teaspoon vanilla or lemon zest Flavor boost.
- 1/2 cup 1/2 cup add-ins: currants, chocolate chips, cheddar, chives Customize.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut butter into the flour until pea-sized lumps remain.
- Stir in any dry add-ins (e.g., dried fruit or cheese).
- Whisk cream and beaten egg together; reserve 1 tablespoon for brushing. Pour into the flour mixture and mix gently until a shaggy dough forms.
- Turn dough onto a lightly floured surface and pat into a 7–8 inch (18–20 cm) circle, roughly 1 to 1 1/4 inch (2.5–3 cm) thick.
- Fold the circle in half and pat again to create subtle laminations.
- Cut into 8 wedges or use a cutter. Place pieces on the baking sheet.
- Brush tops with reserved egg-cream wash and sprinkle with sugar or flaky salt.
Baking
- Bake for 12–16 minutes until golden and tops spring back. Rotate pan halfway for even color.
- Cool for 10 minutes on a wire rack before serving warm with butter, clotted cream, or jam.
Notes
Keep everything cold: butter, bowl, even flour if your kitchen is warm. Don't overmix, and use a sharp cutter for the best rise.