Bakery-Style Scones
This Homemade Scones Recipe yields flaky, buttery scones that are simple to make and versatile for both sweet and savory variations.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour measure by spooning into the cup and leveling.
- 1/4 cup granulated sugar adds sweetness and browning.
- 1 tbsp baking powder for lift and lightness.
- 1/2 tsp salt balances flavor.
Wet Ingredients
- 3/4 cup heavy cream plus extra for brushing.
- 1 large egg for binding and color.
- 1 tsp vanilla extract optional for sweet scones.
Fat
- 6 tbsp cold unsalted butter, diced keep very cold for flakiness.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and keep everything cold before baking.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter with a pastry cutter or two forks until pieces are pea-sized. A few larger bits are okay.
- Whisk cream, egg, and vanilla in a measuring cup. Pour into dry ingredients and stir until just combined.
- Turn dough onto lightly floured surface. Pat into a 1-inch thick circle, fold the dough over for layers, then pat again.
- Cut into 8 wedges or use a 2.5-inch cutter for rounds. Transfer to baking sheet, spaced 1 inch apart, and brush tops with extra cream.
Baking
- Bake for 12–16 minutes until golden and risen.
- Cool briefly on a rack, then serve.
Notes
Keep everything cold to achieve flaky texture. Adds savory options like grated cheddar and chives or sweet options like dried fruits.