Flaky Scones
This scones recipe guarantees bakery-quality, flaky, and buttery scones every time with a simple and forgiving method.
Ingredients
Dry Ingredients
- 2 cups 2 cups (250 g) all-purpose flour Provides structure
- 1/4 cup 1/4 cup (50 g) granulated sugar Adds tenderness and browning
- 1 tbsp 1 tbsp baking powder Provides lift
- 1/2 tsp 1/2 tsp salt Balances flavor
Fat and Liquid
- 6 tbsp 6 tbsp (85 g) cold unsalted butter Grated or cut into pea-size pieces for flakiness
- 3/4 cup 3/4 cup (180 ml) heavy cream Offers richness and tenderness; substitute buttermilk for tang
- 1 large 1 large egg Optional for egg wash, adds shine and color
Add-ins
- 3/4 cup 3/4 cup berries, chocolate chips, or grated cheese Optional variations
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- In a bowl, whisk flour, sugar, baking powder, and salt, ensuring ingredients are cold.
- Add cold butter and use a pastry cutter or grate it into the flour until pea-sized.
- Create a well in the mixture and pour in 3/4 cup cream; stir gently until the dough just comes together.
- Turn dough onto a lightly floured surface, pat into a 1-inch thick round, avoiding kneading.
- Cut the dough into 8 wedges and place them on the baking sheet.
- Brush the tops with cream or egg wash and bake for 12-15 minutes until golden.
- Cool slightly on a rack and serve warm.
Notes
For optimal results, keep all ingredients cold and avoid overworking the dough. Store in an airtight container for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.