Homemade Scones
A reliable recipe for bakery-style scones that are tender, flaky, and buttery, perfect for brunch or any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250 g) structure
- 1/4 cup granulated sugar (50 g) browning + flavor
- 1 tbsp baking powder (lift)
- 1/2 tsp fine salt (balance)
Fat
- 6 tbsp unsalted butter, very cold, cubed (85 g) flakiness + flavor
Wet Ingredients
- 3/4 cup cold buttermilk (180 ml) tenderness + acidity
- 1 large egg (binding + color)
- 1 tsp vanilla extract (optional, flavor)
Finish
- 1 tbsp heavy cream (for brushing)
- coarse sugar for sprinkling or flaky salt for savory
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Add cold cubed butter and work it into the flour until pea-sized pieces remain.
- Whisk together the egg and cold buttermilk, then pour into the dry mix and stir gently until a shaggy dough forms.
Shaping and Baking
- Turn the dough onto a floured surface and press into a 1-inch thick round, folding the dough over once.
- Cut into 8 wedges or use a cutter, transfer to sheet, brush with heavy cream, and sprinkle with sugar or salt.
- Bake for 12–16 minutes until golden and risen. Cool for 5 minutes before transferring to a rack.
Notes
Storage: Store cooled scones in an airtight container at room temp for up to 2 days. Freeze baked scones individually for up to 3 months.