Homemade Scones
A reliable recipe for buttery, flaky scones with a tender interior, perfect for brunch or any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Structure and tender crumb.
- 1/4 cup granulated sugar Flavor + slight browning.
- 1 tbsp baking powder Lift and lightness.
- 1/2 tsp salt Balances sweetness.
Fat
- 6 tbsp cold unsalted butter, grated Cold fat = flaky layers.
Liquid Ingredients
- 2/3 cup heavy cream Gives tenderness and flavor.
- 1 unit egg Adds structure and color.
- 1 tsp vanilla extract or Dijon Flavor boost, choose based on sweet or savory.
Optional Mix-Ins
- 3/4 cup berries, chocolate chips, or grated cheese Add at the last moment to avoid crushing.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt in a bowl. Sift if you want a lighter mix.
- Grate cold butter into the dry mix. Toss briefly with fingers to coat.
- Whisk cream, egg, and vanilla together. Pour into the dry mix and fold gently with a spatula until just combined.
- Fold in mix-ins quickly, if using berries, toss them in a spoonful of flour first to prevent bleeding.
- Turn dough onto a lightly floured surface. Pat into a 7-8 inch disk about 1 inch thick.
- Cut into 8 wedges with a sharp knife. Transfer wedges to the sheet with space between. Brush tops with cream.
Baking
- Bake for 12–16 minutes until golden on top. Rotate once for even color.
- Cool slightly on a rack; scones continue to set as they cool.
Notes
For best results, keep ingredients cold, work quickly, and use a hot oven.