Scones
A simple, bakery-quality recipe for flaky, tender, buttery scones that are easy to adapt and perfect for breakfast.
Ingredients
Dry ingredients
- 2 cups all-purpose flour provides structure
- 1/4 cup granulated sugar sweetness and browning
- 1 tablespoon baking powder lift and lightness
- 1/2 teaspoon fine salt balances flavor
Fat and liquid
- 6 tablespoons cold unsalted butter, diced creates flaky layers (keep it cold!)
- 2/3 cup heavy cream or buttermilk moisture and tenderness (buttermilk adds tang)
- 1 large egg enriches the dough and helps browning
Optional mix-ins
- 3/4 cup berries, chocolate chips, or grated cheese add at the end to avoid overmixing
Instructions
Preparation
- Preheat oven to 425°F (220°C) and line a baking sheet. Chill the baking sheet if you can.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter using a pastry cutter, two forks, or your fingertips until pea-sized crumbs remain.
- Stir in any dry mix-ins now (if using cheese or chocolate). For berries, fold gently at the end.
- Whisk egg into the cream, reserve a tablespoon for brushing. Pour the liquid into the dry mix and fold gently until it just comes together.
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick round and fold once for layers.
- Cut into wedges or use a 2.5-inch cutter. Place on sheet with spacing and brush tops with reserved cream-egg wash.
Baking
- Bake for 12–15 minutes until golden and risen. Cool on a rack for 5 minutes before serving.
Notes
Keep butter cold, measure flour loosely, and do not overmix. For flaky layers, consider folding the dough before cutting.