Scones
This Scones Recipe promises bakery-quality, flaky, buttery scones every time, with a forgiving formula that’s easy to tweak for sweet or savory variations.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour provides structure
- 1/4 cup sugar for flavor and browning
- 1 tbsp baking powder for lift
- 1/2 tsp fine salt to balance flavors
Cold Fat
- 6 tbsp unsalted butter, cubed and chilled creates flaky layers
Wet Ingredients
- 3/4 cup heavy cream rich liquid that tenderizes and browns
- 1 large egg adds structure and color
- 1 tsp vanilla (optional for sweet scones)
Optional Mix-Ins
- 1/2 cup berries, chocolate chips, or grated cheddar for added flavor
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Chill the baking sheet briefly to keep the butter cold.
- Whisk dry ingredients: flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits.
- Whisk cream and egg together. Pour most into the dry mix; reserve a tablespoon for brushing. Add mix-ins now. Stir gently until a shaggy dough forms.
- Turn dough onto a floured surface. Press into a 1-inch (2.5 cm) thick disk. Fold once and press again to build layers, then shape into an 8-inch (20 cm) disk.
- Cut into 8 wedges with a sharp knife. Transfer wedges to the chilled sheet, spacing them apart.
- Brush tops with reserved cream-egg mix for color. Sprinkle sugar or sea salt as desired.
- Bake for 12–16 minutes until golden and risen. Cool for 5 minutes on the tray, then finish on a rack. Serve warm.
Notes
Keep butter cold and handle dough briefly. For uniform scones, freeze the cut wedges for 10 minutes before baking.