Scones
A reliable and versatile recipe for bakery-style scones with a tender crumb and rich flavor, perfect for both sweet and savory variations.
Ingredients
Dry ingredients
- 2 cups all-purpose flour provides base texture
- 1/4 cup granulated sugar sweetness; reduce for savory scones
- 1 tbsp baking powder primary leavening for rise
- 1/2 tsp salt balances flavor
Fat and richness
- 6 tbsp cold unsalted butter, cubed creates flaky layers
- 1/2 cup heavy cream hydrates, enriches, browns
- 1 large egg, beaten hydration
Add-ins (optional)
- 3/4 cup fruit, chocolate chips, or grated cheese for savory
Instructions
Preparation
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk dry ingredients in a large bowl, keeping lumps out of the baking powder.
- Cut in cold butter until pea-sized chunks remain.
- Stir in add-ins if using to coat with flour.
- Whisk together cream and egg; pour into dry mix and stir gently until a shaggy dough forms.
- Turn dough onto a lightly floured surface and press into a 3/4–1 inch thick round.
- Cut into 8 wedges or use a 2.5-inch cutter.
- Transfer to the baking sheet and brush tops with cream or beaten egg.
Baking
- Bake for 12–16 minutes until risen and golden, rotating pan at 8 minutes.
- Cool briefly on a rack before serving.
Notes
Keep ingredients cold. Don’t overwork the dough. Refrigerate the dough if working in warmer conditions.