Scones are a classic, buttery pastry often associated with British teatime, but they make for a perfect breakfast or snack any time of day. The key to great scones is achieving the perfect balance between flaky and soft. This recipe will guide you to make light, fluffy scones that can be enjoyed plain, with jam and cream, or filled with your favorite add-ins such as dried fruit or chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup dried fruit (raisins, cranberries, or currants), chocolate chips, or nuts
Equipment
- Mixing bowls
- Pastry cutter or forks
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
Instructions
- Preheat the oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. - Mix dry ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. - Cut in the butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. - Add wet ingredients:
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently with a spoon or spatula until just combined. If you’re adding dried fruit or chocolate chips, fold them in at this stage. - Form the dough:
Turn the dough out onto a lightly floured surface and knead it gently just until it comes together. Do not overwork the dough, as this will result in dense scones. - Shape the scones:
Pat the dough into a circle that is about 1-inch thick. Use a sharp knife or a pastry cutter to cut the dough into 8 wedges. - Bake the scones:
Arrange the scones on the prepared baking sheet, leaving space between each one. Brush the tops with a little extra heavy cream to give them a golden finish. - Bake for 12–15 minutes:
Bake the scones in the preheated oven for 12–15 minutes, or until they are lightly golden on top and firm to the touch. - Serve:
Allow the scones to cool slightly before serving. Enjoy them warm with clotted cream, jam, or a drizzle of honey.
Tips
- Cold butter is key: For flaky scones, use cold butter and avoid overmixing the dough.
- Flavor variations: Add lemon zest, orange zest, or spices like cinnamon or nutmeg to enhance the flavor of your scones.
- Make ahead: You can freeze the unbaked scones. Place the cut scones on a baking sheet and freeze them. Once frozen, transfer them to a zip-top bag and bake from frozen, adding a few extra minutes to the baking time.
With their delicate crumb and light, buttery texture, homemade scones are a treat everyone will love. Whether you serve them at a tea party, as a breakfast pastry, or simply enjoy them as a snack with your favorite jam, this easy recipe ensures you’ll enjoy the perfect scone every time.
Scones Recipe
Make perfect scones with this easy recipe! Whether for breakfast, tea time, or dessert, these tender, flaky scones are simple to prepare and can be customized with your favorite fruits or flavors.
Equipment
- Mixing bowls
- Pastry cutter or forks
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 2/3 cup heavy cream plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup dried fruit raisins, cranberries, or currants, chocolate chips, or nuts
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- Add wet ingredients:
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently with a spoon or spatula until just combined. If you’re adding dried fruit or chocolate chips, fold them in at this stage.
- Form the dough:
- Turn the dough out onto a lightly floured surface and knead it gently just until it comes together. Do not overwork the dough, as this will result in dense scones.
- Shape the scones:
- Pat the dough into a circle that is about 1-inch thick. Use a sharp knife or a pastry cutter to cut the dough into 8 wedges.
- Bake the scones:
- Arrange the scones on the prepared baking sheet, leaving space between each one. Brush the tops with a little extra heavy cream to give them a golden finish.
- Bake for 12–15 minutes:
- Bake the scones in the preheated oven for 12–15 minutes, or until they are lightly golden on top and firm to the touch.
- Serve:
- Allow the scones to cool slightly before serving. Enjoy them warm with clotted cream, jam, or a drizzle of honey.
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