Description
This recipe guides you through making perfect, tender scones with a delightful crumbly texture and customizable add-ins such as chocolate chips, berries, or nuts. These scones bake up golden and flaky, ideal for a cozy breakfast or tea-time treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
Optional Add-ins
- 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.
- Optional: coarse sugar for topping
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder to evenly distribute all dry components.
- Incorporate butter: Grate the frozen unsalted butter using a box grater directly into the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Chill this crumbly mixture in the refrigerator or freezer while preparing wet ingredients.
- Prepare wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla extract until smooth and combined.
- Combine wet and dry: Drizzle the wet mixture over the chilled butter-flour mix, add your choice of add-ins, then gently mix everything until just moistened to avoid overworking the dough.
- Form the dough: Turn the dough onto a floured surface and, with floured hands, gently work it into a ball. Add more flour if too sticky or extra cream if too dry. Press dough into an 8-inch disc and cut into 8 wedges for triangle scones. Alternatively, make smaller or drop scones per preference.
- Brush and chill: Brush the tops of the scones with the remaining heavy cream and sprinkle with coarse sugar for added crunch. Place the scones on a lined baking sheet or plate and refrigerate for at least 15 minutes to firm up the dough.
- Preheat oven: While chilling, preheat your oven to 400°F (204°C).
- Prepare baking sheet(s): Line a large baking sheet with parchment paper or a silicone baking mat. Arrange scones 2-3 inches apart after chilling. Use multiple sheets if baking mini or drop scones.
- Bake: Bake scones in the preheated oven for 18-26 minutes, until edges are golden and tops lightly browned. Larger scones require closer to 25 minutes.
- Cool and serve: Remove from oven and cool for a few minutes before serving. Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- For mini (petite) scones, press dough into smaller discs and cut accordingly.
- Use buttermilk as an alternative to heavy cream for a tangier flavor.
- Customize flavor with your choice of add-ins: berries, chocolate chips, nuts, or dried fruit work well.
- Brushing with cream and sprinkling coarse sugar on top adds a delightful crunch and sheen.
- Leftover scones can be refreshed by warming briefly in the oven or toaster oven before serving.
- Be careful not to overmix to maintain a tender crumb and flaky texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: British
Keywords: scones, breakfast recipe, baked goods, baking, tea time, easy scones, buttery scones, homemade scones
