Ingredients
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
Add-ins (Optional)
- 1 to 1 and 1/2 cups add-ins such as chocolate chips, berries, nuts, or fruit
- Coarse sugar for topping (optional)
Instructions
- Combine Dry Ingredients: Whisk the flour, sugar, salt, and baking powder in a large bowl until evenly mixed. This ensures your scones will rise properly and have balanced flavor.
- Incorporate Butter: Grate the frozen unsalted butter using a box grater into the flour mixture. Combine using a pastry cutter, forks, or your fingers until the mixture turns into pea-sized crumbs. This cold butter method helps create flaky layers. Chill the mixture in the refrigerator or freezer while preparing the wet ingredients.
- Mix Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. This mixture adds moisture and richness to the dough.
- Combine Wet and Dry: Drizzle the wet ingredients over the chilled flour-butter mixture. Add your desired add-ins like chocolate chips or berries. Mix carefully until the dough is just moistened and cohesive without overworking it to maintain tenderness.
- Form the Dough: Turn the dough out onto a floured surface. With floured hands, gently work it into a sticky ball. If too sticky, sprinkle a little more flour; if too dry, add 1-2 tablespoons heavy cream. Press the dough into an 8-inch disc.
- Cut Scones: Using a sharp knife or bench scraper, cut the disc into 8 wedges for traditional triangle scones. For smaller scones, divide into two 5-inch discs and cut each into 8 wedges. Alternatively, shape dough into drop scones by dropping 1/4 cup portions spaced 3 inches apart on a lined baking sheet.
- Glaze and Chill: Brush the tops of scones with the remaining 2 tablespoons of heavy cream. Sprinkle with coarse sugar if desired for extra crunch. Refrigerate the scones for at least 15 minutes to firm up, which helps them hold shape while baking.
- Preheat Oven: While chilling, preheat the oven to 400°F (204°C). Prepare baking sheets lined with parchment paper or silicone mats.
- Bake Scones: Arrange chilled scones 2-3 inches apart on the baking sheets. Bake for 18-26 minutes until golden brown around the edges and lightly browned on top, with larger scones taking closer to 25 minutes.
- Cool and Serve: Remove scones from oven and let cool for a few minutes. Serve warm with butter, clotted cream, or jam. Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- For mini (petite) scones, press dough thinner and cut into smaller wedges or drop smaller spoonfuls onto the baking sheet.
- Adding more flour or cream can adjust dough consistency depending on humidity and ingredient moisture.
- Use cold butter grated directly from the freezer for best flaky texture.
- Customize with various add-ins like dried fruit, nuts, or chocolate chips.
- Chilling the dough before baking helps scones maintain their shape and rise well.
- Coarse sugar sprinkled on top adds a pleasant crunch and attractive sparkle.
- Leftover scones taste great toasted the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
