There’s something magical about the buttery, crumbly texture of a perfectly baked scone, and this recipe delivers just that. With a golden exterior and a tender, flaky interior, these scones are a delightful balance of richness and lightness. In just 30 minutes, you can whip up a batch that’s perfect for breakfast, brunch, or an afternoon treat. The subtle sweetness pairs beautifully with your favorite jam or a dollop of clotted cream, making every bite a comforting indulgence.
These scones are not only quick to make but also versatile—add your favorite mix-ins like berries or chocolate for a personalized twist. The aroma of freshly baked scones filling your kitchen is irresistible, and their melt-in-your-mouth texture will have everyone reaching for seconds. Whether you’re a seasoned baker or a beginner, this recipe is simple, rewarding, and sure to become a staple in your baking repertoire.
Ingredients for Perfect Scones
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) very cold unsalted butter (place in the freezer for 15 minutes before starting)
- ½ cup (120 ml) heavy cream
- ¼ teaspoon vanilla extract
- ½ cup add-ins (optional: frozen berries, chocolate chips, nuts, etc.)
- Additional heavy cream for brushing (optional)
- Additional sugar for sprinkling (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to mix.
- Cut the cold butter into Tablespoon-sized pieces and scatter over the flour mixture. Pulse until the butter is fully incorporated and no large pieces remain.
- In a measuring cup, combine heavy cream and vanilla extract. Pour this mixture over the flour mixture and pulse until the dough begins to clump together.
- Transfer the dough to a lightly floured surface. If using add-ins, gently fold them into the dough. Handle the dough lightly to avoid overworking it.
- Fold the dough in half over itself and gently flatten the layers together. Rotate the dough 90 degrees and repeat this folding process 5 times.
- Shape the dough into a smooth disk about 1 inch thick and 6 inches in diameter. Cut the disk into 8 equal wedges.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush lightly with additional cream and sprinkle with sugar if desired.
- Bake in the preheated oven for 14-16 minutes, or until the edges are just beginning to turn golden brown. Avoid over-baking to keep the scones tender.
- Allow the scones to cool on the baking sheet before serving. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your scones with delicious accompaniments! Try a dollop of clotted cream and a spoonful of strawberry jam for a classic British treat. For a richer flavor, drizzle with lemon glaze (mix ½ cup powdered sugar with 1-2 tablespoons lemon juice). Chocolate lovers can pair scones with warm chocolate sauce or a dusting of cocoa powder.
Serve It Right: Presentation Tips
Arrange your scones on a rustic wooden board or a tiered stand for a charming tea-time setup. Serve with a pot of Earl Grey tea or a frothy cappuccino for a cozy experience. Add fresh berries or a sprig of mint on the side for a pop of color and freshness.
Keep It Fresh: Storage and Reheating Tips
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock bag for up to 1 month. To reheat, warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds. Pro tip: Brush with a little cream before reheating to restore moisture.
Mix It Up: Recipe Variations
Customize your scones with creative add-ins! Try dried cranberries and orange zest for a citrusy twist, or mix in cheddar cheese and chives for a savory option. For a nutty flavor, add chopped pecans or almonds. The possibilities are endless!
Quick Tips for Flaky, Tender Scones
Ensure your butter is ice-cold and handle the dough as little as possible to avoid toughness. If you don’t have a food processor, use a pastry cutter or your fingertips to blend the butter into the flour. Remember: Overworking the dough can lead to dense scones, so keep it light and gentle!
Scones
Ingredients
- 2 cups all-purpose flour (250 g)
- ¼ cup granulated sugar (50 g)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113 g)
- ½ cup heavy cream (120 ml)
- ¼ teaspoon vanilla extract
- ½ cup add-ins optional: frozen berries, chocolate chips, nuts, etc.
- Additional heavy cream for brushing over scones optional
- Additional sugar for sprinkling over scones optional
Instructions
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
- Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
- Combine the cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
- Pulse until dough begins to clump together.
- Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
- Form the dough into a smooth disk about 1″ thick by 6″ round. Cut the disk into 8 wedges, pressing the knife straight down with each cut.
- Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with cream and sprinkle with sugar.
- Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.
- Allow scones to cool on baking sheet before serving and enjoying.