How to Make Perfect Scones
Ingredients
- 2 cups all-purpose flour
plus more for hands and work surface, 250g
- 1/2 cup granulated sugar
100g
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1/2 cup unsalted butter
frozen, 1 stick; 115g
- 1/2 cup heavy cream or buttermilk
120ml
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1–1.5 cups add-ins such as chocolate chips
berries, nuts, fruit, etc
- optional: coarse sugar for topping
Directions
- 1
Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- 2
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- 3
To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- 4
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- 5
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- 6
Meanwhile, preheat oven to 400°F (204°C).
- 7
Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- 8
Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- 9
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
How to Make Perfect Scones
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About this Recipe
Craving the kind of tender, flaky scones that transport you straight to a cozy bakery? This recipe guides you to achieve those perfect, golden-brown delights right in your own kitchen.
The secret to exceptionally tender scones lies in working with frozen butter. This technique ensures the butter melts slowly during baking, creating pockets of steam that result in those desirable flaky layers. Combined with the precise balance of baking powder, this method guarantees a consistently light and airy texture every time.
You're in for a treat with scones that boast a beautifully golden exterior and a wonderfully soft, crumbly interior. Each bite offers a rich, buttery flavor complemented by hints of vanilla, making them utterly irresistible. The addition of your favorite mix-ins will infuse every scone with delightful bursts of flavor, whether it's sweet chocolate, tangy berries, or earthy nuts. They're surprisingly simple to make, yielding a substantial batch perfect for sharing or savoring.
This recipe is incredibly versatile for tailoring to your taste. You can easily incorporate 1 to 1.5 cups of your favorite add-ins:
- Chocolate chips for a classic sweet treat.
- Fresh or frozen berries (like blueberries or raspberries) for a fruity tang.
- Chopped nuts for added crunch and richness.
- Dried fruit such as cranberries or currants for chewy texture. Don't have heavy cream? Buttermilk works beautifully for a slightly tangier scone. For an extra touch of sweetness and sparkle, finish your scones with a sprinkle of coarse sugar before baking.
These perfect scones are ideal for a leisurely breakfast, a delightful brunch spread, or an elegant afternoon tea. Serve them warm with clotted cream, jam, or just a simple pat of butter for an unforgettable experience.