How to Make Perfect Scones

How to Make Perfect Scones

from sallysbakingaddiction.com
Breakfast
60 min
8 servings

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Ingredients

  • 2 cupsall-purpose flour (spooned & leveled), plus more for hands and work surface
  • ½ cupgranulated sugar
  • ½ teaspoonsalt
  • 2 ½ teaspoonsbaking powder
  • ½ cupunsalted butter, frozen
  • ½ cupheavy cream or buttermilk (plus 2 tbsp for brushing)
  • 1 largeegg
  • 1 ½ teaspoonspure vanilla extract
  • 1 cupsadd-ins such as chocolate chips, berries, nuts, fruit, etc
  • optional: coarse sugar for topping

Directions

  1. 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. 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. 3

    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. 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. 5

    Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

  6. 6

    Meanwhile, preheat oven to 400°F (204°C).

  7. 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. 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. 9

    Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.