Scones

Craving the Perfect Scone? Your search ends here. Our tried-and-true, easily customizable recipe delivers American scones that are tender, golden brown, and utterly delightful.

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings scones

Calories 350kcal

Author John Kanell

Equipment

Large baking sheet
Parchment paper
Mixing Bowls
Pastry cutter or fork
Knife

Ingredients

2½ cups all-purpose flour (300g)
¼ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
⅓ cup cold unsalted butter cubed (76g)
½ cup mix-ins dried currants or cranberries, chocolate chips, berries, nuts (optional)
¾ cup plus 1 tablespoon heavy cream divided (195mL)
1 large egg
1 teaspoon vanilla extract
1 tablespoon coarse sugar

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas. Stir in ½ cup of desired mix-ins, if using.
In a small bowl, whisk together ¾ cup heavy cream, egg, and vanilla. Slowly add the cream mixture, using a fork until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down, repeating once. Shape dough into a 7-inch or ¾-inch-thick disc. Using a floured knife, cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart.
Brush scones with the remaining 1 tablespoon of heavy cream and sprinkle with coarse sugar. Freeze for 15 minutes or until firm.
Bake for 10 to 12 minutes or until puffed and the tops are lightly golden, rotating halfway through baking. Cool for 10 minutes before serving. Scones can be stored in an airtight container at room temperature for up to 4 days.

Video

Notes

Flour your work surface. Scone dough is sticky, so a lightly floured surface and floured hands are your friends.
Start cold. Make sure your butter and cream are both nice and chilly before starting for a perfectly flaky scone. If it's really warm in your house, you can use frozen butter but cutting it into cubes and placing it in the freezer for 10 minutes.
Don’t overmix! The dough should look a bit shaggy when you’re done, but it’ll come together beautifully when you shape it. On that note, pat it into a disc using your hands instead of a rolling pin, which can overwork the dough and cause toughness.
Master the basics, then use your creativity! This basic scone recipe is designed to accommodate the use of a variety of mix-ins. Consider using chocolate chips, fresh or frozen blueberries, chopped dried fruits like raisins, cranberries, and apricots, chopped nuts, fresh herbs, or ground spices. The possibilities are endless, so have fun!

Nutrition