Classic Scone
Delightful classic scones with a flaky texture and buttery flavor, perfect for breakfast or tea time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter cut into small cubes
- 1/2 cup heavy cream or buttermilk (plus more for brushing the tops)
- 1 large egg
- 1 teaspoon vanilla extract (optional for added flavor)
- 1/2 cup add-ins like dried fruit, chocolate chips, or nuts optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, with pea-sized pieces of butter throughout.
- In a separate small bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract (if using).
- Slowly pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until the dough just starts to come together. If you’re adding fruits, chocolate, or nuts, fold them in now. Take care not to overwork the dough.
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disc. Cut the dough into 8 wedges or use a round cookie cutter for traditional round scones.
- Transfer the scones to the prepared baking sheet. Brush the tops with a little extra cream to help them brown.
- Bake for 12-15 minutes, or until the scones are golden brown around the edges.
- Allow the scones to cool for a few minutes before serving.
Notes
Store the scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Use cold butter for flaky texture and avoid overmixing the dough.