Scones

Scones

Tender, flaky scones with a golden crust, ready in under 30 minutes of baking.

Total 33 min Makes 8 scones Calories 290/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These traditional scones rely on cold butter and a light hand to create a crumbly, tender interior with a crisp golden exterior. Served warm with clotted cream and jam, they suit afternoon tea or a leisurely breakfast. The dough comes together quickly, making these an approachable bake for any skill level.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1/2 cup cold heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten, for egg wash
  • 1 tablespoon coarse sugar, for topping

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

  4. In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.

  5. Pour the wet ingredients into the flour mixture and stir gently with a fork just until a shaggy dough forms; do not overmix.

  6. Turn the dough out onto a lightly floured surface and gently pat it into a 7-inch round about 1 inch thick.

  7. Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.

  8. Brush the tops of the scones with the beaten egg and sprinkle with coarse sugar.

  9. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes.

  10. Transfer the scones to a wire rack and cool for 10 minutes before serving warm.

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    Scones

    These traditional scones rely on cold butter and a light hand to create a crumbly, tender interior with a crisp golden exterior. Served warm with clotted cream and jam, they suit afternoon tea or a leisurely breakfast. The dough comes together quickly, making these an approachable bake for any skill level.

    33 min 8 scones 290 cal

    Ingredients

    • 2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons cold unsalted butter, cubed
    • 1/2 cup cold heavy cream
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 large egg, beaten, for egg wash
    • 1 tablespoon coarse sugar, for topping

    Method

    1. 1

      Preheat the oven to 400°F and line a baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    3. 3

      Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

    4. 4

      In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.

    5. 5

      Pour the wet ingredients into the flour mixture and stir gently with a fork just until a shaggy dough forms; do not overmix.

    6. 6

      Turn the dough out onto a lightly floured surface and gently pat it into a 7-inch round about 1 inch thick.

    7. 7

      Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.

    8. 8

      Brush the tops of the scones with the beaten egg and sprinkle with coarse sugar.

    9. 9

      Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes.

    10. 10

      Transfer the scones to a wire rack and cool for 10 minutes before serving warm.