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Scones Recipe

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Classic bakery-style scones with a golden crust and tender, crumbly interior. Perfect with butter, jam, or clotted cream for breakfast or afternoon tea.

Ingredients

  • All-purpose flour: 2 cups – provides structure for the scones
  • Granulated sugar: 1/4 cup – adds subtle sweetness
  • Baking powder: 1 tablespoon – gives rise and fluffiness
  • Salt: 1/2 teaspoon – balances flavors
  • Unsalted butter: 1/2 cup (cold, cubed) – creates flakiness
  • Heavy cream: 2/3 cup – adds richness and tenderness
  • Large egg: 1 – binds the dough and adds color
  • Vanilla extract: 1 teaspoon – infuses warmth and aroma
  • Optional mix-ins: 1/2 cup (blueberries, chocolate chips, dried fruit) – for variety
  • Additional cream or egg: 1 tablespoon – for brushing tops before baking

Instructions

  1. Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Combine Ingredients: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  3. Prepare Your Cooking Vessel: In another bowl, whisk cream, egg, and vanilla. Pour into dry mixture and stir until just combined. Fold in optional mix-ins if desired.
  4. Assemble the Dish: Turn dough onto a floured surface. Gently knead a few times and shape into a circle about 1-inch thick. Cut into 8 wedges.
  5. Cook to Perfection: Place scones on the baking sheet. Brush tops with cream or egg wash. Bake for 15–18 minutes until golden brown.
  6. Finishing Touches: Let cool slightly on a rack. Serve warm for the best experience.
  7. Serve and Enjoy: Pair with butter, jam, or clotted cream and a hot cup of tea or coffee.

Notes

  • Freeze unbaked scones for a quick bake later.
  • Don’t overmix the dough to keep scones light.
  • Brush tops with cream and sprinkle sugar for sparkle.

Nutrition

Keywords: scones, classic scone recipe, British tea, bakery-style scones, easy baking

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