Description
Tender, flaky, golden scones with a light crumb and buttery layers. This classic recipe shows you how to make perfect scones every time, with tips for flavor variations and dietary substitutions.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, very cold or frozen, cubed or grated
¾ cup buttermilk (or heavy cream)
1 large egg (optional for richness)
1 teaspoon vanilla extract (optional)
Optional add-ins: ½ cup berries, chocolate chips, or grated cheese
Heavy cream or milk for brushing tops
Coarse sugar for sprinkling (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or grate and toss into flour until pea-sized crumbs form.
In a separate bowl, whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir gently until just combined; the dough will look shaggy.
Transfer dough to a floured surface. Press into a 1–1½ inch-thick disk. Cut into 8 wedges or rounds without twisting the cutter.
Chill shaped scones in the fridge for 10–15 minutes for better rise.
Brush tops with heavy cream or milk. Sprinkle coarse sugar if desired.
Bake 15–20 minutes, or until tops are golden brown and edges firm. Cool slightly on a wire rack before serving.
Notes
Keep all ingredients, especially butter and liquids, very cold for maximum flakiness.
Handle dough minimally to avoid toughness.
Freeze shaped scones before baking to prepare ahead; bake from frozen with a few extra minutes.
Substitute buttermilk with heavy cream plus 1 teaspoon lemon juice if needed.
Add sweet or savory mix-ins sparingly to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American