Description
This classic scones recipe yields buttery, flaky, and lightly sweetened scones that are perfect for brunch, tea time, or an easy baking project. Customize with sweet or savory add-ins like blueberries or cheddar.
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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¼ cup granulated sugar
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½ teaspoon salt
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½ cup (1 stick) cold unsalted butter, cubed
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¾ cup heavy cream
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1 large egg
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Extra cream, for brushing
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Coarse sugar, for topping (optional)
Instructions
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, sugar, and salt.
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Cut in cold butter using a pastry cutter or hands until mixture resembles coarse crumbs.
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In a separate bowl, mix heavy cream and egg. Add to dry mixture and stir until just combined.
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Turn dough onto a floured surface and gently pat into a 1-inch thick circle.
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Cut into 8 wedges and place on the prepared baking sheet.
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Brush tops with extra cream and sprinkle with sugar if desired.
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Bake for 14–16 minutes, or until golden brown.
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Let cool slightly before serving.
Notes
Do not overmix the dough to keep scones tender.
For variations, add 1 cup of blueberries or 1 cup cheddar with 2 tablespoons chives.
Unbaked scones can be frozen and baked later.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American