How to Make Scones Recipe
This easy scones recipe has crisp edges and a moist, buttery, flaky, tender interior. Ready in less than 45 minutes and great to make ahead.
Servings: 8
Ingredients
Cream Scone Recipe:
- 2 cups (240 g) all-purpose flour + more for work surface
- 1/2 cup (100 g) sugar + more for topping
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (1.4 g) kosher salt
- 1/2 cup (113 g) cold butter + more for topping
- 3/4 - 1 cup (178.5 g) heavy cream
- 1 teaspoon (4.7 g) vanilla extract
- 1 large (50 g) egg optional. lightly beaten
- 1-2 cups Add-ins optional. Such as fruit, nuts, or chocolate chips.
Vanilla Bean Glaze:
- 1 cup (113 g) confectioner's sugar
- 1-2 tablespoons (15 g) heavy cream
- 2 teaspoons vanilla bean paste
Instructions
- Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Make the scone dough. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream and vanilla extract. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until it just holds together.
- Optional ingredients: If adding an egg or add-ins, stir them in with the heavy cream and vanilla extract.
- Cut the scones. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal-sized wedges or into rounds with a biscuit cutter. Place onto the prepared baking sheet pan. Brush with cream or melt a tablespoon butter and brush on top of the dough. Sprinkle with additional sugar for topping if not using a glaze.
- Bake. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.
Vanilla Bean Glaze:
- Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone while it is still warm.
Notes
Storage Tips
Store scones covered on the counter for up to 3 days, in the refrigerator for up to 5 days, or freeze them for up to 3 months. Freeze unbaked scones. You can also prepare the scones without baking them and place them on a freezer-safe, parchment-lined baking sheet. Wrap the baking sheet well with freezer-safe wrap topped with foil. Freeze overnight and then remove them and store individual scones in layers in a freezer-safe container separated by parchment paper. They freeze for up to 3 months. To bake frozen scones, preheat the oven to 400º F. Place the scones on a parchment-lined baking sheet and bake until they begin to turn light brown, about 25 minutes. Since they are frozen, you may need a few more minutes depending on your oven. Freeze baked scones. Allow them to cool completely and then store them in a freezer-safe container separated by parchment paper for up to 3 months. To serve, allow to thaw completely and serve at room temperature or warm in the microwave or a 350º F oven for 5 minutes.Nutrition
Calories: 336kcal | Carbohydrates: 52g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 249mg | Potassium: 184mg | Sugar: 28g | Vitamin A: 380IU | Calcium: 73mg | Iron: 1.6mg
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