Easy Scones
These incredibly easy scones bake up tender, buttery, and perfectly flaky every time. Made with just a handful of simple ingredients, this foolproof recipe delivers bakery-quality scones in under 30 minutes.
Equipment
- Large mixing bowl
- Box grater or pastry cutter - For grating frozen butter
- Whisk
- Small mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or bench scraper
- Pastry brush - For brushing with cream
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour - 250g, plus extra for dusting
- 1/2 cup granulated sugar - 100g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - 113g, frozen
- 1/2 cup heavy cream - 120ml, cold, plus extra for brushing
- 1 large egg - cold
- 1 teaspoon vanilla extract
- coarse sugar - for topping (optional)
For Serving (Optional)
- clotted cream
- jam - your favorite variety
- lemon curd
- fresh berries - strawberries, blueberries, or raspberries
- whipped cream - freshly made
- honey
- Greek yogurt - thick, plain
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Grate frozen butter using a box grater directly into the dry ingredients. Toss quickly to coat each butter shred with flour.
- In a small bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients, pour in the wet mixture, and gently stir until the dough just begins to come together.
- Turn dough onto a floured surface and gently knead 4-5 times just until cohesive.
- Pat dough into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick.
- Cut the circle into 8 equal wedges and transfer to the prepared baking sheet, spacing 2 inches apart.
- Brush the tops with heavy cream and sprinkle with coarse sugar if using.
- Bake for 18-22 minutes until golden brown on top and lightly browned on the bottom edges.
- Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- Keep it cold: The colder your butter and cream, the flakier your scones. Chill your bowl and even the flour if your kitchen is warm.
- Don't overmix: Stop mixing as soon as the dough comes together. Overworking develops gluten and makes scones tough instead of tender.
- Fresh baking powder: Ensure your baking powder is fresh. Test by adding a teaspoon to hot water – if it bubbles vigorously, it's active.
- Freeze for extra flakiness: Place shaped unbaked scones in the freezer for 15 minutes before brushing and baking to create more distinct layers.
- Cut cleanly: Use a sharp knife and press straight down without twisting to allow the scones to rise properly.
- Flavor variations: Fold in 3/4 cup blueberries, chocolate chips, or dried cranberries with orange zest for delicious variations.
- Savory option: Reduce sugar to 2 tablespoons and add 3/4 cup shredded cheddar and fresh herbs for savory scones.
- Freeze unbaked: Shape and cut scones, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
- Reheating: Warm leftover scones in a 350°F (175°C) oven for 5-7 minutes to restore their crispy exterior.
- Serve warm: Scones are at their absolute best within hours of baking. Split and serve with clotted cream, jam, or butter.