Description
This basic scones recipe is buttery, tender, and lightly sweet—perfect as a foundation for any flavor variation you like, from classic blueberry to savory cheddar and chive. The dough comes together quickly and can be adapted with your favorite add-ins to create scones that suit any mood or occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 6 tablespoons cold unsalted butter, cut into cubes
- 2/3 cup heavy cream or buttermilk (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract (optional)
Add-ins and Toppings
- 1 cup of your choice of add-ins (e.g., chocolate chips, berries, dried fruit, nuts, or cheese and herbs)
- Optional coarse sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream or buttermilk, egg, and vanilla extract if using. This liquid mixture will bind the dry ingredients and add moisture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the scones tender.
- Fold in Add-ins: Fold in your chosen add-ins such as chocolate chips, berries, nuts, or herbs carefully to evenly distribute without overworking the dough.
- Shape the Dough: Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick circle to ensure even baking, then cut into 8 equal wedges.
- Prepare for Baking: Place the wedges onto the prepared baking sheet. Brush the tops with a little cream or milk and sprinkle with coarse sugar if desired for a sparkling finish.
- Bake: Bake for 16–20 minutes or until the scones are golden brown, indicating they are cooked through and have a crisp exterior.
- Cool and Serve: Allow the scones to cool slightly on a rack before serving to let them set and finish cooking internally.
Notes
- For a sweeter scone, increase the sugar slightly; for a savory version, omit sugar and vanilla.
- You can freeze unbaked scones on a tray, then transfer to a bag and bake directly from frozen, adding a few extra minutes to the bake time.
