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Classic Scones

A delightful classic scone recipe with a crisp crust and soft, buttery interior, perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Afternoon Tea, Breakfast
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar For a sweeter scone, increase to 1/3 cup.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup cold unsalted butter, cut into small cubes Cold butter is key for texture.
  • 1/2 cup heavy cream or buttermilk Plus more for brushing the tops.
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)
Optional Add-ins
  • 1/2 cup dried fruit, chocolate chips, or nuts (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients and work it into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
  4. In a separate bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract (if using).
  5. Slowly pour the wet ingredients into the dry mixture and stir gently until the dough just starts to come together. Fold in any optional add-ins if desired.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc. Cut the dough into 8 wedges or use a round cookie cutter for a different shape.
Baking
  1. Transfer the scones to the prepared baking sheet and brush the tops with a little extra cream.
  2. Bake for 12-15 minutes, or until golden brown around the edges.
  3. Allow to cool for a few minutes before serving with clotted cream, jam, or butter.

Notes

To store, keep scones in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.