adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Best Homemade Scones
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your breakfast with customizable bakery-style scones, perfect for indulging in at home.
Ingredients:
  • 2 cups (257g) all-purpose flour, plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon (2g) kosher salt
  • 2/3 cup plus 1 tablespoon heavy cream, divided
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, frozen
  • 1 tablespoon coarse sugar, such as turbinado
Instructions:
  • Prepare a baking sheet: Cover a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt to combine the dry ingredients.
  • Mix together 2/3 cup of heavy cream with egg and vanilla extract in a medium bowl. Reserve the remaining cream for later use.
  • Grate the butter using a box grater and chop any remaining nub into small pieces.
  • Transfer the butter to the dry ingredients using parchment paper as a sling in the large bowl. Return the parchment paper to the baking sheet and toss the butter in the flour with your fingers until evenly coated, breaking up any clumps.
  • Pour the cream, egg, and vanilla mixture over the butter-flour mixture in a large bowl. Gently mix with a fork or your hands until the mixture looks sandy. Gradually add the remaining cream, 1 tablespoon at a time, while continuing to mix until a rough, lumpy dough ball forms, ensuring it is cohesive. You may not need to use all of the remaining cream.
  • Place the dough on a floured surface and gently shape it into a 1-inch-thick circle, approximately eight inches wide.
  • Cut dough into 8 wedges using a sharp knife or bench scraper. Place wedges on baking sheet with space in between each.
  • Chill the scones, position the oven rack, and preheat: Place the unbaked scones in the refrigerator, move the oven rack to the center position, and set the oven to 400°F.
  • After preheating the oven, generously brush the scones with heavy cream and generously sprinkle with sugar.
  • Bake the scones until they are golden brown, for 18-22 minutes.
  • Allow scones to cool on the baking sheet for 5 minutes before savoring them warm or shifting to a cooling rack to cool completely. Scones are most delightful when freshly baked on the same day, either warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Similar Recipes