Description

This recipe provides a detailed guide on how to make perfect, tender scones with a golden crust. Using a combination of cold butter, buttermilk or heavy cream, and your favorite add-ins like chocolate chips or berries, these scones are easy to prepare and bake to fluffy, flaky perfection. Whether you prefer classic triangular scones or drop-style bite-sized versions, this recipe covers all the steps for a delicious treat perfect for breakfast or tea time.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder

Wet Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract

Add-ins (Optional)

1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.

Toppings (Optional)

Coarse sugar for sprinkling on top

Instructions

Mix Dry Ingredients. In a large bowl, whisk together the flour, sugar, salt, and baking powder to evenly distribute the leavening and seasoning.
Add Frozen Butter. Grate the frozen butter using a box grater directly into the flour mixture. Combine using a pastry cutter, fork, or fingers until pea-sized crumbs form. Store the mixture in the fridge or freezer while you prepare the wet ingredients.
Whisk Wet Ingredients. In a small bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract until smooth.
Combine Dough. Drizzle the wet ingredient mixture over the flour and butter mixture, add your chosen add-ins, and gently mix until everything is just moistened to form a sticky dough.
Shape Dough. Flour your hands and work surface. Turn dough onto the counter and gently form into a ball. Add more flour if too sticky or 1-2 tablespoons cream if too dry. Press dough into an 8-inch disc and cut into 8 wedges for classic scones. For smaller scones, shape smaller discs and cut each into wedges. For drop scones, keep dough in bowl and drop 1/4 cup portions onto baking sheets.
Brush and Chill. Brush scones with the remaining heavy cream and sprinkle coarse sugar on top if desired. Chill scones on a plate or baking sheet in the refrigerator for at least 15 minutes to firm up.
Preheat Oven. Preheat oven to 400°F (204°C) while scones chill.
Prepare Baking Sheet. Line a large baking sheet with parchment paper or silicone mat. Arrange chilled scones 2–3 inches apart on the sheet.
Bake Scones. Bake for 18–26 minutes until edges are golden brown and tops are lightly browned. Larger scones bake closer to 25 minutes. Remove from oven and let cool slightly.
Store Leftovers. Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

You can customize scones with various add-ins such as fresh or dried fruit, chocolate chips, or nuts.
For mini (petite) scones, adjust size and baking time accordingly; see recipe notes in original article.
Brushing scones with cream and sprinkling coarse sugar adds a lovely crunch and sparkle to the crust.
Refrigerating the shaped dough helps maintain the shape and texture during baking, giving a better rise and flakiness.
Ensure the butter is frozen and grated finely for light, flaky scones.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: British

Keywords: scones, breakfast, baking, quick bread, tea time, biscuits, buttermilk scones, easy scones, flaky scones