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

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

1 to 1.5 cups add-ins such as chocolate chips, berries, nuts, or fruit

Optional: coarse sugar for topping

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter using a box grater, then add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture forms pea-sized crumbs. Chill in the refrigerator or freezer while you prepare the wet ingredients.

Step 2: In a small bowl, whisk the heavy cream, egg, and vanilla extract. Drizzle this mixture over the flour mixture, add your chosen add-ins, and stir until everything is just moistened.

Step 3: Turn the dough onto a floured surface. With floured hands, gently bring it into a ball; the dough will be sticky. If necessary, add a little more flour if too sticky, or 1-2 tablespoons more cream if too dry.

Step 4: Press the dough into an 8-inch disc and cut it into 8 wedges with a sharp knife or bench scraper. For smaller scones, divide dough into two 5-inch discs and cut each into 8 wedges. For drop scones, keep mixing dough until combined and drop 1/4 cup portions about 3 inches apart on a lined baking sheet.

Step 5: Brush the scones with the remaining heavy cream and sprinkle with coarse sugar if desired for extra crunch. This can be done before or after chilling.

Step 6: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Step 7: Preheat your oven to 400°F (204°C).

Step 8: Line a large baking sheet with parchment paper or a silicone baking mat. After chilling, arrange the scones 2-3 inches apart on the prepared sheet.

Step 9: Bake for 18-26 minutes, depending on size, until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Let them cool for a few minutes before serving.

Tips & Variations

Use frozen butter grated finely to create flaky layers in the scones.

For a richer flavor, substitute buttermilk for heavy cream.

Add fresh or frozen berries for fruity scones, or chocolate chips for a sweet treat.

Sprinkle coarse sugar on top before baking for a sparkling, crunchy finish.

Don’t overmix the dough to keep the scones tender and light.

FAQs

Can I use frozen fruit in my scones?

Yes, frozen fruit works well. Just add it to the dough while still frozen to prevent excess moisture and sogginess.

What if my dough is too sticky to handle?

If the dough feels too sticky, lightly dust your hands and work surface with flour and add a little more flour to the dough, a tablespoon at a time, until manageable.