Description

Learn how to make perfect, tender, and flaky scones with this easy-to-follow recipe featuring a buttery dough and customizable add-ins like chocolate chips or berries. These scones are lightly sweetened, golden brown, and perfect for breakfast, brunch, or an afternoon treat.

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.
Optional: coarse sugar for topping

Instructions

Mix Dry Ingredients: Whisk together the flour, sugar, salt, and baking powder in a large bowl until evenly combined.
Incorporate Butter: Grate the frozen unsalted butter using a box grater into the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Chill the mixture briefly in the refrigerator or freezer while preparing the wet ingredients.
Prepare Wet Ingredients: Whisk 1/2 cup heavy cream, the egg, and vanilla extract in a small bowl until smooth.
Combine Wet and Dry: Drizzle the wet mixture over the flour and butter crumbs, then add your choice of add-ins (like chocolate chips or berries). Mix gently until the dough is moistened but not overworked.
Shape the Dough: Turn the dough out onto a floured counter. With floured hands, gently form it into a ball; the dough will be sticky. Adjust with a little more flour if too sticky or add 1-2 Tbsp heavy cream if too dry. Press the dough into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper. For smaller scones, divide dough into two 5-inch discs and cut each into 8 wedges. Alternatively, for drop scones, scoop 1/4 cup portions onto a lined baking sheet spaced 3 inches apart.
Brush and Sprinkle: Brush the tops of the scones with the remaining 2 tablespoons of heavy cream. For added crunch, sprinkle coarse sugar on top if desired.
Chill Dough: Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up before baking.
Preheat Oven: Heat your oven to 400°F (204°C).
Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. For mini or drop scones, use two baking sheets. Arrange chilled scones 2-3 inches apart on the prepared sheets.
Bake Scones: Bake in the preheated oven for 18-26 minutes until the edges are golden brown and the top is lightly browned. Larger scones require closer to 25 minutes. Remove from oven and allow to cool slightly before serving.
Storage: Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

Use frozen butter and grate it instead of chopping to create flaky layers in the scones.
If dough is too sticky to handle, add a bit more flour, but be careful not to overwork it.
For a richer flavor, use buttermilk instead of heavy cream.
Scones can be made smaller as mini or drop scones for bite-sized treats.
Coarse sugar sprinkled on top before baking adds a pleasant crunch and sparkle.
Resting the dough in the refrigerator helps scones hold their shape and improves texture.

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

Keywords: perfect scones, easy scones recipe, flaky scones, breakfast scones, how to make scones, vanilla scones, buttery scones, scones with berries