Classic Scones
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
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8 to 12 scones For the easiest prep and richest scones, make Cream Scones by increasing the heavy cream to 1 ¼ cups (290g) and omitting the butter and egg. Preheat the oven to 450°F.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ cup (50g) sugar
- ½ teaspoon salt
- 4 tablespoons (2 oz or 55g) cold unsalted butter
- 1 cup (230g) heavy cream
- 1 large egg
- (1 teaspoon vanilla)
- Heavy cream
- (Granulated or turbinado sugar)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 ½ cups (315g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ cup (50g) sugar
- ½ teaspoon salt
- 4 tablespoons (2 oz or 55g) cold unsalted butter
- 1 cup (230g) heavy cream
- 1 large egg
- (1 teaspoon vanilla)
- Heavy cream
- (Granulated or turbinado sugar)
Let's Cook
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Step 1.
Whisk together in a large bowl: 2 ½ cups (315g) all-purpose flour; 2 ¼ teaspoons baking powder; ¼ cup (50g) sugar; ½ teaspoon salt
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Step 2.
Add and cut in until the size of small peas: 4 tablespoons (2 oz or 55g) cold unsalted butter
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Step 3.
Beat together in a small bowl to combine: 1 cup (230g) heavy cream; 1 large egg; (1 teaspoon vanilla)
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Step 4.
Make a well in the flour mixture. Pour in the cream mixture and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured work surface. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges; or cut into 2 ½-inch rounds with a floured biscuit cutter, or cut as for Biscuit Sticks. Place on an ungreased baking sheet. Brush with: Heavy cream
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Step 5.
If desired, sprinkle with: (Granulated or turbinado sugar)
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Step 6.
Bake until golden, about 15 minutes. Serve warm or at room temperature.