Classic Scones
User Reviews
4.9
Classic Scones
Description
The recipe combines dry ingredients with cold cubed butter cut to pea-sized pieces, then blends in a mixture of buttermilk, eggs, and vanilla. Careful mixing prevents overdeveloping gluten, maintaining a tender texture. The dough can optionally be laminated by folding to create flakier layers before cutting into wedges placed on parchment-lined sheets. Baking at 400°F yields scones with a golden top and soft interior.
Scones can be enjoyed fresh from the oven with butter, jam, or clotted cream, making them a versatile option for breakfast or afternoon tea. The recipe also allows preparing the shaped dough ahead of time, refrigeration overnight, or freezing for up to a month to bake later.
Optional lamination involves folding the dough into thirds vertically and horizontally to promote layered flakiness without overmixing.
Ingredients
- 3 cups all-purpose flour 381 grams
- 1/3 cup granulated sugar 66 grams
- 1 teaspoon salt fine sea salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 unsalted butter cold and cubed, 170 grams
- 1 cup buttermilk
- 2 egg divided, large
- 1 teaspoon vanilla extract
- sugar coarse
Instructions
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
- Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
- In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
- Make a well in the middle and add the liquid mixture. Mix until just combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
- Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
- Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
MAKE AHEAD
- At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.
- Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Notes
- Laminating the dough by folding it in thirds twice helps to create flaky layers while keeping the dough cohesive.
- Unbaked scones can be refrigerated overnight or frozen for up to one month; bake from frozen adjusting time accordingly.
User Reviews
Overall Rating
4.9
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