Ridiculously Easy Sugar Top Scones
User Reviews
5
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Prep Time
20 mins
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Cook Time
18 mins
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Servings
8
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Calories
342 kcal
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Course
Breakfast
Ridiculously Easy Sugar Top Scones
Description
This scone recipe starts by chilling the heavy cream to ensure it is cold when mixed with melted butter, which helps create tender, flaky scones. Dry ingredients including flour, sugar, baking powder, and salt are whisked together, then the butter-cream mixture is stirred in carefully to combine without overmixing.
The dough is then formed and generously floured before shaping. A sprinkling of turbinado or Demerara sugar on top adds a crunchy sweetness when baked. Baking at 400 degrees produces a golden-brown exterior with a soft interior.
These scones offer a straightforward, approachable method to make a classic lightly sweetened scone with a delicate crumb and sparkling sugar topping, suitable for breakfast or tea time. The recipe emphasizes not overworking the dough to maintain the light texture expected in scones.
Ingredients
- 1 cup heavy cream plus more for brushing on top of scones
- 8 tablespoons butter I use salted butter
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- turbinado sugar for topping, or Demerara sugar
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
- Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40-60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar and salt in a large bowl.
- After heavy cream has been chilled in the freezer for 10-15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
- Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix.
- Generously flour a work surface. Dump the dough onto the work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-8 inch circle.
- Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto the prepared sheet pan and brush tops with heavy cream. Sprinkle generously with Turbinado or Demerara sugar.
- Bake for 15-20 minutes or until golden brown. Serve warm or at room temperature with butter and jam. Warn guests that taking a half scone is a serious mistake!
Notes
- Chill the heavy cream in the freezer for 10-15 minutes before mixing to improve dough texture.
- Gently mix the butter and cream to form small clumps before combining with dry ingredients to avoid overworking the dough.
- Do not overmix the dough to keep the scones tender and flaky.
- Generously flour your work surface before shaping the dough to prevent sticking.
- Brush scones with additional cream and sprinkle with turbinado or Demerara sugar for a crunchy, sweet topping.
- Bake at 400°F until scones turn a golden brown color on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 259mg | 11% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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