Scones
User Reviews
5
Scones
Description
The Scones recipe uses a food processor to cut cold butter into the dry ingredients, which helps create a flaky texture. Heavy cream and vanilla extract are added to bind the dough. The dough is gently folded several times to develop layers without overworking. Formed into a disk and cut into wedges, the scones are baked until lightly browned.
Optional add-ins such as frozen berries, chocolate chips, or nuts provide flavor variations. Once baked, scones can be brushed with additional cream and sprinkled with sugar for a crunchy topping or finished with a lemon glaze for brightness. Their tender crumb and flakey texture make them suitable for breakfast or tea time.
These scones can be prepared without a food processor by cutting butter manually into dry ingredients. They are best fresh but can be stored at room temperature for a few days or frozen before or after baking for convenience.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold, very cold
- ½ cup heavy cream
- ¼ teaspoon vanilla extract
- ½ cup Add-ins optional: frozen berries, chocolate chips, nuts, etc.
- heavy cream optional, additional, for brushing over scones
- sugar optional, additional, for sprinkling over scones
Instructions
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
- Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
- Combine the cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
- Pulse until dough begins to clump together.
- Transfer dough to a lightly floured surface and (handling lightly, as you don't want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
- Form the dough into a smooth disk about 1" thick by 6" round.
- Cut the disk into 8 wedges, pressing the knife straight down with each cut.
- Transfer wedges to prepared baking sheet and place about 2" apart. Brush lightly with cream and sprinkle with sugar.
- Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don't over-bake your scones or they will be dry and tough.
- Allow scones to cool on baking sheet before serving and enjoying.
Notes
- If you don’t have a food processor, cut cold butter into dry ingredients by hand using a pastry cutter or box grater.
- The dough may be dry at first; add cream slowly if needed to bring it together.
- Store baked scones at room temperature in an airtight container for up to 3 days.
- For variation, add a tablespoon of lemon zest into the dough or glaze cooled scones with a simple lemon glaze made from powdered sugar, lemon juice, water, and vanilla extract.
- Scones freeze well before or after baking; refer to recipe FAQs for freezing instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1scone (calculated without add-ins or topping) | |
| Calories | 292kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 51mg | 17% |
| Sodium | 81mg | 3% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 573IU | 11% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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