Scones
User Reviews
4.9
Scones
Description
The recipe starts with whisking dry ingredients together before cutting in cold butter until pea-sized pieces remain, which helps develop flakiness in the finished scones. Incorporating optional mix-ins adds texture and flavor diversity. Liquid ingredients including cream, egg, and vanilla are mixed gently with the dry mixture until just combined to preserve the dough’s lightness.
The dough is shaped by hand into a disc, avoiding overworking which can toughen the scones. It is scored and cut into equal triangles to promote even baking. A final brushing with cream and sprinkling of coarse sugar produces a lightly crispy, sweet top. Chilling the dough before baking helps maintain shape and enhances flakiness.
The baked scones have a golden exterior and tender crumb, making them suitable for breakfast, snacks, or alongside tea or coffee. The recipe is versatile for different flavor additions, encouraging creativity once the basic method is mastered.
Lightly flouring the work surface and hands prevents sticking while shaping the dough. Starting with cold ingredients and chilling dough ensures optimal texture. Avoid overmixing or heavy rolling to maintain crumb structure. Freezing the shaped dough before baking improves handling and rising.
Ingredients
- 2½ cups all-purpose flour (300g)
- ¼ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup butter cubed (76g, cold unsalted
- ½ cup mix-ins dried currants or cranberries, chocolate chips, berries, nuts (optional)
- ¾ cup heavy cream divided (195mL, plus 1 tablespoon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sugar coarse
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas. Stir in ½ cup of desired mix-ins, if using.
- In a small bowl, whisk together ¾ cup heavy cream, egg, and vanilla. Slowly add the cream mixture, using a fork until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down, repeating once. Shape dough into a 7-inch or ¾-inch-thick disc. Using a floured knife, cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart.
- Brush scones with the remaining 1 tablespoon of heavy cream and sprinkle with coarse sugar. Freeze for 15 minutes or until firm.
- Bake for 10 to 12 minutes or until puffed and the tops are lightly golden, rotating halfway through baking. Cool for 10 minutes before serving. Scones can be stored in an airtight container at room temperature for up to 4 days.
Notes
- Keep butter and cream cold before mixing to create flaky scones.
- Flour your work surface and hands lightly to handle sticky dough easily.
- Pat dough into a disc by hand instead of rolling to avoid toughening the scones.
- Mix-ins such as dried fruits, nuts, chocolate chips, or herbs offer flavor variety once the basic recipe is mastered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 295mg | 12% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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