Simple Scone Recipe
User Reviews
4
Simple Scone Recipe
Description
The Simple Scone Recipe centers on using cold butter blended into the dry ingredients to achieve a flaky texture. Beating eggs with heavy cream brings moisture and richness, binding the dough just enough to roll and cut into triangles. Baking at a high temperature gives the scones a golden, crisp crust while keeping the inside tender. After baking, the glaze made from melted butter, vanilla, milk, and powdered sugar coats the scones to add a smooth sweetness.
The scones can be served warm with tea or coffee, a classic way to enjoy their soft yet slightly crisp texture. They easily hold up for a breakfast spread or afternoon snack. This recipe's steps ensure you get even thickness and well-shaped scones by rolling and cutting on a floured surface.
Refrigerating the shaped scones before baking helps prevent excess spreading, preserving their shape. For convenience, both baked and unbaked scones freeze well when stored properly, allowing for easy reheating and icing later. Making the dough and cutting it the night before also works well, with baking on demand.
Ingredients
For the scones:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 pound butter cold, salted
- 4 egg beaten
- 1 cup heavy cream cold
- 2 tablespoons milk or cream
For the glaze:
- 1/4 cup butter salted
- 1 teaspoon vanilla
- 2 tablespoons milk
- 3 cups powdered sugar
Instructions
- Preheat oven to 400 degrees. Line 2 light-colored baking sheets with parchment paper and set aside.
- Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces.
- Combine the eggs and heavy cream in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
- Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a knife or cookie cutter, cut into 4-inch squares and then in half diagonally to create triangles.
- Place on prepared baking sheets. Brush tops of scones with 2 tablespoons milk or cream. Bake 20 to 25 minutes or until the tops are golden and crisp.
- While scones are cooling, make the glaze: melt butter in a small pot over medium heat. Swirl the melted butter for a few minutes until it starts to foam, smell nutty and you can see little brown speckles. Remove from heat.
- Pour in vanilla, milk and powdered sugar. Whisk until thick and combined. You may need to add more milk or powdered sugar depending on the desired consistency you prefer. You want it to be the same thickness as white school glue. Drizzle over each scone.
- Enjoy scones at room temperature. Store in airtight containers for up to three days.
Notes
- Chill shaped scones in the refrigerator for at least 15 minutes before baking to prevent spreading.
- If scones spread too much while baking, press them back into shape with a spatula and continue baking.
- Baked scones can be frozen up to 4 months without glaze, then thawed and iced before serving.
- Unbaked scones freeze well; freeze them on a tray before transferring to a container, then bake directly from frozen or after thawing.
- For overnight preparation, cut dough into triangles, cover, refrigerate, and bake fresh in the morning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16scones
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 117mg | 39% |
| Sodium | 347mg | 14% |
| Potassium | 218mg | 5% |
| Sugar | 25g | 50% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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