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Simple Scone Recipe
4 from 51 votes

Simple Scone Recipe

These simple scones combine cold butter and a mix of flour, sugar, and baking powder to create tender, flaky triangles with crisp, golden tops. A quick glaze made from butter, vanilla, milk, and powdered sugar adds a sweet finish. Their texture strikes a balance between soft interior crumb and lightly crisp edges, making them suitable for breakfast or teatime treats.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 16 scones
Calories: 468 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees. Line 2 light-colored baking sheets with parchment paper and set aside.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 16 scones

Amount Per Serving

Calories 468

% 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.