How to Make Classic Scones
Yield: 8 scones
Prep Time: 15 minutes
Chill Time (optional): 15–30 minutes
Bake Time: 15–20 minutes
Total Time: About 45 minutes
Ingredients
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2 cups (250 g) all-purpose flour
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1/4 cup (50 g) granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup (113 g) cold unsalted butter, cubed
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2/3 cup (160 ml) heavy cream or buttermilk
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1 large egg
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1 teaspoon vanilla extract (optional)
Optional Add-ins (choose one or a combination):
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1/2 cup dried fruit (raisins, cranberries, currants)
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1/2 cup fresh berries (cut if large)
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1/2 cup chocolate chips or chunks
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1 teaspoon lemon zest, cinnamon, or nutmeg
Process
Step 1: Preheat Oven and Prepare Pan
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Preheat your oven to 200°C (400°F).
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Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix Dry Ingredients
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Cut in the Butter
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Add cold, cubed butter to the dry ingredients.
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Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
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Do not overmix — small pea-sized chunks of butter should remain.
Step 4: Combine Wet Ingredients
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In a small bowl, whisk together the egg, cream, and vanilla extract.
Step 5: Mix the Dough
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Make a well in the center of the flour mixture.
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Pour in the wet ingredients and gently mix with a fork or spatula until the dough just comes together.
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If using add-ins, fold them in gently at this stage.
Step 6: Shape the Dough
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Turn the dough out onto a lightly floured surface.
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Gently knead once or twice to bring it together — do not overwork.
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Pat into a 1-inch thick round (about 7–8 inches in diameter).
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Cut into 8 wedges or use a round cutter for traditional shapes.
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Place scones on the prepared baking sheet.
Step 7: Optional Chill
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For flakier scones, refrigerate the shaped dough for 15–30 minutes before baking.
Step 8: Bake
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Brush the tops with extra cream or beaten egg for a golden finish.
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Bake for 15–20 minutes, or until the tops are golden and the centers are set.
Step 9: Cool and Serve
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Let scones cool on a wire rack for at least 10 minutes before serving.
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Enjoy plain or with butter, clotted cream, jam, or honey.
Storage
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Store at room temperature in an airtight container for up to 2 days.
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Reheat gently in the oven for best texture.
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Freeze baked or unbaked scones for up to 3 months.
Would you like a savory variation (e.g., with cheese and herbs), a gluten-free version, or a fruit glaze topping?
