Buttery, Flaky & Ready in 20 Minutes
Why You’ll Love These
☕ Tea-time perfection with crisp edges and tender centers
🧈 Extra flaky layers thanks to a simple folding trick
⏱ Quick to make – no chilling required
🔄 Endlessly adaptable – sweet or savory variations
Ingredients
(Makes 8 scones)
Base Dough
2 cups (250g) all-purpose flour
1 tbsp baking powder
¼ tsp salt
3 tbsp granulated sugar
½ cup (115g) cold butter, cubed
½ cup (120ml) cold heavy cream
1 large egg
1 tsp vanilla extract
For Finishing
2 tbsp cream (for brushing)
1 tbsp coarse sugar (optional)
Step-by-Step Instructions
1. Prep & Mix
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Whisk dry ingredients (flour through sugar).
- Cut in butter until pea-sized crumbs form (use pastry cutter or fingers).
2. Bring Together
- In small bowl, whisk cream, egg and vanilla.
- Pour into dry ingredients; stir gently with fork until shaggy dough forms.
3. Shape & Bake
- Turn onto floured surface; knead lightly 3-4 times.
- Pat into 1-inch thick circle. Fold in half, rotate 90°, repeat 2x for layers.
- Cut into 8 wedges. Place on sheet, brush with cream, sprinkle sugar.
- Bake 12-15 minutes until golden.
Pro Tips
❄️ Keep everything cold – Warm butter = flat scones
✂ Sharp cutter – Twist less for better rise
🔄 Savory option – Omit sugar, add ½ cup cheese + 1 tsp herbs
Flavor Variations
🍓 Berry: Fold in ½ cup diced strawberries (pat dry first)
🍋 Lemon-blueberry: Add zest of 1 lemon + ⅓ cup blueberries
🥓 Cheddar-chive: Mix in ½ cup cheddar + 2 tbsp fresh chives
Serving Suggestions
🫖 Classic with clotted cream & jam
🍯 Drizzle with honey for breakfast
🧀 Perfect alongside soup instead of bread
“The secret to scones? Don’t overwork the dough!” ✨
Storage: Best day-of, but freeze unbaked dough for fresh scones anytime.