Scones
The perfect treat for any occasion, these scones are flaky, buttery, and utterly irresistible. Experience the delight of freshly baked scones paired with your favorite preserves or a hot cup of tea. Make these scones tonight for a comforting dessert!
Equipment
- Whisk
- Blender
- Oven
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold, diced 1 stick
- 1 large egg, cold, lightly beaten
- 1/2 cup heavy whipping cream, cold plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 Tbsp coarse/ raw sugar to sprinkle the top or sub with granulated sugar
- 2/3 cup powdered sugar
- 1 to 1 1/2 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This ensures that your scones bake evenly and don’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisking helps to aerate the dry ingredients, ensuring there are no lumps and everything is well combined.
- Add the cold, diced unsalted butter to the flour mixture. Using a pastry cutter, cut the butter into the flour until the mixture resembles pea-sized crumbs. This step is essential to creating flaky layers in your scones.
- If you choose to add any flavor ingredients, such as dried fruit or chocolate chips, gently stir them in at this stage. Before moving on, place the bowl in the refrigerator to chill while you prepare the liquid ingredients. This helps to keep the butter cold for flakier scones.
- In a separate small bowl, combine the heavy whipping cream, eggs, and vanilla extract. Beat with a fork until everything is well blended.
- Now, pour the cream mixture into the flour mixture and fold it together gently with a spatula just until it is moistened. Be careful not to over-mix; you want a bit of dry mixture visible to ensure tender scones.
- If your dough feels too dry, add another tablespoon of cream. Conversely, if it's too moist, sprinkle in a little more flour. This step is all about achieving the right consistency.
- Transfer the dough onto a clean work surface and gently work it into a ball. Flatten the dough into about a 1-inch thick and 7-inch wide disk. Cut the disk into 8 equal wedges, making sure to cut straight down without sawing.
- Arrange the wedges on your lined baking sheet, keeping at least 1 inch apart. Brush the tops with the reserved heavy whipping cream and generously sprinkle with coarse sugar.
- Refrigerate the cut scones for 15 minutes before baking. This helps retain their shape while baking.
- Bake your scones for 18 to 22 minutes or until the tops are golden brown and they’re baked through in the center. Remove them from the oven and let them cool completely on a wire rack.
- For the glaze, in a small bowl, combine the powdered sugar, 1 Tbsp of milk, and another vanilla extract. Stir until you achieve a smooth, drizzling consistency. If it’s too thick, add a splash more milk.
- Once the scones are completely cool, drizzle the glaze over them using a spoon. Enjoy your freshly baked scones with your favorite beverages!
Notes
- Tip 1: Keep any leftover scones in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week.
- Tip 2: You can freeze unbaked scones by placing them on a baking sheet until frozen solid, then transferring them to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.
- Tip 3: Scones are delicious with clotted cream and jam or fresh fruit. They also pair well with afternoon tea.
- Tip 4: Experiment with different mix-ins, such as dried cranberries, blueberries, or even chocolate chips to customize your scones.
- Tip 5: For the best experience, serve your scones warm, straight from the oven or lightly reheated.