Scones Recipe
British · Bread · 30 min total
Classic British scones are buttery, tender, and slightly crumbly, perfect for serving with clotted cream and jam.
15
min prep
min prep
15
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup cold heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup currants or raisins (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- In a small bowl, whisk together heavy cream, egg, and vanilla extract. Add to the flour mixture and stir with a fork just until combined. If using currants, fold them in gently.
- Turn the dough onto a lightly floured surface and knead gently 2-3 times until it comes together. Pat into a 3/4-inch thick round. Use a 2.5-inch round cutter to cut scones, pressing straight down without twisting. Gather scraps and repeat.
- Place scones on prepared baking sheet, about 1 inch apart. Brush tops with additional heavy cream.
- Bake for 12-15 minutes until golden brown on top. Transfer to a wire rack to cool slightly. Serve warm.
Tips
- For best results, keep all ingredients cold and handle the dough as little as possible.
- Scones are best served the same day, but can be frozen unbaked for up to 1 month.
- Serve with clotted cream and strawberry jam for a traditional cream tea.
AI estimate may be inaccurate · Terms