Easy Scones
- PREP 10min
- COOK 15min
- TOTAL 25min
This is my go-to, classic scone recipe. I love them plain without anything added, or you can use it as a master recipe and add your favorite mix-ins like fresh berries, chopped fruit, chocolate chips, currants, and more.
I love the flavor of honey in this recipe, so I’ve provided tips below the recipe for using it as a substitute for the sugar listed below.
You Will Need
2 cups all-purpose flour, plus more as needed (260g)
⅓ cup sugar, plus more for the tops, see tips below for using honey (65g)
2 ½ teaspoons baking powder, use aluminum-free
½ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into small pieces (85g)
1 cup cold heavy cream, plus more for the tops (235ml)
2 teaspoons vanilla extract
1 cup mix-ins, like berries, dried fruit, chocolate chips, or nuts, optional
Directions
1Prepare oven and baking sheet: Adjust an oven rack to the middle position. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or use a silicon baking mat.
2Mix the dry ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl. If you are using honey, whisk it with the wet ingredients instead.
3Cut in the butter: Use a pastry blender to work the butter into the flour mixture until it resembles coarse crumbs with a few small pieces of butter the size of peas. You can also grate frozen butter into the flour or use a food processor.
4Add the wet ingredients: Whisk cream and vanilla in a small bowl until blended, then add to the flour and butter mixture. Use a rubber spatula to mix until a crumbly dough forms. This dough should be a little tacky. If it’s too sticky, add a bit more flour. If it seems too dry, add 1 to 2 extra tablespoons of heavy cream. Gently fold in any mix-ins (it’s okay if some fresh berries smash a bit).
5Cut out the scones: Transfer the dough and all dry, floury bits to a lightly floured surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch disc, about 1-inch thick. Cut into 8 triangles.
6Chill them (optional): For the best results, place the scone wedges on a plate or small baking sheet and refrigerate for 15 to 20 minutes.
7Bake them: Place the chilled scones on the baking sheet, 2 to 3 inches apart. Brush the top of the scones with cream and lightly sprinkle the tops with sugar. Bake until light golden brown, turning halfway through, 14 to 16 minutes. Cool for 10 minutes before serving.
Adam and Joanne's Tips
- Storing: Leftover scones keep in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days. You can also freeze scones. Freeze them on a baking sheet until hard, then transfer to a freezer-safe container or bag and store in the freezer for up to 1 month.
- Substitute honey: When using honey, use ⅓ cup (110g), and expect to add 2 extra tablespoons of flour to the mixture. Whisk the honey into the cream before adding it to the dry ingredients.
- Use sour cream or buttermilk: Replace half of the cream with sour cream or buttermilk for a bit of tanginess (so ½ cup cream and ½ cup sour cream or buttermilk).
- Measuring the flour: For perfect scones, weigh the flour or use the spoon and level method for adding flour to your measuring cup. Fluff the flour in its container, gently scoop it into your measuring cup until slightly mounded, then level off the top with a knife.
- Mix-ins: For fresh berries, use a heaping cup. For dried fruit, nuts, or chocolate chips, use a little less, like ¾ cup.
- Savory scones: This is a sweet scone dough (like for American scones), but you can adapt it for savory scones by reducing the sugar to 3 tablespoons and adding cheese and herbs like rosemary or chives.
- The nutritional information provided is an estimate.