Description
This scones recipe is buttery, flaky, and irresistibly tender. Perfect for breakfast or brunch, these golden wedges come together with minimal ingredients and endless mix-in possibilities. They’re crisp on the outside, soft in the center, and pair beautifully with coffee, tea, or even jam. Whether you’re baking for a crowd or a cozy weekend morning, these scones are a comforting treat you’ll make again and again.
Ingredients
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6 tablespoons unsalted butter (frozen for grating)
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2 cups all-purpose flour
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1/3 cup 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 + 1 tablespoon heavy cream (plus more for brushing)
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1 large egg, lightly beaten
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1 cup mix-ins (blueberries, mini chocolate chips, or dried cranberries)
Instructions
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Freeze the butter for 20–30 minutes before starting.
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together flour, sugar, baking powder, and salt.
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Grate frozen butter and fold into dry ingredients.
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Add cream, egg, and mix-ins. Stir until a crumbly dough forms.
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On a floured surface, shape dough into a 1-inch thick circle.
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Cut into 8 wedges and place on baking sheet.
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Chill wedges in the fridge for 15–20 minutes if dough is soft.
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Brush tops with cream. Bake for 12–14 minutes until golden.
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Cool for 10 minutes before serving.
Notes
Use cold ingredients for best flakiness.
Don’t overwork the dough to keep the scones tender.
You can freeze the unbaked scones and bake them later.
Great with clotted cream, jam, or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American