Learn how to make the best scones recipe that results in flaky, buttery scones that have a moist center with crispy edges. Enjoy them fresh from the oven for breakfast or brunch
Prep Time: 25 minutesminutes
Cook Time: 13 minutesminutes
Cool Time: 10 minutesminutes
Total Time: 48 minutesminutes
Servings: 12
Ingredients
Scone:
½cup (1 stick; 113 g)unsalted butter, cold
½cupheavy cream, plus more for brushing on top if desired
1/2-1cupdried fruit, chocolate chips, or nuts(optional)
Glaze
1Tablespoonunsalted butter, melted
¾cuppowdered sugar
1-2Tablespoonshalf-and-half
Instructions
Cube the butter into 1/4-inch pieces. Then place back into the freezer until ready to use. You can also grate a frozen stick of butter.
In a large bowl or a food processor, whisk or pulse together the flour, sugar, baking powder, and salt. Pulse or using a pastry cutter or 2 forks, cut in the butter until the flour mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, vanilla, and egg yolk. Then drizzle over the flour mixture and add any mix-in's if desired. Stir just until combined, being careful not to over mix. Don’t try to get the dough completely smooth; you want to avoid over working the dough (it should be a little crumbly). You can add an extra Tablespoon of cream if needed to combine.
Place the dough on a parchment paper. Gently press the dough into an 8-inch disk about 1-inch thick. The place in the freezer for 10 minutes to chill.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
Using a sharp knife or pizza cutter, cut the circle into 8 wedges. For petite scones you can cut those wedges in half to make 16 smaller triangles. Place on baking sheet at least 1-inch apart. Brush the top with heavy cream and sprinkle with coarse sugar.
Bake 13 to 15 minutes for smaller scones and 18-20 minutes for larger scones, or until the tops are golden brown. Transfer to a cooling rack to cool.
Glaze
In a small bowl, whisk together the melted butter, powdered sugar, and half-and-half until smooth. Add 1 Tablespoon half-and-half, if needed, to make the glaze pourable but still thick. Drizzle on top of cooled scones.
Notes
Variation: Instead of the glaze, you can brush the scones with heavy cream and then sprinkle 1 Tablespoon coarse sugar (demerara) over the tops right before baking. Storing: Keep in an airtight container or bag at room temperature for 1-2 days.Freezing: Wrap scones in plastic wrap and add to a freezer bag or container. Store in freezer for up to 1 month. Let thaw before enjoying.