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Classic Cream Scones

Close-up of two golden brown, buttery scones with flaky layers, bathed in natural light.
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Bake tender, buttery scones with a light crumb and a hint of sweetness, perfect for a special breakfast, brunch, or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the heavy cream and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round.
  7. Cut the round into 8 wedges.
  8. Place the wedges on the prepared baking sheet.
  9. Brush the tops with a little extra heavy cream.
  10. Bake for 15-20 minutes, or until golden brown.
  11. Let cool slightly on a wire rack before serving.

Notes

  • For extra flaky scones, ensure your butter is very cold.
  • Avoid overworking the dough, as this can make the scones tough.
  • Serve warm with jam and clotted cream or butter for a traditional experience.
  • You can add 1/2 cup of currants or lemon zest to the dough for variation.

Nutrition

Find it online: https://carlacooking.com/scones-tender-buttery-recipe/