If you’re looking for a simple, hearty pastry for your next brunch, look no further than these satisfying Scones. This recipe for scones comes together with just a few ingredients.
Plus, they are simple to make (no grating butter required), customizable, and bake beautifully straight from the freezer, making them a great option for make-ahead breakfast or brunch fare. They can be served plain or with strawberry jam or honey butter.☕️
Camila Made Tip: If you’re a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated.
Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla. Let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
How to Make Scones
Note: The full instructions are provided in the recipe card below.
Line with parchment paper (1 ) 18'' x 13'' Rimmed baking sheet and (1) 13'' x 9'' Rimmed baking sheet; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine.
Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients.
(Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Add heavy cream, eggs, and vanilla extract in a large mixing bowl. Pour over the flour mixture, then mix until a shaggy dough forms (it's okay if the dough looks a little dry, don't overwork it).
Then, lightly knead the dough in the bowl until it comes together.
Turn the dough onto a floured surface, and with floured hands, knead it into a ball shape; don't worry if it's sticky. If the dough is too dry, add 1 tablespoon of heavy cream.
Press the dough into a circle about 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges.
Transfer the wedges to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
Remove from oven and cool for 5 minutes before finishing with additional toppings.
Camila Made Tip: Don’t overwork the dough. Mixing and kneading both develop gluten, which makes for chewy bread as opposed to tender, cakey crumbs for scones. Mix the dough gently with a wooden spoon and gently pat when shaping to prevent overworking.
Related Recipes:
- Chocolate Chip Scones
- Lemon Blueberry Scones
- Pumpkin Scones with Pumpkin Glaze
- Vanilla Scones
- Maple Whole Wheat Scones
📖 Recipe
Easy Scones
Tools
Ingredients
- 469 g (3-¾) cups All Purpose Flour , plus more for the surface
- 30 g (¼ cup) Cornstarch or all purpose flour
- ½ cup granulated sugar , plus additional for sprinkling
- 2 tablespoons baking powder
- 1 teaspoon Kosher salt
- 226 g (2 sticks ) cold unsalted butter , diced
- 4 large eggs , lightly beaten
- 1 cup cold heavy cream or buttermilk , 3 tablespoons for brushing
- 2 tablespoons clear vanilla or pure vanilla extract , optional but highly recommended if making Sweet Scones
- 1 ½ cups add-ins such as chocolate chips, fruits, and/or nuts optional
- Optional: coarse sugar , icing, or confectioners’ sugar
Instructions
For the Scones:
- Line with parchment paper (1 ) 18'' x 13'' Rimmed baking sheet and (1) 13'' x 9'' Rimmed baking sheet; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- In a large mixing bowl, whisk together heavy cream, egg, and vanilla extract. Pour over the flour mixture, then mix until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Then, lightly knead the dough in the bowl until it just comes together.
- Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don't worry if it's sticky. If the dough is too dry, add 1 tablespoon of heavy cream.
- Press the dough out into a circle about 12 inches in diameter and out about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown. Remove from oven and cool for 5 minutes before finishing with additional toppings.
- Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
