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Easy Homemade Scones Recipe

Classic Homemade Scones

iamwinfred
These classic homemade scones come together in just 30 minutes using simple pantry staples. With a tender, buttery crumb inside and a beautifully golden, slightly crispy exterior, they're perfect for breakfast, brunch, or afternoon tea. The secret is keeping everything cold and avoiding overmixing — follow these foolproof steps and you'll have light, flaky scones every single time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Brunch
Cuisine British
Servings 8 scones
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter Or use a box grater to grate frozen butter
  • Box grater (optional) for grating frozen butter
  • Measuring cups and spoons
  • Fork or whisk
  • Rimmed baking sheet Half-sheet pan recommended for even heat distribution
  • Parchment paper
  • Sharp knife or bench scraper For cutting scone wedges
  • Pastry brush For applying cream wash
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour 250g; spooned and leveled
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 3 tablespoons granulated sugar
  • 1/2 cup cold unsalted butter 113g; cut into small cubes, keep refrigerated until needed
  • 1/3 cup cold heavy cream 80ml; plus extra for brushing
  • 1/3 cup cold whole milk 80ml
  • 1 large egg cold
  • 1 teaspoon pure vanilla extract

Optional Add-Ins

  • 1/2 cup dried currants, raisins, or fresh blueberries (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place it in the refrigerator while you prepare the dough.
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar for about 30 seconds until evenly combined.
  • Add the cold butter cubes to the flour mixture and use a pastry cutter (or your fingertips) to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Alternatively, grate frozen butter directly into the flour and toss to coat.
  • In a small bowl or measuring cup, whisk together the cold heavy cream, cold milk, egg, and vanilla extract until the egg is fully combined. If using add-ins, stir them into the flour-butter mixture now.
  • Pour about three-quarters of the wet mixture over the dry ingredients and fold gently with a spatula, adding more liquid a tablespoon at a time until the dough just comes together in a shaggy, slightly sticky mass. Do not overmix.
  • Turn the dough onto a lightly floured surface and gently pat (do not knead) into a circle roughly 7–8 inches (18–20cm) wide and ¾–1 inch (2–2.5cm) thick.
  • Using a sharp knife or bench scraper, cut the circle into 8 equal wedges with a single downward motion — do not drag or twist. Transfer wedges to the cold parchment-lined baking sheet, spaced about 2 inches apart.
  • Lightly brush the tops of the scones with cold heavy cream (optionally sprinkle with coarse sugar), then bake on the center rack for 13–16 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Let scones rest on the pan for 5 minutes, then transfer to a wire rack. Serve warm with clotted cream, butter, or jam.

Notes

  • Keep everything cold: Cold butter, cold dairy, cold hands. If the dough feels warm at any point, refrigerate or freeze for 10 minutes before continuing.
  • Don't overmix: A shaggy, rough dough bakes into a tender scone. Overworking develops gluten and leads to dense, tough scones.
  • Use full-fat dairy: Heavy cream and whole milk produce the richest, most tender scones. Skim milk or low-fat substitutes result in a drier texture.
  • Measure flour correctly: Spoon flour into the measuring cup and level off — don't scoop directly from the bag, which compacts the flour and can add too much.
  • Cut cleanly: Always press straight down when cutting; never drag or twist, as this seals the edges and prevents rising.
  • For extra rise: Freeze shaped, cut scones for 15 minutes before baking for a taller, better-defined scone.
  • Make-ahead option: Refrigerate shaped scones overnight and bake directly from the fridge the next morning. Or freeze unbaked wedges for up to 3 months and bake from frozen at 425°F, adding 3–5 minutes.
  • Storage: Store baked scones in an airtight container at room temperature for up to 2 days. Avoid refrigerating plain scones as it dries them out faster.
  • Reheating: Warm leftover scones in a 300°F (150°C) oven for 8–10 minutes to restore their crisp exterior. Avoid the microwave.
  • Dairy-free option: Full-fat canned coconut milk or high-fat oat milk can substitute for the cream and milk, though texture and flavor will differ slightly.

Nutrition

Serving: 1SconeCalories: 285kcalCarbohydrates: 30gProtein: 5gFat: 16gSaturated Fat: 9.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.2gCholesterol: 65mgSodium: 210mgPotassium: 75mgFiber: 0.8gSugar: 5gVitamin A: 10IUCalcium: 11mgIron: 8mg
Keyword afternoon tea, cream tea, easy scone recipe, flaky scones, homemade scones
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