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homemade scones Recipe
Chef Ava

Classic Homemade Scones

These Classic Homemade Scones are buttery, flaky, and perfect for breakfast or afternoon tea. Serve them warm with clotted cream, jam, or a pat of butter for a delicious treat!
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Scones
Cuisine: Scones
Ingredients Method Notes

Ingredients
  

  • 2 cups 250g all-purpose flour
  • ¼ cup 50g granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup 115g unsalted butter, cold and cubed
  • ½ cup 120ml heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
Optional Add-ins:
  • ½ cup 75g fresh or dried fruit (e.g., blueberries, raisins, cranberries)
  • ½ cup 90g chocolate chips
  • Zest of 1 lemon or orange for a citrusy twist

Method
 

  1. Preheat & Prepare:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the Butter:Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
  4. Combine Wet Ingredients:In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
  5. Form the Dough:Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula. If using add-ins (fruit, chocolate, or zest), fold them in now. The dough should be slightly sticky but manageable.
  6. Shape the Scones:Lightly flour a clean surface and turn out the dough. Gently knead 3-4 times to bring it together. Pat it into a 1-inch thick disc, then cut into 8 wedges or use a round cutter for traditional scones.
  7. Bake:Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with a little extra heavy cream for a golden finish. Bake for 15-18 minutes or until the tops are lightly golden.
  8. Cool & Serve:Let the scones cool slightly on a wire rack before serving. Enjoy warm with jam, butter, or clotted cream!

Notes

  • Use Cold Butter for Flaky Texture:Cold butter is key to achieving flaky and tender scones. If your butter softens while mixing, pop the dough into the fridge for 10-15 minutes before baking.
  • Don’t Overwork the Dough:Overmixing can lead to dense scones. Mix the dough until just combined, and gently knead only a few times to bring it together.
  • Chill the Dough for Best Results: For extra flaky scones, refrigerate the shaped scones for 10-15 minutes before baking. This helps solidify the butter, preventing spread and creating layers.