The BEST Scone Recipe
These flaky, soft, and easy homemade scones practically melt in your mouth. Perfect for breakfast and ready in under 45 minutes!
Ingredients
Scones
- 2 cups all-purpose flour spooned and leveled carefully
- 1/3 cup granulated sugar provides a perfectly subtle sweetness
- 1 tbsp baking powder essential for achieving a tall rise
- 1/2 tsp salt balances the sweetness wonderfully
- 6 tbsp unsalted butter extremely cold and cubed
- 1/2 cup heavy whipping cream plus extra for brushing the tops
- 1 large egg binds the dough and adds richness
- 1 tsp pure vanilla extract enhances the overall aroma profile
Vanilla Glaze
- 1 cup powdered sugar used for the sweet vanilla glaze
- 1-2 tbsp milk adjust slightly for desired glaze thickness
- 1/2 tsp pure vanilla extract flavoring for the finishing glaze
Instructions
- Grab a large bowl. Add your flour, sugar, baking powder, and salt. Whisk it all together until perfectly mixed.
- Drop in your cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour quickly until you have pea-sized crumbs. Do not overmix.
- In a smaller bowl, whisk the heavy cream, egg, and vanilla. Pour this wet mix over your dry crumbs and stir gently until a shaggy dough forms.
- Dump the dough onto a floured counter. Knead it very lightly into a ball, then press it down into a flat 7-inch disc. Cut the disc into eight equal wedges.
- Move the wedges to a baking sheet lined with parchment paper, leaving space between them. Put the whole baking sheet in the freezer for 5 to 10 minutes.
- Preheat your oven to 400°F (204°C). Brush the tops of the chilled scones with a little heavy cream and bake for 18 to 22 minutes until puffed and golden brown.
- While the scones cool, sift the powdered sugar into a bowl. Add the milk and vanilla, and whisk until perfectly smooth. Drizzle over the cooled scones.
Notes
Pro tip: Grate your frozen butter with a cheese grater to mix it in easily without needing a pastry cutter!