Recipe c/o recipe blog, “Sugar Spun Run”
2 cups all-purpose flour (250g)
¼ cup granulated sugar (50g)
2 teaspoon baking powder
¼ teaspoon salt
½ cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113g)
½ cup heavy cream (120ml)
¼ teaspoon vanilla extract
½ cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.
Additional heavy cream for brushing over scones optional
Additional sugar for sprinkling over scones optional
Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
Pulse until dough begins to clump together.
Scone dough in food processor
Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
Form the dough into a smooth disk about 1″ thick by 6″ round.
Cut the disk into 8 wedges, pressing the knife straight down with each cut.
Scone dough shaped into disc, cut into 8 pieces
Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with heavy cream and sprinkle with sugar.
Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.
Allow scones to cool on baking sheet before serving and enjoying.
Food Processor
If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.
Storing
Scones are best enjoyed fresh, but you can store in an airtight container at room temperature for up to 3 days. See the FAQ section in the post for instructions on freezing scones (before or after baking).
How to Make Lemon Scones
Add 1 Tbsp of fresh lemon zest into the scone batter with the butter
Once scones have cooled, dip in a simple glaze made of 1 ¼ cup (160g) powdered sugar, 1 ½ Tablespoons (20ml) lemon juice, 1 ½ teaspoons of water, and ¼ teaspoon of vanilla extract.