Scones Recipe

Name: Scones Recipe
Total time: 48 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour; 3 Tbsp granulated sugar; 1 Tbsp baking powder; 1/2 tsp fine sea salt; 1/2 cup unsalted butter (cold, diced (1 stick)); 1 large egg (cold, lightly beaten); 1/2 cup heavy whipping cream (cold, plus 2 Tbsp to brush the tops); 1 tsp vanilla extract; 1 Tbsp coarse/ raw sugar to sprinkle the top (or sub with granulated sugar); 2/3 cup powdered sugar; 1 to 1 1/2 Tbsp milk; 1 tsp vanilla extract

This Scone recipe is the perfect base for any homemade scones. If you want to bake these fresh in the morning, cover and refrigerate overnight after step 5 and bake the next morning. This master recipe works for endless variations that will rival your favorite coffee shop scones.

⏱️ 48 min 🔪 Prep: 10 min 🔥 Cook: 23 min 📊 Medium ⭐ 5.0 (39) 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

8 servings

2 cups all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter (cold, diced (1 stick))
1 large egg (cold, lightly beaten)
1/2 cup heavy whipping cream (cold, plus 2 Tbsp to brush the tops)
1 tsp vanilla extract
1 Tbsp coarse/ raw sugar to sprinkle the top (or sub with granulated sugar)
2/3 cup powdered sugar
1 to 1 1/2 Tbsp milk
1 tsp vanilla extract

Steps

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add diced cold butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form. Gently stir in flavor add-ins if using. Refrigerate the mixture while preparing liquid ingredients.
In a small bowl, combine cream, eggs, and vanilla and beat with a fork until well blended. Pour the cream mixture into your flour mixture and fold with a spatula just until moistened, don’t over-mix. If the dough is too dry to come together, add another tablespoon of cream. If it’s too moist, sprinkle with flour.
Transfer the dough onto a clean work surface and work it into a ball of dough just so it comes together. Next, flatten into a 1-inch thick and 7-inch wide disk. Chop into 8 equal wedges, cutting straight down without using a sawing motion.
Arrange scones on a lined baking sheet at least 1 inch apart. Brush the tops with cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
Bake for 18-22 minutes or until the tops are golden and the center is baked through. Remove from the oven and cool completely then drizzle with glaze if desired.
In a small bowl, combine powdered sugar, 1 Tbsp milk, and vanilla. Stir until well blended. The glaze should be drizzling consistency; thicken it with more powdered sugar and thin it out with more milk. Use a spoon to drizzle glaze over the cooled scones and enjoy.