Scones Recipe
With a golden-brown crust and flaky, moist crumb, this scone recipe will turn out every time!
Servings: 6 scones
Calories: 424kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted cold butter, grated
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (119 g) heavy whipping cream
Topping
- 2 tablespoons heavy whipping cream
- 2 tablespoons turbinado sugar, or granulated sugar
Instructions
- Using the fine edge of your grater, grate butter onto parchment paper. Then place it in the freezer while you prepare the remaining ingredients.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Remove the grated butter from the freezer and, using a fork, incorporate it into the dry ingredients.
- In a small mixing bowl, whisk together eggs, vanilla, and heavy whipping cream. Pour this mixture into the dry ingredients and stir until combined.
- Line a baking sheet with parchment paper.
- Scoop the dough out onto the lined baking sheet. Use your hands to form a circle that is about ¾-inch thick. (Add a bit of flour to your hands to prevent sticking.)
- Chill the dough in the freezer for no less than 30 minutes, preferably an hour.
- Preheat the oven to 425°F.
- Using a bench scraper or a large knife, slice the circle into 6-8 wedges. Using your hands, gently separate the edges of each scone, creating a space of about ½ inch between each.
- Use a pastry brush to brush each scone with heavy whipping cream on all exposed sides.
- Sprinkle each scone with 1 teaspoon of turbinado sugar.
- Bake for 18-23 minutes or until golden brown.
Video
Nutrition
Serving: 1scone | Calories: 424kcal