Scone Recipe
Bake these golden, tender scones for a delicious breakfast treat or afternoon delight.
Freshly baked scones, straight from the oven, fill the kitchen with an irresistible aroma that hints at cozy mornings and indulgent tea times. There's something wonderfully comforting about pulling apart a warm scone, its crumbly tenderness just begging for a slather of butter and jam. This scone recipe is a family favorite, perfected over countless weekend brunches. It all started with my grandmother's simple yet delightful scones, served with lashings of cream and preserves. Over the years, I've tweaked the original, adding a pinch of this and a smidgen of that, to create a version that's beautifully flaky on the outside and soft within. The secret to these scones is in the chilled butter, cut into the flour until it resembles coarse crumbs. This ensures that as the scones bake, they puff up gloriously, creating those delightful layers. Serve these beauties warm, with a pot of your favorite tea, for an afternoon pick-me-up or as a leisurely weekend breakfast.
Step-by-Step
- 01Step 1 / 8
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02Step 2 / 8
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- 03Step 3 / 8
Add the chilled, diced butter to the flour mixture.
Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- 04Step 4 / 8
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Pour this wet mixture into the dry ingredients.
- 05Step 5 / 8
Stir until just combined, then turn the dough out onto a lightly floured surface.
Gently knead the dough a few times until it just comes together.
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- 06Step 6 / 8
Pat the dough into a circle about 1 inch thick.
Cut into 8 wedges and transfer to the prepared baking sheet.
- 07Step 7 / 8
For the glaze, brush the tops of the scones with the milk and sprinkle with sugar.
Bake for 12-15 minutes, until golden brown.
- 08Step 8 / 8
Remove from the oven and allow to cool slightly before serving warm with butter and jam.
Chef Tips
- •Use cold butter to ensure flaky scones.
- •Don't overmix the dough; it should be slightly shaggy before shaping.
- •Cut straight down with a sharp knife to help the scones rise evenly.
- •Chilling the scones for 10 minutes before baking can enhance their rise.
- •Serve scones warm for the best texture and flavor.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the dough in advance and refrigerate it overnight before baking.
What can I substitute?+
You can use buttermilk instead of milk for a tangier taste or swap vanilla with almond extract for a different flavor.
How do I store leftovers?+
Store any leftover scones in an airtight container at room temperature for up to two days.
