Crunchy Yet Moist Scones
Get ready to experience the perfect balance of textures with these *Crunchy Yet Moist Scones*, an irresistible treat that’s both golden-crisp on the outside and tender inside. Made with simple pantry staples like all-purpose flour, cold cubed butter, and heavy cream, these homemade scones are elevated with a touch of vanilla and your choice of mix-ins, from rich chocolate chips to tangy dried fruit. A sprinkle of coarse sugar on top adds a delightful crunch, making every bite a symphony of flavors and textures. Ready in just 30 minutes, these bakery-style scones are ideal for breakfast, brunch, or an indulgent afternoon snack. Serve them warm with dollops of clotted cream or a drizzle of jam for a truly classic and comforting experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups heavy cream
- 1 large egg
- 1.5 teaspoons vanilla extract
- 0.5 cups optional mix-ins (chocolate chips, dried fruit, etc.)
- 2 tablespoons coarse sugar (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until the dough just comes together. If using optional mix-ins, fold them in now.
Turn the dough out onto a floured surface and gently shape it into an 8-inch round disc, about 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 14-16 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and let them cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or a drizzle of your favorite jam.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 391.8 g | 142% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 136.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 108 mg | 8% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
