Empress Scones
Indulge in the regal elegance of Empress Scones, a classic treat perfect for elevating your afternoon tea or weekend brunch. These tender, buttery scones are crafted with simple pantry staples like all-purpose flour, heavy cream, and a touch of vanilla extract, resulting in a rich and flaky texture worthy of royalty. Chilled butter is worked into the flour mixture for a light, crumbly bite, while brushing the tops with cream and sprinkling with coarse sugar creates a golden, crisp finish. Ready in just 35 minutes, these scones are a versatile delight, whether served warm with clotted cream and jam, or as a standalone treat. Perfectly balanced in sweetness and texture, Empress Scones are an irresistible nod to traditional baking that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, chilled and diced
- 0.75 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1 whole egg
- 2 tablespoons milk or cream (for brushing tops)
- 2 teaspoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the chilled, diced butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a fork or spatula until the dough just comes together. Avoid overmixing; the dough should be slightly crumbly but hold together when pressed.
Turn the dough onto a lightly floured surface and gently pat it into a round disk about 1 inch thick. Use a floured biscuit cutter or a sharp knife to cut the dough into 8 even wedges or rounds.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the milk or heavy cream and sprinkle with coarse sugar, if desired, for added texture and sweetness.
Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown and the scones are cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the scones warm or at room temperature with clotted cream, jam, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 54.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 413 mg | 9% | |
*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.
