Fluffy Scones
Get ready to bake the ultimate *Fluffy Scones*—a classic treat made effortlessly with simple ingredients and plenty of customization options! These light and buttery scones are crafted with all-purpose flour, cold cubed butter, and a touch of vanilla for a perfectly airy texture, while a brush of heavy cream and optional coarse sugar add a golden, bakery-style finish. Whether you prefer them plain or studded with your favorite mix-ins like chocolate chips, dried fruit, or fresh berries, this versatile recipe is ready in just 30 minutes, making it ideal for breakfast, brunch, or an afternoon tea. Serve them warm with clotted cream, jam, or a drizzle of honey for an irresistible homemade delight that’s both tender and flavorful. Perfectly golden and melt-in-your-mouth delicious, these scones will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup optional add-ins (e.g., chocolate chips, dried fruit, or fresh berries)
- 1 tablespoon heavy cream or milk (for brushing tops)
- 1 tablespoon coarse sugar (for sprinkling tops, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl or measuring cup, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough.
If using add-ins like chocolate chips, dried fruit, or fresh berries, fold them into the dough at this stage.
Turn the dough out onto a lightly floured surface and gently shape it into a circle about 1 inch thick. Avoid over-kneading to keep the scones tender.
Cut the dough into 8 wedges (like a pizza) and transfer the wedges to the prepared baking sheet, spacing them about 1-2 inches apart.
Brush the tops of the scones with heavy cream or milk and, if desired, sprinkle with coarse sugar for a golden, slightly crispy finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on the edges and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 99.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 134 mg | 10% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 567 mg | 12% | |
*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.
