Rich Scones
Treat yourself to bakery-worthy perfection with these irresistibly rich scones, a classic recipe that strikes the perfect balance between buttery flakiness and tender crumb. Made with pantry staples like all-purpose flour, sugar, and cold cubed butter, these scones are elevated by the luxurious addition of heavy cream and a hint of pure vanilla extract. The simple yet precise technique of cutting butter into the dry ingredients creates pockets of irresistible richness, while a light knead ensures optimal texture. Perfectly golden and optionally topped with a glittering sprinkle of coarse sugar, these homemade scones are ready in just 35 minutes and are ideal for everything from decadent breakfasts to elegant afternoon teas. Serve warm with clotted cream, jam, or your favorite spreads for a comforting treat no one can resist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Optional: coarse sugar for sprinkling
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Gently stir with a wooden spoon or spatula until a shaggy dough forms (do not overmix).
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat or roll the dough into a circle about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Place the scone wedges on the prepared baking sheet, spacing them about 2 inches apart. If desired, brush the tops with a little heavy cream and sprinkle coarse sugar for a golden, sparkling finish.
Bake the scones for 18-20 minutes, or until they are golden brown and baked through. A toothpick inserted into the center should come out clean.
Allow the scones to cool for 5-10 minutes on the baking sheet before serving warm.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 64.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 360 mg | 8% | |
*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.
