Scones to Die for
Experience the heavenly combination of fluffy, buttery layers and a golden, slightly crisp crust with these "Scones to Die For." Perfectly balanced with just the right touch of sweetness, these homemade scones are crafted with cold, diced butter and rich buttermilk for an irresistibly tender texture. Infused with a hint of vanilla and optionally topped with coarse sugar, they bake to perfection in under 20 minutes, making them an ideal choice for breakfast, brunch, or afternoon tea. Serve them warm, paired with clotted cream, butter, or your favorite jam, and watch them disappear in no time! Whether you're baking for a cozy family morning or impressing guests at a special occasion, this foolproof recipe guarantees show-stopping results every time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (cold, diced)
- 0.75 cups buttermilk (cold)
- 1 teaspoon vanilla extract
- 1 unit egg (large)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl or measuring cup, whisk together the cold buttermilk, vanilla extract, and egg until well combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or spatula, stir until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 1 inch thick and 8 inches in diameter.
Use a sharp knife or pastry cutter to slice the circle into 8 equal triangles. Transfer the triangles onto the prepared baking sheet, leaving space between each scone.
Optional: Brush the tops of the scones with a little buttermilk and sprinkle with coarse sugar for a golden, slightly sweet crust.
Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden and cooked through.
Let the scones cool for 5 minutes on the baking sheet before transferring them to a wire rack. Serve warm with clotted cream, butter, and jam.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 60.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 300 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 638 mg | 14% | |
*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.
