Super Scones
Experience the joy of bakery-style treats at home with these irresistibly tender and buttery "Super Scones," a versatile recipe perfect for breakfast, brunch, or tea time. Made with simple pantry staples like all-purpose flour, cold cubed butter, and heavy cream, these scones boast a flaky yet soft texture that melts in your mouth. Customize them with your favorite mix-ins—think fresh blueberries, dried cranberries, or even a sprinkle of turbinado sugar for a crispy, golden finish. Ready in just 30 minutes from start to finish, these homemade scones are as quick as they are delicious, making them an ideal option for busy mornings or last-minute guests. Serve them warm with a dollop of clotted cream or a smear of sweet jam for a classic and indulgent treat everyone will adore!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (cold, cubed)
- 1/2 cup Heavy cream
- 1 Egg (large)
- 1 teaspoon Vanilla extract
- 1/2 cup Optional: Fresh or dried fruit (blueberries, cranberries, etc.)
- 2 tablespoons Optional: Turbinado sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until the texture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
If using optional fruit, fold it gently into the dough.
Turn the dough out onto a floured surface and shape it into a round disc about 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, brush the tops of the scones with a little heavy cream and sprinkle with turbinado sugar for extra crunch.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown.
Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature with butter, jam, or clotted cream. Enjoy!
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 37.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 186 mg | 4% | |
*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.
