These scrumptious, buttery, light and tender classic scones are perfect for breakfast or brunch. This recipe comes together in just 10 minutes and only takes about 12 to 13 minutes to bake.
Flavor Your Way
This plain and simple scone recipe is also a perfect base for adding and creating your favorite flavors. Add about a cup of fresh Blueberries or chopped Strawberries to make Blueberry or Strawberry scones. Same way, add Chocolate chips to make Chocolate Scones or add about a teaspoon of Orange zest and a cup of Cranberries to make Orange Cranberry Scones.
Temperature is Important
Everybody’s oven is different, for some, it might take longer and for others, it would be quick for the oven to preheat, so start by preheating your oven to 425 F degrees. All you need to make these scones are a few simple ingredients that you already have in your kitchen. One thing to keep in mind is that you need to keep your butter and other liquid ingredients very cold.
Let’s Make ’em
Add all your sugar and other dry ingredients into a large bowl and whisk everything to combine. Add your cubed cold unsalted butter to the flour mixture and using a pastry cutter. Break butter until you get the size of peas. You can, of course, use your hands if you don’t have a pastry cutter or you can also use a fork to achieve this consistency. If you are using your hands, you need to be very quick as the heat from your hands could melt the butter. We really need to have small chunks of butter in our flour mixture to achieve that light and airy texture in our baked scones.
Beat the eggs and add the heavy cream, mix well. Make a well in the center of your flour mixture and add the cream mixture; stir lightly with a fork until the dough comes together. Now, turn the dough out onto the well-floured surface and use a bench scraper to bring the dough together. Make sure not to overwork or knead it. Kneading or overworking could melt the butter inside and make our scones too dense.
Roll out the dough quickly with a rolling pin or pat-down using your hands (but, be quick if you are using hands). Roll out the dough into a disk about an inch thick and cut it into eight equal triangles. Transfer these scones to a Silpat-lined baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
Bake this buttery goodness for about 12 to 13 minutes. Once done baking, let these scones cool on a baking sheet for 5 minutes, then transfer them onto a wire rack or serve them with your favorite tea or a cup of coffee.
Classic Scones
Ingredients
- 2 cps all-purpose flour plus more for dusting
- 5 tbsp cold unsalted butter
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 2 large eggs
- 1/2 cup heavy cream plus more for brushing
- 1 tbsp turbinado sugar
Instructions
- Preheat your oven to 425 Fahrenheit. Add sifted flour, sugar, baking powder, and salt into a large bowl and combine everything using a whisk.
- Cut your very cold unsalted butter into cubes and add to the flour mixture. Using a pastry cutter or your fingers, break butter until the size of peas.
- Whisk together heavy cream and eggs. Make a well in the center of your flour mixture and add cream mixture; stir lightly with a fork just until the dough comes together.
- Turn the dough out onto the well-floured surface. Using a bench scraper bring the dough together without overworking the dough.
- Pat into about an inch thick disk. Using a bench scraper dipped in flour, cut dough into 4 equal parts. Cut each part in half diagonally to form eight triangles.
- Transfer these scones to a Silpat-lined baking sheet. Brush tops with heavy cream and sprinkle with turbinado sugar.
- Bake until the tops are golden brown for about 12 to 15 minutes. Let scones cool on a baking sheet for 5 minutes, then transfer them onto a wire rack or serve them with your favorite tea or a cup of coffee.
Notes
Did you make this recipe?
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