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+ servings
freshly baked scones on a cooling rack.
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5 from 2 votes


Delicious Scones, made easy! In this recipe you'll learn how to make a delicious morning staple, in just a little over 30 minutes! Pair with your morning coffee and you're set for the perfect start to the day!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 12
Calories: 222kcal


  • cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ cup butter unsalted (8 tbsp), frozen
  • 1 large egg lightly beaten
  • cup heavy cream
  • cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp coarse sugar for topping


  • Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper; set aside.
  • Combine Dry Ingredients: In a large bowl combine the flour, sugar, baking powder and salt. Grate the butter using a box grater then add it to the flour mixture and mix it in.
  • Mix Wet & Dry Ingredients: In a medium bowl, combine the egg, heavy cream, sour cream and vanilla. Make a well in the center of the flour mixture and add the wet ingredients. Using a fork, stir until moistened.
  • Knead Dough: Turn the dough onto a lightly floured and clean work surface. Gently knead the dough about 10 to 12 times and form it into a bowl. If dough is too sticky, add a bit more flour.
  • Divide & Cut Dough: Divide the dough in half. Roll out each half into a 6-inch circle. Using a pizza cutter or sharp knife, cut into 6 wedges, just like you'd cut a pizza. Place these wedges onto the prepared baking sheet, 2 inches apart. Repeat with remaining dough.
  • Finish Rolls: Brush the rolls with additional heavy cream, then sprinkle with coarse sugar.
  • Bake & Cool: Transfer the baking sheet to the oven and bake for 12 to 14 minutes or until bottoms are golden. Remove the scones from the baking sheet and finish cooling on a wire rack.


  1. Always line your sheet pans with parchment paper or a silpat. This makes for easy clean up!
  2. Work with cold butter. It's the secret to flakey scones.
  3. Don’t overwork the dough. You want the butter to still be in pieces to keep your scones flaky and light.
  4. Get yourself a pastry cutter. It’ll make the process of cutting the butter into the dry ingredients much easier.
  5. You want the dough to be sticky, so flour your hands and work surface as needed so that you can still handle it.
  6. Store your scones in an airtight container, bread box, or large freezer bag to keep them from drying out. They will last 1-2 days at room temperature or up to a week stored in the fridge. You can microwave your scones for 5-10 second intervals to enjoy them as they’re fresh out of the oven!
  7. You can also freeze your scones. Once completely cooled down to room temperature, wrap them each with both plastic wrap and foil. They will last 2-3 months frozen. They will thaw after about 1 hour at room temperature, or you can microwave them for 10 seconds at a time until thawed.


Serving: 1scone | Calories: 222kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 131mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 396IU | Calcium: 63mg | Iron: 1mg