Scones
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!
Servings: 12
Calories: 222kcal
Ingredients
- 2½ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter unsalted (8 tbsp), frozen
- 1 large egg lightly beaten
- ⅓ cup heavy cream
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoon coarse sugar for topping
Instructions
- 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.
Notes
- Always line your sheet pans with parchment paper or a silpat. This makes for easy clean up!
- Work with cold butter. It's the secret to flakey scones.
- Don’t overwork the dough. You want the butter to still be in pieces to keep your scones flaky and light.
- Get yourself a pastry cutter. It’ll make the process of cutting the butter into the dry ingredients much easier.
- You want the dough to be sticky, so flour your hands and work surface as needed so that you can still handle it.
- 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!
- 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.
Nutrition
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
