Easy Scones
Light, tender, and buttery, these easy scones come together quickly for a satisfying breakfast or brunch. Customize with berries, dried fruit, or chocolate chips for extra flavor. Soft on the inside with a golden, crisp top, they’re perfect for everyday baking or a cozy weekend treat.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 box grater (large holes)
- spatula
- Rolling pin (optional)
- Baking Sheet
- Parchment Paper
- Pastry brush
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 8 tablespoons 1 stick unsalted butter, frozen
- ½ to 1½ cups mix-ins berries, dried fruit, or chocolate chips, optional
- ½ cup cold buttermilk or heavy cream plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract optional
- Coarse sugar for sprinkling
Instructions
- Prepare the Baking Surface: Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. This step is crucial because it allows your scones to bake evenly without browning too quickly on the bottom. Set the prepared baking sheet aside so it’s ready when your scones are shaped.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¼ cup cane sugar, 2 teaspoons baking powder, and ½ teaspoon sea salt. This evenly distributes the leavening agents and sugar, ensuring each scone rises beautifully and has a consistent sweetness throughout.
- Incorporate Frozen Butter: Using a box grater with large holes, grate 8 tablespoons (1 stick) of frozen unsalted butter directly into the dry mixture. Toss the grated butter with the flour to coat each piece lightly. Then, gently use your hands to work the butter into the flour until it resembles coarse crumbs or a rough meal. This step is essential for achieving flaky layers in your scones.
- Add Mix-Ins (Optional): If you’re including berries, dried fruit, or chocolate chips, fold ½ to 1½ cups of your chosen mix-ins into the flour-butter mixture. Toss gently to distribute them evenly without breaking the butter or fruit. For fresh berries, consider adding less liquid later to account for extra moisture.
- Mix Wet Ingredients: In a medium bowl, whisk together ½ cup cold buttermilk (or heavy cream), 1 large egg, and 1 teaspoon vanilla extract if using. Whisking thoroughly ensures the egg is fully incorporated and the liquid mixture is smooth, which helps bind the dry ingredients into a cohesive dough.
- Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients. Using a spatula, fold the flour mixture into the liquid gently. Stop mixing as soon as a shaggy dough begins to form—overmixing can make the scones tough.
- Knead the Dough Lightly: Turn the dough onto a lightly floured surface. Gently knead it with your hands just enough to bring any remaining dry flour together. The dough should be soft, slightly sticky, but manageable. If it feels too wet, sprinkle in a teaspoon of flour at a time; if too dry, add a tablespoon of buttermilk until the dough holds together.
- Shape the Dough Disk: Pat or roll the dough into a circle approximately 7–8 inches in diameter and 1 inch thick. A uniform thickness ensures even baking and consistent texture throughout each scone.
- Cut into Wedges: Using a sharp knife or bench scraper, cut the dough disk into 8 equal wedges. Transfer each wedge carefully to the prepared baking sheet, leaving a small gap between each to allow for expansion.
- Chill Before Baking: Place the scones in the freezer for 15 minutes. Chilling firms up the butter, which helps the scones maintain their shape and promotes flakiness. While chilling, preheat your oven to 400°F (200°C).
- Brush with Liquid and Sprinkle Sugar: Remove the scones from the freezer. Using a pastry brush, lightly coat the tops with buttermilk or heavy cream. Sprinkle coarse sugar on top for added sweetness and a slightly crunchy texture. This step also helps the tops turn a beautiful golden brown.
- Bake to Perfection: Bake the scones in the preheated oven for 18–27 minutes, or until the tops are golden brown and the edges feel firm. Rotate the baking sheet halfway through baking for even color. Baking times may vary slightly depending on oven type and scone size.
- Cool on a Wire Rack: Once baked, transfer the scones to a wire cooling rack. Allow them to cool slightly for 10–15 minutes. This prevents sogginess on the bottom and helps the scones firm up while still remaining soft and tender inside.
- Serve and Enjoy: Serve the scones warm with butter, jam, or honey. These scones are ideal for breakfast, brunch, or an afternoon treat. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Notes
- For best results, always use cold or frozen butter. This creates pockets of fat that melt during baking, giving your scones a tender, flaky texture.
- If adding fresh berries or juicy fruit, reduce the liquid slightly to prevent overly wet dough. Start with ⅓ cup buttermilk and add gradually until the dough comes together.
- Do not overmix the dough; handle it gently to maintain light, airy layers. Overworking can make the scones dense.
- Scones can be customized with various mix-ins: chocolate chips for sweetness, nuts for crunch, or dried fruit for subtle chewiness.
- For a golden finish, brush with buttermilk or cream and sprinkle coarse sugar just before baking. This adds visual appeal and a delicate crunch on top.
