Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: sultanas or currants for a traditional touch
Instructions
- Begin by whisking together the flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the cold, cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in sultanas or currants if desired.
- Turn the dough onto a floured surface and knead lightly until it comes together. Pat into a 1-inch thick circle.
- Use a floured biscuit cutter to cut out scones and place them on a parchment-lined baking sheet.
- Preheat oven to 400°F (200°C). Brush the tops with a little cream, then bake for 12-15 minutes until golden and risen.
- Allow the scones to cool slightly before serving with clotted cream, jam, or lemon curd.
Notes
- Handle the dough minimally to preserve flakiness.
- Use cold ingredients to ensure flaky layers.
- For extra flavor, add zest of lemon or orange zest.
- Store in an airtight container for up to 24 hours or freeze for longer storage.
- Reheat in the oven at 350°F for 5-7 minutes to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Bakery
- Method: Baking
- Cuisine: English
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg