This is my go-to scone recipe for bake sales, teacher appreciation days, and morning breakfast parties — any time I need a homemade treat but don't have a lot of time. They're infinitely versatile and such a breeze to throw together since I skip cutting butter into the dough and use heavy cream instead. Unbaked scones freeze beautifully, making them a great impromptu fresh-from-the-freezer start to a lazy Sunday. Semifreeze them on a baking sheet, and then transfer to gallon-size resealable freezer bags (label the scone flavor!). When you bake frozen scones, add 4 to 5 minutes to the baking time.
Makes 16 scones
Preparation time: 30 minutes
Cooking time: 12 minutes
- 2 cups all-purpose flour, plus extra for shaping
- 7 tablespoons sugar
- 2 tablespoons dry buttermilk powder (or 1 tablespoon lemon juice added with the cream)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Coarse sugar for dusting
Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk, and salt in a medium bowl. At this point, you can add in any additional ingredients to boost your scones' flavor profile — rosemary, nuts, berries, or chocolate chips are just a few ideas. In a small bowl, whisk the melted butter, vanilla, and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
Divide the dough into 2 balls; roll out each ball into a 1/2- to 3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.
- Breads, Breakfast/Brunch