As a newbie to scone baking, this recipe by Sally McKenny provides fantastic step by step instructions with pictures making each batch a breeze. Freezing the butter, then grating is a game changer! My family has let me know I will be making this recipe again and again. The scones were delicious on their own, and even better with a favourite fruit compote & whipped cream or clotted cream if you have a Brit store near by. – Heidi
Recipe by: Sally McKenny from sallysbakingaddiction.com
Use this basic scone dough for any sweet scone variety. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Pairs with our Rosé
2 cups (250g) all-purpose flour (spooned & levelled), plus more for hands and work surface
½ cup (100g) granulated sugar
½ teaspoon of salt
2 ½ teaspoons baking powder
½ cup (1 stick,115g) unsalted butter, frozen (very important it be frozen so you are able to grate it)
½ cup (120ml) heavy cream or buttermilk (plus 1 tbsp for brushing)
1 large egg
1 ½ teaspoon pure vanilla extract
1-1.5 cups add-ins such as chocolate chips, berries, nuts, fruits, etc
Optional – coarse sugar for topping
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.