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BAKING

best scones, any flavor

A buttery base for berries, chocolate, fruit, or nuts. Keep the dough cold for tender scones.

1 hr total8 small or 16 proper scones
Glazed fruit scones on a white platter decorated with black bows

GET EVERYTHING READY

Ingredients

Tick things off as you go.

Optional additions & toppings

METHOD

Preparation

  1. Whisk flour, sugar, salt, and baking powder. Grate frozen butter and work it into the dry ingredients with a pastry cutter, forks, or fingertips until pea-sized crumbs form. Chill while preparing the wet ingredients.

  2. Whisk the ½ cup cream or buttermilk with the egg and vanilla. Add to the flour mixture along with your chosen add-ins; mix until moistened.

  3. Turn onto a floured surface and gather into a ball. If too sticky, add a little flour; if too dry, add 1–2 tablespoons cream. Form one 8-inch disc and cut into 8 wedges, or two 5-inch discs and cut each into 8 wedges.

  4. Brush with the remaining cream and add coarse sugar, if desired. Refrigerate for at least 15 minutes.

  5. Heat oven to 400°F (204°C). Line baking sheets with parchment or silicone mats. Arrange the chilled scones 2–3 inches apart.

  6. Bake for 18–26 minutes, until the edges are golden and the tops are lightly browned. Small scones generally take 18–20 minutes. Cool for a few minutes before serving.