To make classic scones, follow these steps: Ingredients:
- Flour
- Sugar
- Baking powder
- Salt
- Cold butter (grated or cubed)
- Heavy cream (or buttermilk)
- Egg
- Vanilla extract (optional)
- Optional add-ins like sultanas or other dried fruits
Instructions:
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter: Add cold butter (grated or cubed) to the dry ingredients and use a pastry cutter, forks, or your fingers to combine until the mixture resembles pea-sized crumbs.
- Mix wet ingredients: In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Combine wet and dry: Pour wet ingredients into the dry mixture and stir until just combined; the dough will be slightly crumbly.
- Form dough: Turn the dough onto a floured surface, gently bring it together into a ball, then flatten into a disc about 7-8 inches in diameter.
- Cut scones: Cut the disc into 8 wedges or use a round cutter for round scones.
- Chill dough: Place the cut scones on a baking sheet lined with parchment paper and refrigerate or freeze for 15 minutes to keep dough cold and prevent spreading.
- Brush tops: Brush the tops with heavy cream, milk, or an egg wash for a golden finish. Optionally, sprinkle with coarse sugar for extra crunch.
- Bake: Preheat oven to 400°F (204°C) and bake scones for 18-26 minutes until golden brown on top.
- Cool and serve: Let scones cool slightly before serving with jam and clotted cream or your preferred toppings
This method yields tender, flaky scones with a golden crust, perfect for teatime or breakfast.
