Scones are an indulgent treat, high in refined carbohydrates and saturated fat from the butter and cream. They are best enjoyed in moderation as part of a balanced diet.

Why are my scones dry and hard?

The most common reasons for dry, hard scones are overworking the dough or adding too much flour. Mix the dough just until it comes together, and be careful when flouring your work surface. The dough should be slightly sticky.

Can I make these scones ahead of time?

Yes. You can prepare the dough, cut the scones, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the baking time.

Can I use milk instead of heavy cream?

You can substitute whole milk or buttermilk for heavy cream, but the scones will be less rich and tender due to the lower fat content. Heavy cream provides the best flavor and texture.

What is the difference between British and American scones?

British scones are typically simpler, less sweet, and have a lighter, flakier texture. They are served with clotted cream and jam. American scones are often larger, sweeter, triangular, and frequently contain add-ins like chocolate chips or fruit, and are usually topped with a glaze.

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Scones

POPULARITY

0.0/5

TASTE SCORE

8/10

Classic British scones with a tender, flaky interior and a lightly crisp, golden-brown exterior. Perfect for an authentic afternoon tea or a special breakfast, ready in just 30 minutes. Serve warm with clotted cream and strawberry jam for the ultimate treat.

PREP

15m

COOK

SERVES

1 SCONE

334 cal

SERVINGS

INSTRUCTIONS

10 steps.

10 STEPS

1
Preheat your oven to 400°F (200°C)
- a.Line a large baking sheet with parchment paper and set aside.
2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3
Add the cold, cubed butter to the flour mixture
- a.Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting.
4
Step 4
- a.In a separate small bowl, whisk together the cold heavy cream, one egg, and the vanilla extract.
5
Pour the wet ingredients into the dry ingredients
- a.Use a fork or spatula to gently mix until just combined and a shaggy, slightly sticky dough forms. Be careful not to overmix.
6
Turn the dough out onto a lightly floured surface
- a.Gently knead it 2-3 times just to bring it together. Pat the dough into a 7-inch circle that is about 1-inch thick.
7
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges
- a.Arrange the wedges on the prepared baking sheet, leaving about 1-2 inches of space between them.
8
Step 8
- a.In a small bowl, whisk the remaining egg with the tablespoon of milk to create an egg wash. Brush the tops of the scones with the egg wash and sprinkle generously with coarse sugar for a crunchy topping.
9
Step 9
- a.Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10
Step 10
- a.Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm with clotted cream and jam.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
The key to flaky scones is cold ingredients. Keep your butter, cream, and egg in the refrigerator until you are ready to use them. You can even freeze the butter for 15 minutes before cubing or grating it.
2
Do not overwork the dough. Mix only until the ingredients are just combined. Overmixing develops gluten, which results in tough, dense scones instead of light and tender ones.
3
For extra flaky layers, try a simple lamination. Pat the dough into a rectangle, fold it into thirds like a letter, rotate 90 degrees, and gently pat it out again before cutting.
4
When cutting the scones, press straight down with your knife or cutter. Twisting can seal the edges and prevent the scones from rising properly.
5
Scones are best enjoyed the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days and reheat briefly in the oven or microwave.

RECIPE VARIATIONS

Adapt it for your goals.

Fruit Scones

Gently fold in 1/2 cup of dried currants, raisins, or chopped dried cranberries into the dry ingredients before adding the wet mixture.

Lemon Blueberry Scones

Add the zest of one lemon to the dry ingredients and gently fold in 3/4 cup of fresh or frozen blueberries with the wet ingredients.

Savory Cheese & Herb Scones

Reduce the granulated sugar to 1 tablespoon. Add 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives or dill to the dry ingredients.

Whole Wheat Scones

For a nuttier flavor and more fiber, replace up to half of the all-purpose flour with whole wheat flour.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Provides Quick Energy

The carbohydrates from the flour and sugar provide a quick source of energy, making scones a satisfying snack or breakfast item.

🦴

Source of Calcium

The use of heavy cream and milk contributes calcium, which is essential for maintaining strong bones and teeth.

QUESTIONS?

Frequently asked questions

Each scone contains approximately 290-320 calories, depending on the exact size. This does not include toppings like jam and clotted cream.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Scones

For 8 servings

10 steps.

Preheat your oven to 400°F (200°C)

Step 2

Add the cold, cubed butter to the flour mixture

Step 4

Pour the wet ingredients into the dry ingredients

Turn the dough out onto a lightly floured surface

Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges

Step 8

Step 9

Step 10