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Classic Cream Scones

Ingredients · Serves 8 · Prep 20 min · Total 1 hr 5 min

  • 2 cups all-purpose flour, spooned and leveled (250 g), plus more for the counter
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • ⅜ cup unsalted butter, very cold, cut in 1/2-inch cubes (85 g)
  • ¾ cup heavy cream, cold (180 ml), plus 2 tbsp for brushing
  • 1 large egg, cold
  • 1 tsp vanilla extract
  • 1 tbsp coarse sugar, for the tops
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Classic Cream Scones

Steps

  1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment.
  2. In a large bowl, whisk the flour, sugar, baking powder and salt.
  3. Scatter the cold butter cubes over the flour. Cut them in with a pastry blender (or pinch with your fingertips) until the pieces range from peas to small beans.
  4. In a measuring cup, whisk 3/4 cup cream with the egg and vanilla.
  5. Pour the cream mixture over the flour and stir with a fork just until a shaggy dough forms with some dry bits.
  6. Turn the dough onto a floured counter. Press it together, then fold it in half and press again. Repeat twice more to build flaky layers.
  7. Pat the dough into a 7-inch round about 3/4 inch thick.
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Classic Cream Scones

Steps, continued

  1. Cut the round into 8 wedges with a bench scraper, pressing straight down.
  2. Set the wedges 2 inches apart on the pan and freeze them to firm up the butter.
  3. Brush the tops with the remaining 2 tablespoons of cream and sprinkle with coarse sugar.
  4. Bake until golden brown on top and bottom and firm when pressed.
  5. Cool on the pan a few minutes. Serve warm.