- Cold Ingredients – Keep all of your ingredients refrigerated and very cold until ready to use.
- Dice butter ahead of time and then return it to the refrigerator until it is time to add it to the recipe.
- Chill before baking – Refrigerate your formed dough for at least 15 minutes before baking.
- Cut straight down with a food scraper or knife and avoid using a sawing motion.
- Fully preheat the oven – a hot oven turns the butter into steamy air pockets and prevents butter from pooling in the pan. An oven thermometer helps!
Ingredients for Scones
See the list below (full measurements in the recipe card) for my tried and true scone recipe.
- Flour – All-purpose works great
- Sugar – lightly sweetens the dough
- Baking powder – makes the dough rise
- Salt – balances the flavors
- Butter – unsalted (make sure it’s cold)
- Egg – adds structure and flavor
- Heavy cream – cold cream provides moisture for a rich texture and soft crumb; also used to brush the tops
- Vanilla extract – try real or homemade vanilla for the best flavor
- Raw sugar – to sprinkle over scones
Optional Vanilla Glaze
- Milk – any kind, even a dairy-free milk. Add more milk to thin the glaze.
- Powdered sugar – Add more powdered sugar to thicken the glaze.
- Vanilla – Use real vanilla extract
Variations
We recommend adding 1 to 1 1/4 cups of add-ins. Adding too much fruit may cause your scones to fall apart. We recommend the following varieties, but get creative and add in your favorites!
- Blueberry Scones
- Chocolate Chip Scones – Use mini chocolate chips
- Raspberry and White Chocolate Chip Scones
- Blackberry Scones
- Cranberry Orange Scones
- Strawberry Scones
- Cinnamon Sugar Scones – sprinkle with 1 Tbsp sugar and 1/2 tsp cinnamon before baking.
- Savory Scones – Reduce your sugar to 2 Tbsp and omit vanilla. Add 1 cup of shredded cheese (cheddar or parmesan), herbs (rosemary, thyme, chives), and cooked, bite-sized pieces of meat such as bacon or ham.
