The Best Scones Recipe

 Scone Recipe

 Servings 8 scones from this blog

https://www.livewellbakeoften.com/scone-recipe/

For the scones:

•      2 cups (250 grams) all-purpose flour spooned & leveled
•      1/3 cup (65 grams) granulated sugar
•      1 tablespoon baking powder
•      1/2 teaspoon salt
•      6 tablespoons  cold unsalted butter cubed into pieces
•      1/2 cup heavy whipping cream plus more for brushing the tops
•      1 large egg
•     1 teaspoon pure vanilla extract

For the vanilla glaze:

• 1 cup (120 grams) powdered sugar
•  1-2 tablespoons milk
•  1/2 teaspoon pure vanilla extract

To make the scones:

1.  Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2.  In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

3.  In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!

4.  Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.

5.  Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.

6.  Brush the tops of each scone with a little heavy whipping cream. If you're not adding a glaze, you can top them with coarse sugar if desired.

7.  Bake at 400°F for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.

8.  Remove from the oven and allow to cool completely.

To make the vanilla glaze:

1.    In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.

2.    Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.

Notes

Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.

Scone Variations: Here are a few ways that you can change up this scone recipe. I suggest mixing in these ingredients right after you cut in the butter and before you add the wet ingredients.

    Blueberry: Add 1 cup of fresh blueberries

    Lemon Poppy Seed: Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seeds

Glaze Variations: You can replace the milk in this recipe to create different glazes too. 

    Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milk

   Lemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milk

  Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon