About this recipe

Buttery, tender, and perfectly crumbly — these classic scones come together quickly with pantry staples and bake up golden in under 20 minutes. A light brush of cream and a sprinkle of sugar give them a bakery-worthy finish. Enjoy them plain, with clotted cream and jam, or studded with your favorite mix-ins.

Instructions

1. 1

   Preheat your oven to ![400°F] and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until evenly combined.

2. 2

   Add the cold cubed unsalted butter to the all-purpose flour mixture. Using a pastry cutter (or your fingertips), work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Speed and cold butter are key — don't overwork it.

3. 3

   In a small mixing bowl or measuring cups, whisk together the cold heavy cream, large egg, and vanilla extract. Pour the wet ingredients over the all-purpose flour-butter mixture and stir gently with a fork just until a shaggy dough forms. If using mix-ins, fold them in now. Do not overmix.

4. 4

   Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a bench scraper or knife, cut into 8 wedges (like a pizza). Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.

5. 5

   Brush the tops of the scones lightly with heavy cream and sprinkle with turbinado sugar if using. Bake for 16–18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let cool on the pan for 5 minutes before serving.