Description
Learn how to make perfect scones for your next afternoon tea celebration.
Ingredients
Scale
- 2 cups all-purpose flour spooned & leveled
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 6 tbsp cold, unsalted butter (cubed)
- 1/2 cup heavy whipping cream ((plus extra for brushing at the end))
- 1 large egg
- 1 tsp vanilla extract
FOR THE GLAZE
- 1 cup powdered sugar
- 1/2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- 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.
- 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.
- 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.
- Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.
- 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.
- Bake at 400°F for 15 minutes or until the tops of the scones are lightly browned and cooked through.
- Remove from the oven and allow to cool completely.
FOR THE GLAZE
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking, Bread, Scones, Tea
- Cuisine: American, British, French