Discover the perfect scones that redefine flaky, buttery indulgence. This recipe blends all-purpose flour, a hint of sugar, and cold butter to form tender layers enhanced by rich cream. Ready in 35 minutes, these treats offer a satisfying golden finish and promise a delightful experience that charms every palate.

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I’m super excited to share my recipe for perfect scones that you can whip up in just 35 minutes. This is one of those Best Easy Scone Recipe ideas that really delivers on flavor and texture.

I start off with 2 cups all purpose flour and 1/4 cup granulated sugar which gives a good balance of carbs and a bit of sweetness. Next I mix in 1 tbsp baking powder and 1/2 tsp salt to help the scones rise nicely.

The secret to these tasty treats is the 1/2 cup cold unsalted butter cut into cubes which melts into little pockets of flavor and the 2/3 cup heavy cream that makes them extra flaky. I even use one large egg for an egg wash if ya want a beautiful golden top.

This American Scones Recipe is really a Cream For Scones Easy Recipes kinda method that is simple yet packs all the yum! Enjoy baking this delicious treat knowing each piece packs about a decent energy boost.

Why I Like this Recipe

I really love this recipe because the scones turn out light and flaky, and the buttery flavor is just perfect. I also like how simple it is to make even when I’m in a rush, and the ingredients are stuff I always have in the kitchen. Plus, the whole process is straightforward, which means I can whip them up quickly without any fuss. Finally, the golden top you get from the egg wash (or cream) is just the cherry on top—it makes everything look and taste even better.

Ingredients

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All purpose flour provides mainly carbohydrates and a bit of fiber for energy and structure.
Granulated sugar adds sweetness and helps bring out a tasty flavor in the mix.
Cold unsalted butter is rich in fat, making the scones tender and giving them a nice taste.
Heavy cream gives a rich taste and keeps scones moist and tender inside.
Baking powder helps the scones rise and become light so they turn out fluffy.

Ingredient Quantities

2 cups all purpose flour (around 250g)

1/4 cup granulated sugar (about 50g)

1 tbsp baking powder

1/2 tsp salt

1/2 cup cold unsalted butter (roughly 115g) cut into small cubes

2/3 cup heavy cream (about 160ml) plus a little extra for brushing

1 large egg (for the egg wash, if ya want a golden top)

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 2 cups all purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder and 1/2 tsp salt.

3. Toss in the 1/2 cup cold unsalted butter cubes and use your fingertips to rub the butter into the dry ingredients until the mixture looks crumbly.

4. Stir in 2/3 cup heavy cream gradually until a soft dough forms. Don’t overmix it to keep your scones light and flaky.

5. Turn the dough out onto a lightly floured surface and gently knead it just a couple of times until it holds together.

6. Pat the dough into a circle about 1-inch thick, then use a knife or a dough cutter to cut it into 8 equal wedges.

7. If you want a golden top, beat 1 large egg in a small bowl and lightly brush it over the scones. If not, a splash of extra heavy cream works just fine.

8. Place the scones on your prepared baking sheet, giving each a bit of space.

9. Bake in the preheated oven for around 15 to 20 minutes or until they are lightly golden on top.

10. Remove the scones from the oven and let them cool a little on a rack before serving warm. Enjoy your flaky, buttery scones!

Equipment Needed

1. Oven – you gotta preheat it to 400°F, which is key for getting those scones just right.
2. Baking sheet – make sure to have one lined with parchment paper to avoid sticking.
3. Large mixing bowl – you need this for mixing the flour, sugar, baking powder and salt.
4. Measuring cups and spoons – accurate measures are important for both dry and wet ingredients like heavy cream.
5. Your own fingertips – yep, you actually use your fingers to rub the cold butter into the dry mix until it’s crumbly.
6. A lightly floured surface – this helps when you knead and shape the dough so it doesn’t stick.
7. Knife or dough cutter – essential for slicing the dough into 8 equal wedges.
8. Small bowl – to beat the egg if you decide you want that golden finish with an egg wash.
9. Cooling rack – after baking, it’s best to let the scones cool here a bit before you dig in.

FAQ

Q: Can I use frozen butter instead of cold butter?

A: It's best to use cold butter, but if you're using frozen, make sure to let it thaw slightly in the fridge so it's not too soft.

Q: What do I do if my scones are too dense?

A: If your scones turn out dense, check your measuring of the flour and try not overmixing the dough. Overworking can really mess up the texture.

Q: Can I add ingredients like raisins or blueberries?

A: Yeah, you can totally add extras like raisins or blueberries, just fold them in gently after mixing to keep the dough light.

Q: How do I know when the scones are done?

A: The scones should be lightly golden on top and firm to the touch. If you're using an egg wash, the color should be even, and a toothpick inserted should come out clean.

Q: Is heavy cream necessary or can I use milk?

A: Heavy cream gives the scones a richer texture, but if you're in a pinch, you can use milk. Just keep in mind the scones might be a bit less tender.

How To Make Scones Recipe Substitutions and Variations

All purpose flour: You could try using pastry flour which makes the scones a bit more tender but might need a little extra liquid.
Granulated sugar: Brown sugar works too, it adds a hint of molasses flavor but might darken the scones a bit when baked.
Cold unsalted butter: If you don’t have butter, you can use coconut oil. Just make sure it’s in solid form so you still get that crumbly texture.
Heavy cream: You can mix whole milk with a tablespoon of melted butter for every 2/3 cup of cream; this works in a pinch but may change the richness slightly.
Baking powder: If you run out, you can make your own by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a replacement.

Pro Tips

1. Make sure your butter is super cold before you cut it into cubes. If it’s not chilled enough, it might melt into the flour and you won’t get that perfect flaky texture you want.

2. When you mix the butter with the dry ingredients, use your fingertips to really work it in gently. Just be careful not to overdo it because overmixing can make your scones tough.

3. Add the cream slowly while stirring only until a soft dough forms. Too much mixing can take away the light, crumbly quality that makes the scones so good.

4. Let your scones cool on a rack right after baking for a few minutes. That trick stops them from getting soggy and helps set all the yummy layers inside.