This classic scone recipe is the perfect base for any flavors that you would ever want. However this recipe is perfect just the way it is. These scones go very well with some tea and jam or honey.
Scones are such a great treat for breakfast or any time you want to have a cup of tea. These scones have just a slight hint of sweetness and are sure to start your morning off well every time. One of the cool things about this recipe is that it can be your go to recipe for scones. Just add in any flavors that you want.
In this recipe
Unlike my blueberry lemon scones these do not use sourdough starter. These are made with heavy cream and will not have that same acidic bite to them that the sourdough scones will have. This allows them to take on more subtle flavors that you couldn’t otherwise use in that scone recipe. See the mix it up section below for some additional flavor ideas.
Cold ingredients for scones
Like with making biscuits it is important to make sure that all of the liquid ingredients and butter are cold. Once the butter gets warm it starts melting into the dough and you will not get the fluffy layers that you want inside. Those layers are caused by the steam the water makes when it is released from the cold butter. If it has melted the flour as been able to absorb it.
You want to work with the dough as little as possible. I like using a fork to mix up my dough in the bowl before turning onto a floured surface. That is just to help keep my hands clean however. By working the dough less you will help prevent gluten formation and that will keep the scones nice and soft.
Mix it up
Here are some ideas for to mix it up and make this recipe your own.
- Chocolate chip – 3/4 semisweet chocolate chips
- Raspberry – 3/4 cup fresh raspberries
- Cranberry – 1 cup dried cranberries
- Almond – 3/4 cup chopped almonds and a tsp of almond extract
- White chocolate and macadamia nut – add 1/2 cup of chopped macadamia nuts and 1/4 white chocolate chips
The Best Classic Scone Recipe
- Food processor or pastry blender
- Lined sheet pan
- Mixing Bowl
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 egg
- ½ cup heavy cream
- ¼ cup whole milk
- ½ tbsp baking powder
- ¼ tsp salt
- Preheat the oven to 350°F or gas mark 4.
- In a large mixing bowl whisk the flour, sugar, salt, and baking powder. With a pastry blender or food processor blend in the butter until the the mixture takes on a pebbly consistency. Not all of the bits of butter and flour will be the same size.
- Mix the eggs, cream, and milk together until combined.
- Pour the wet ingredients over the dry and with a spatula gently fold and mix the ingredients until all contents stick together.
- On a lightly floured surface create a mound of dough and shape into a circle about 8 inches in diameter. Using a knife or bench scraper cut the dome into 8 pieces.
- Place on a baking sheet lined with parchment paper or silicone mat and place in the refrigerator for 30 min.
- Bake for 20-25 min until the tops are a nice golden color. Cool on a cooling rack.