Description
These classic English scones are buttery, tender, and slightly sweet, perfect for breakfast or afternoon tea. With a golden top and soft crumb, they can be made with chocolate chips, raisins, or orange zest for a delightful twist.
Ingredients
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- 1 tablespoon butter, softened (for brushing the baking sheet) or parchment paper
- 2 cups all-purpose flour
- 1/3 cup granulated sugar (or 4 tablespoons)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into 1/4-inch bits
- 1/2 cup heavy whipping cream
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 cup chocolate chips or raisins/cranberries
- Zest of 1 orange (optional)
- 1 tablespoon heavy cream or milk (for glazing tops)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or brush lightly with butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into the dry ingredients and stir gently until combined.
- Fold in chocolate chips, dried fruit, and orange zest if using.
- Turn the dough onto a lightly floured surface, shape into a circle about 1 inch thick, and cut into 8 wedges.
- Place scones on the baking sheet, brush tops with heavy cream or milk, and bake for 15–18 minutes until golden brown.
- Cool slightly and serve warm with butter or jam.
Notes
- Keep butter cold for flaky layers.
- Do not overmix dough to avoid tough scones.
- Freeze dough before baking for easy make-ahead prep.
- Add a sprinkle of coarse sugar before baking for extra crunch.
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 8g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg