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The Ultimate Flaky & Buttery Classic Scones Recipe

A stack of four tall, golden brown, freshly baked scones with flaky sides, resting on a light-colored plate.
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Learn how to make tall, flaky, and moist scones from scratch. This easy, customizable recipe is perfect for beginners and delivers bakery-style results for breakfast or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1 cup blueberries or 1/2 cup dried cranberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy. If using add-ins, fold them in quickly now.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 to 4 times, just enough to bring it together.
  7. Pat the dough into a 3/4-inch thick circle or rectangle. Use a 2-inch round biscuit cutter to cut out the scones. For taller scones, press the cutter straight down without twisting.
  8. Place the cut scones onto the prepared baking sheet, ensuring they are touching slightly if you want softer sides, or spaced apart for crispier edges.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. Let the scones cool slightly on a wire rack before serving warm with jam and cream.

Notes

  • Keep your butter and cream very cold. Warm ingredients prevent the dough from rising properly, resulting in dense scones.
  • For the tallest scones, avoid twisting the biscuit cutter when cutting the shapes; press straight down and lift up.
  • If you want a glaze, mix 1/2 cup powdered sugar with 1-2 tablespoons of milk or lemon juice and drizzle over cooled scones.

Nutrition

Find it online: https://cookingbyjade.com/ultimate-flaky-buttery-classic-scones-recipe/