Classic Scones
How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy scone recipe that is ultra buttery, flaky, and flavorful. Make-ahead instructions and tons of baking tips below.
Ingredients
- 3 cups (381 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- Coarse sugar
Directions
-
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
-
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
-
Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
-
In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
-
Make a well in the middle and add the liquid mixture. Mix until just combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
-
Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
-
Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
MAKE AHEAD
-
At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
-
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.
-
Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Recipe Video
Recipe Notes
OPTIONAL STEP: Here's how to laminate your scone dough:
Turn the craggly mass of scone dough out onto your work surface. Shape it into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Now fold it in half once more, but going in the opposite direction. This will also help you to gently 'knead' the dough so it comes together into a more cohesive disk without overmixing it. Continue with step 7 above.