Updated: Nov 15, 2020
A quick recipe for scones you can freeze and bake off any day! For tips and to bake-along live, just follow along with the video.
Prep: 15 minutes
Bake: 15 minutes
Total time: 30 minutes
Classic Cream Scones (yields 8 scones)
1/2 cup (one stick) unsalted butter (cold and cubed)
2 cups All-Purpose Flour
1 T baking powder
1/4 cup granulated sugar
1/2 t salt
3/4 cup heavy cream
1 t vanilla extract
Optional additions: any dried fruit, nuts, ground spices, citrus fruit/berries you have on hand. I’ll show you how to include them to make these scones your own!
Food processor OR a pastry blended OR your gorgeous hands (I’ll show you how to use each!)
Sheet pan (with parchment is best if you have it)
Rolling pin OR your gorgeous hands
Round cookie cutter OR a knife
Pre-heat oven to 425 degrees.
Combine the flour, salt, baking powder, and sugar into the bowl of your food processor (or a large bowl). Pulse or whisk to combine.
Add cold, cubed butter to the bowl and pulse until the butter is pea-sized and the mixture is becoming sandy, not quite holding its shape when squeezed. Pour mixture into a large bowl. (If making by hand, gently massage the butter into the dry ingredients, "counting coins" until reaching this consistency).
If adding in dry mix-ins (i.e. dried fruits, baking chips, or zests), add them now, making sure to chop them up if the pieces are large. (See video for tips).
Combine the heavy cream, eggs, and vanilla extract in a measuring cup, whisking to combine. If you're adding in any liquid mix-ins (i.e. juices), add them in here. Don't go over about 2 T.
Make a well in the dry ingredients and pour the wet ingredients into the well. Gently combine the ingredients by hand.
Pour the dough onto a floured work surface and either pat flat or roll the dough out to about a half inch thick, making sure to be gentle. I recommend you roll/pat the dough out into a circle.
You can use cookie cutters or simply cut the dough into eight triangle slices.
Top with turbinado or granulated sugar before baking or leave plain if you plan to glaze after baking.
Bake for 12-15 minutes until the middle is not wet and the edges are turning golden brown.
The dough can be frozen pre-cut and baked off day by day while you’re sheltering.