Sweet Scone Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. Stir in the lemon or citrus zest and the dried fruit so it is distributed through the flour mixture (this helps prevent fruit from sinking).

Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Work quickly to keep the butter cold.

In a separate small bowl or measuring cup, whisk together the heavy cream, milk, egg, and vanilla extract until smooth.

Make a well in the center of the dry mixture and pour in about three-quarters of the cream mixture. Using a fork or a flexible spatula, gently fold the mixture until it just comes together. If the dough appears dry, add the remaining cream mixture a tablespoon at a time until a soft, slightly shaggy dough forms. Do not overmix — dough should be cohesive but still slightly crumbly and sticky.

Turn the dough out onto a lightly floured surface and gently press it together into a disk about 1-inch (2.5 cm) thick. Handle as little as possible to keep scones tender.

Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges for traditional triangular scones, or use a 2.5-inch round cutter to cut rounds. Place the scones on the prepared baking sheet about 1 inch apart.

Brush the tops lightly with the extra heavy cream and sprinkle with coarse sugar if using.

Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean of wet dough. Baking time can vary depending on scone size — larger scones may need a few more minutes.

Remove scones from the oven and transfer to a wire rack. Allow to cool for at least 10 minutes before serving. Scones are best served warm, plain or with butter, jam, or clotted cream.

Store: Keep cooled scones in an airtight container at room temperature for up to 2 days, or freeze individually wrapped for up to 1 month. Reheat in a 325°F (160°C) oven for 8–10 minutes from thawed or until warmed through.