Scones Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Dry ingredients

In a large bowl, whisk together 4 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Add 1 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining. Work quickly to keep the butter cold.

Add optional mix-ins

If using 1 cup raisins or dried fruit (or 1 cup shredded cheddar for savory scones), gently fold them into the flour-butter mixture so they are evenly distributed.

Wet ingredients

In a separate bowl, whisk together 1 1/2 cups buttermilk, 1 large egg, and 1 teaspoon vanilla extract until blended. Make a well in the center of the dry ingredients and pour in the wet mixture.

Form dough

Using a fork or rubber spatula, stir just until a shaggy, slightly sticky dough forms. Do not overmix. If the dough seems very dry, add up to 2 tablespoons additional buttermilk; if too wet, sprinkle with a tablespoon of flour.

Shape

Turn the dough out onto a lightly floured surface and gently bring it together with minimal kneading (about 6–8 light folds). Pat or roll into a 3/4- to 1-inch-thick circle about 8 inches in diameter. Alternatively, you can press the dough into a rectangle and cut into squares.

Cut scones

Using a sharp knife or a bench scraper, cut the circle into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them 1 to 2 inches apart. For taller scones, gently press the cuts closed so the scones rise upward rather than spread.

Brush and sugar

Brush the tops of the scones with 2 tablespoons melted butter, then sprinkle with coarse sugar to taste (about 2 tablespoons) for a lightly crunchy top.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Baking time will vary slightly with oven and scone thickness.

Cool

Remove from oven and transfer scones to a wire rack. Brush again lightly with melted butter if desired. Let cool 5–10 minutes before serving warm.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze individually wrapped for up to 1 month. Reheat frozen scones in a 350°F (175°C) oven for 8–10 minutes.