Scones Recipe

Preheat oven and prepare pan

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Position a rack in the center of the oven.

Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.

Cut the cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This helps create flaky layers.

If using an optional mix-in (currants, chocolate chips, or dried fruit), stir it into the flour-butter mixture now so it is evenly distributed.

In a separate bowl, whisk together the buttermilk, heavy cream, egg, and vanilla extract until smooth.

Make a well in the center of the dry mixture and pour in the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture until it just comes together. Do not overmix; the dough should be slightly shaggy but hold together when squeezed. If the dough seems very dry, add up to 2 additional tablespoons of buttermilk, 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface. With floured hands, gently press and fold the dough 2–3 times to bring it together into a roughly 1-inch thick round. Handle it minimally to keep scones tender.

Pat the dough into a 7–8 inch (18–20 cm) round about 1 inch (2.5 cm) thick. Use a sharp knife or a bench scraper to cut the round into 8 equal wedges. Alternatively, you can use a 2.5-inch round cutter to cut individual rounds—re-shape scraps only once.

Arrange the wedges or rounds on the prepared baking sheet, spacing them about 1 inch apart.

Brush the tops of the scones lightly with the heavy cream or milk to promote browning. Sprinkle coarse sugar on top if desired.

Bake in the preheated 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 or with a few moist crumbs.

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.