Scone Recipe

Preheat & prepare

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

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly combined.

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes and return them to the refrigerator until needed. The butter must be very cold to produce flaky layers.

Using a pastry cutter, two knives, or a food processor pulse, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If using a food processor, pulse briefly (8–10 pulses) to avoid overworking the dough.

If you are using 1/2 cup dried currants or raisins, stir them into the flour-butter mixture now so they are evenly distributed.

In a separate small bowl, whisk together 1 cup heavy cream, 2 tablespoons whole milk, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon grated lemon zest until blended.

Make a well in the center of the dry mixture and pour in about two-thirds of the cream-egg mixture. Using a fork or rubber spatula, gently stir from the center outward until the dough just comes together. Add more of the cream mixture as needed — you may not need all of it. The dough should be moist but not sticky; it should hold together when pressed.

Turn the dough out onto a lightly floured surface and gently knead 4–6 times to bring it fully together. Do not overwork; over-kneading will make the scones tough.

Pat the dough into a circle about 8 inches (20 cm) in diameter and roughly 1 to 1 1/4 inches (2.5–3 cm) thick. Use a bench scraper or knife to cut the circle into 8 equal wedges, or use a 2 1/2-inch round cutter to cut individual rounds.

Transfer the wedges or rounds to the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with a little extra heavy cream (about 1–2 tablespoons) for color and shine, then sprinkle with 1 tablespoon turbinado sugar if desired.

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the scones are golden brown on top and a skewer inserted into the center comes out clean.

Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool an additional 10–15 minutes before serving.

Serve warm or at room temperature. Scones are excellent with clotted cream, butter, jam, or simply plain.

Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze baked scones for up to 1 month. Rewarm in a 325°F (160°C) oven for 8–10 minutes from chilled or 12–15 minutes from frozen.