At every family reunion or trip to her house, you can find my Aunt Carol in the kitchen in the morning making these scones. The family gathers around like moths to a flame and anxiously await the first batch out of the oven. As you can probably imagine, many a fingertip and tongue has been burnt in sacrifice to snag a fresh scone.
These scones are soft, flaky, and a tad sweet. They are supremely delicious when slightly warm and fresh out of the oven or even the next day (if they make it that long). I made a batch of blueberry and one of chocolate chip, but you could certainly substitute another fruit or even bake them plain and serve with butter, jam, lemon curd, etc. The possibilities are endless!
Scones feel fancy, but they couldn’t be simpler to make. With your pantry staples on hand, you’ll have a buttery treat for your afternoon tea, or a perfect breakfast snack to complement your morning coffee. I say “they” because you know you can’t eat just one!
This scone recipe is adapted (very slightly) from my aunt’s recipe.
2 cups all purpose flour
¼ cup plus 2 tablespoons granulated sugar
1 heaping tablespoon baking powder
¾ teaspoon salt
5 tablespoons cold unsalted butter
1 large egg
Heavy cream (enough, when added to egg, to equal 2/3 cup)
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar (for sprinkling on scones before baking)
⅔ cup of the fruit/nut/sweet of your preference
Preheat oven to 425 degrees. Cover one baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a cheese grater, grate the very cold butter into the dry ingredients. Blend the butter into the mixture with a pastry blender until the butter forms into flat, small pieces.
Crack the egg into a liquid measuring cup and beat slightly. Add the cream to the egg, until it measures ⅔ cup. Add the vanilla extract to the egg and cream mixture and stir. Pour this liquid into the dry ingredients and mix it all together with a fork until it just starts to come together.
At this time, add your mix-ins (be it blueberry, chocolate chip, cinnamon chips, or raspberries, etc.) then stir until just incorporated.
Turn the dough out onto a floured board and knead a few times. Cut the dough in half to form two balls (heh). Press each ball into a disk shape approximately 6 inches across, and about 3/4 inch thick. With large sharp knife, cut each disk into 8 wedge-shaped pieces.
Place wedges on the baking sheet, making sure the sides do not touch. Sprinkle the tops of the scones with the tablespoon of granulated sugar. Bake for about 10-12 minutes until raised and lightly golden on top.
Remove scones from baking sheet to a cooling rack, and let them cool off for about 5 minutes. Politely devour.
Makes 16 scones.