The BEST Scones Recipe

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 0.25 cup Granulated Sugar (fine granulated)
• 2.5 teaspoons Baking Powder (double‑acting)
• 0.5 teaspoon Sea Salt (fine)
• 0.33 cup Unsalted Butter (ice‑cold, cut into pea‑sized pieces)
• 0.75 cup Heavy Cream (cold)
• 1 Large Egg (room temperature or cold)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 0.5 cup Dried Apricots (chopped)
• 0.5 cup Pecans (toasted and roughly chopped)
• 1 tablespoon Coarse Sugar (sprinkled on top)

Instructions

1. Preheat Oven and Prepare Baking Sheet

   Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a large bowl whisk together 2½ cups all‑purpose flour, ¼ cup granulated sugar, 2½ teaspoons baking powder, and ½ teaspoon sea salt until evenly distributed.

   Time: PT2M

3. Cube Ice‑Cold Butter

   Cut 1/3 cup (76 g) ice‑cold butter into pieces just under 1 inch. Keep the butter in the freezer for 5–10 minutes beforehand so it stays firm.

   Time: PT5M

4. Mix Wet Ingredients

   In a smaller bowl whisk together ¾ cup heavy cream, 1 large egg, and 1 tablespoon vanilla extract until smooth.

   Time: PT2M

5. Chill Wet Mixture and Prepare Mix‑Ins

   Place the wet mixture in the refrigerator while you chop the mix‑ins. Roughly chop ½ cup dried apricots and ½ cup toasted pecans into small pieces.

   Time: PT10M

6. Incorporate Butter into Dry Mix

   Using a pastry cutter, work the cold butter pieces into the flour mixture until the butter resembles pea‑sized crumbs. Do not over‑mix; small lumps are essential.

   Time: PT2M

7. Add Mix‑Ins

   Stir the chopped apricots and pecans into the butter‑flour mixture until evenly distributed.

   Time: PT1M

8. Combine Wet and Dry Mixtures

   Pour the chilled cream mixture over the dough and gently fold with a fork until the flour is just hydrated and the mixture looks shaggy.

   Time: PT2M

9. Shape and Cut Dough

   Turn the dough onto a lightly floured surface, pat it into a 7‑inch disc about 1‑inch thick, and cut into eight equal wedges using a bench scraper or floured knife.

   Time: PT5M

10. Chill Wedges

    Place the wedges on the prepared baking sheet and chill in the freezer for at least 15 minutes (or refrigerate up to 24 h).

    Time: PT15M

11. Brush and Sprinkle

    Brush the tops of the chilled scones with about 1 tablespoon heavy cream and sprinkle with coarse sugar.

    Time: PT2M

12. Bake

    Bake in the preheated oven for 10‑12 minutes, or until the tops are a deep golden brown.

    Time: PT12M

    Temperature: 400°F

13. Cool and Serve

    Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with jam, clotted cream, or butter.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

13 g

Fiber

2 g