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

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour (will be denser)
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Sea Salt: Kosher salt
• Instead of Unsalted Butter: Regular unsalted butter, European‑style butter (higher butterfat)
• Instead of Heavy Cream: Half‑and‑half (less rich)
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 2.5 tbsp water)
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (use half amount)
• Instead of Dried Apricots: Dried cherries, Dried blueberries
• Instead of Pecans: Walnuts, Almonds
• Instead of Coarse Sugar: Granulated sugar

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Pastry Cutter
• Bench Scraper or Floured Knife
• Measuring Cups
• Measuring Spoons
• Kitchen Scale (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Keep the butter ice‑cold and work it into pea‑sized pieces.
• Do not over‑mix the dough; a shaggy texture is desired.
• Shape the dough to a 7‑inch disc about 1‑inch thick for proper interior moisture.
• Chill the wedges for at least 15 minutes before baking.
• Bake until the tops are golden brown, not over‑browned.

Chef Tips from the Video

• Use European‑style butter for an even richer flavor.
• Toast pecans briefly in a dry skillet for extra aroma.
• If you prefer a sweeter scone, increase the coarse sugar topping or add a drizzle of honey after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Bake from frozen, adding 2‑3 minutes to bake time.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Prepare the dough, shape, and freeze the wedges before baking for on‑demand breakfast.
• The wet mixture can be made a day ahead and kept refrigerated.
• If freezing, bake directly from frozen; add 2‑3 minutes to the baking time.

Frequently Asked Questions