Every day is perfect for scones, and this tutorial will walk you through exactly how to make soft scones. These scones come out crisp on the outside and super soft and light in the middle. They are the perfect base for all sorts of add-ins!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
2 ¾cups(358g)all-purpose flour
⅓cup(67g)granulated sugar
1tablespoonbaking powder
½teaspoonbaking soda
¾teaspoonsalt
½cup(113g)unsalted butter, cold and cut into pieces
1cup(240ml)buttermilk, cold
1large egg
1tablespoonvanilla extract
1tablespoonheavy cream, or milk
2tablespoonscoarse sugar
Instructions
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.
Cut the circle in half, then cut each half into four triangle shaped wedges. You should have 8 triangles.
Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
Position the oven rack in the center of the oven and heat to 400°F.
Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Serve immediately.
Notes
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy.
Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
Fun flavor options:
Mix in 3/4 to 1 cup of your favorite add-in. (fresh or frozen fruit, dried fruit, chopped nuts, chocolate chips, etc.)
1 tablespoon of lemon or orange zest.
Use 1/2 cup orange juice and 1/2 milk in place of buttermilk.
Add 1 to 2 teaspoons of your favorite extract in addition to the vanilla.
Make ahead tip
Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
Baked scones will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator.
Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.