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How to Make Scones from Scratch

Name: How to Make Scones from Scratch
Yield: 8
Ingredients: 6 tablespoons butter; 2 cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2/3 cup cold heavy cream

Making scones requires cold butter, gentle hands, and restraint. Cut cold butter into flour until it resembles coarse breadcrumbs, add liquid just until the dough comes together, then shape and bake at high heat. The key is keeping everything cold and avoiding overworking the dough.

Total time: 30 min
Hands-on: 15 min
Serves: 8
Difficulty: Easy

Ingredients

6 tablespoons butter
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup cold heavy cream

Step by step

Prepare your ingredients. Preheat oven to 425°F. Cut 6 tablespoons of butter into small cubes and return to refrigerator. Measure 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt into a large bowl.
Cut in the cold butter. Add cold butter cubes to flour mixture. Use a pastry cutter or two knives to cut butter into flour until mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Work quickly to keep butter cold.
Add the liquid. Make a well in center of flour mixture. Pour in 2/3 cup cold heavy cream all at once. Using a fork, gently stir from outside toward center just until dough begins to come together. It should look shaggy and slightly dry.
Form the dough. Turn dough onto lightly floured surface. Gently gather and press together with your hands, turning once or twice until it holds together. Do not knead. Pat into a circle about 3/4 inch thick.
Cut and shape. Using a sharp knife or bench scraper, cut circle into 8 wedges. Or use a floured round cutter for traditional shapes. Place scones on ungreased baking sheet, leaving space between each.
Bake. Brush tops lightly with cream or beaten egg if desired. Bake 12-15 minutes until tops are golden brown and scones sound hollow when tapped. Cool on wire rack for 5 minutes before serving.

Tips & troubleshooting

Keep butter cold until the moment you use it. Cold butter creates steam pockets that make scones flaky.
Handle the dough as little as possible. Overworking develops gluten and makes tough scones.
Use a sharp, straight-down motion when cutting with a round cutter. Twisting seals edges and prevents proper rising.
Place cut scones touching each other on the baking sheet for soft-sided scones, or apart for crispier edges.

Variations

Fruit Scones. Add 1/2 cup dried currants, cranberries, or chopped dried apricots to flour mixture before cutting in butter. Fresh berries work too, but fold them in gently at the very end to avoid breaking.
Savory Herb Scones. Reduce sugar to 1 teaspoon. Add 2 tablespoons chopped fresh herbs like chives, rosemary, or thyme to flour mixture. Perfect with soup or as a side.
Cheese Scones. Add 1/2 cup grated sharp cheddar cheese to flour mixture. Reduce sugar to 1 teaspoon. The cheese adds richness and a slightly longer baking time may be needed.

Questions

Why are my scones dense and heavy?: Usually from overworking the dough or using warm butter. The dough should look shaggy when you stop mixing, not smooth. Cold butter creates the flaky layers scones are known for.
Can I make scone dough ahead of time?: Shape the scones and freeze them on a baking sheet. Once frozen, store in bags up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.
What if I don't have heavy cream?: Use whole milk mixed with 1 tablespoon melted butter, or buttermilk for tangier scones. The fat content helps create tender results.
How do I know when scones are done?: They should be golden brown on top and sound hollow when tapped on the bottom. The internal temperature should reach 190°F if you want to check with a thermometer.