Go Back
scones recipe

Soft Homemade Scones

These soft and fluffy homemade scones are easy to make and perfect for breakfast, brunch, or dessert. With a tender, buttery texture and simple ingredients, they're the ideal base for endless flavor variations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Scone Dough
  • 2 cups all-purpose flour spooned and leveled
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
  • 1/2 cup heavy whipping cream plus more for brushing tops
  • 1 large egg
  • 1 teaspoon pure vanilla extract
Vanilla Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk use more to thin glaze if needed
  • 1/2 teaspoon pure vanilla extract

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper or silicone mat
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until it forms pea-sized crumbs.
  4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry mixture and stir until the dough just comes together. It may look slightly crumbly.
  6. Transfer dough onto a lightly floured surface. Gently form into a ball and flatten into a 7-inch circle.
  7. Cut the circle into 8 equal wedges and place them on the prepared baking sheet.
  8. Freeze the scones on the baking sheet for 5 to 10 minutes to chill the dough.
  9. Brush the tops with heavy cream. If not glazing later, sprinkle with sugar for extra crunch.
  10. Bake for 18 to 22 minutes or until the tops are golden and cooked through. Let them cool before glazing.
  11. To make the glaze, whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
  12. Drizzle glaze over cooled scones and let it set for 10 to 15 minutes before serving.

Notes

Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for 3 to 4 days. You can also freeze baked scones for up to 2 months. Just thaw and reheat before serving.