This easy to make scone recipe can be prepared the night before to allow for a quick, hot and delicious breakfast. Perfect for back to school or a busy day at work!
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 cups all-purpose flour, plus a little more for kneading
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1¼ cups heavy cream, plus more for brushing
- sugar (for sprinkling)
Preheat oven to 375°. Whisk together the gr.
Annulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl until combined. Using your fingers or a pastry blender, work the butter into flour until crumbly – small pieces are left. Make a well in the center; add egg and 1¼ cups cream and mix with a fork, folding in dry ingredients a little at a time, until dough forms. Lightly knead dough in the bowl until it just comes together, but do not over knead.
On a lightly floured surface pat the dough into a 1″-thick disc. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Place scones at least 2 inches apart. Brush dough with cream and sprinkle with sugar. Bake until golden brown, 25–30 minutes.
- Good for only a day but can be made ahead and frozen for up to 3 months. Just thaw out the night before in your refrigerator and heat it up in the morning!
Tasty Add Ins!
Mixed Berry: 1 cup fresh or frozen berries mixed into flour mixture after working in butter. ( Cut into smaller pieces if they are large berries)
Blueberries: 1 cup fresh or frozen berries mixed into flour mixture after working in butter.
Chocolate Chip: Fold in 1 and 2/3 cup semi-sweet or dark chocolate pieces mixed into flour mixture after working in butter.
Caramel Apple: 1 cup chopped apple folded into flour mixture after working in butter. After cooling, drizzle caramel sauce over the top.
White Chocolate and Cranberries: 1/2 cup dried cranberries and 1/2 cup white chocolate added to the top of the disc. Knead several more times until they are thoroughly mixed in. Pat out the 1″ disc and cut mixture into equal pieces. Place onto a baking sheet. Brush tops of scones with cream and sprinkle with sugar.