Crisp on the outside, tender and flaky on the inside, and just a little bit sweet, these Sweet and Simple Scones are just right! It’s the recipe every good baker should have.
Everything a Scone Should Be
These Sweet and Simple Scones are everything a great scone should be. Crisp on the outside, soft and flaky on the inside. A light sprinkling of sugar for just a hint of sweetness. Serve them with a bit of jam and homemade whipped cream for breakfast or eat them warm from the oven. Either way, it’s scone heaven.
A Girl on a Mission
A few years back, I was on a mission to become scone savvy. My love for scones grew every time I had one and I wanted to be able to bake the perfect one at home. I quickly learned there was a science to baking perfect scones. But once you’ve got it down, you’re golden! This basic recipe makes baking perfect scones easy. It’s definitely a recipe every baker should have!
Doable and Delicious
You should be able to make this recipe with ingredients you already have in the pantry and fridge. That’s the great thing about baking basics! And if you don’t have a pastry cutter or pastry blender, you can use two knives to cut in the butter. This recipe is doable and delicious, just how we like ’em!
What Do I Need to Make Sweet and Simple Scones?
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Cold unsalted butter
- Heavy cream
- Large eggs
- Water
- Pastry blender
- Whipped cream, for serving
- Fruit jams, for serving
How to Make an Egg Wash
A simple egg wash to give your pies, scones, biscuits and other baked goods a crisp, golden brown, glossy finish. It’s the perfect final touch!
How to Make Sweet and Simple Scones
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, 1⁄4 cup of the granulated sugar, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
- In a small bowl, lightly beat one of the eggs. Make a well in the center of the mixture. Add the heavy cream and the lightly beaten egg. Stir until the mixture starts to come together, and then gently and quickly mix with your hands until all the flour is incorporated.
- Turn the dough out on a floured surface and knead gently about ten times. Cut the dough in half. Shape each half of dough into a ball and then press each one down into a round that’s about 1/2-inch thick. Cut each round into eight wedges like a pie. You should have 16 wedges total. Place them on the prepared baking sheets a few inches apart.
- Add the remaining egg and 1 tablespoon water to a small mixing bowl and whisk vigorously until well incorporated and thin enough to spread onto the scones.
- Brush the top of each scone with the egg wash and sprinkle the remaining 1 teaspoon granulated sugar evenly over all of the scones.
- Bake for about 15 minutes or until the scones rise and start to turn golden brown, rotating the baking sheet halfway through. Let cool before serving.
How to Serve and Store Sweet and Simple Scones
Let cool before serving. Serve with whipped cream and fruit jams.
Store scones in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to a week or in the freezer for up to one month.
To reheat from the refrigerator, place in a 300°F oven for about 5 minutes to crisp and heat all the way through. To reheat from the freezer, let the scones defrost, unsealed, at room temperature and then place in a 300°F oven for about 5 minutes or until crisp and warm all the way through. You could also reheat scones in a toaster oven.
More Perfect Scones
- Chocolate Chunk Scones: With a sweet, sugary, crunchy exterior and a tender, flaky, melt-in-your mouth interior, they pack chocolate chunks in every bite.
- Lemon Lavender Poppy Seed Scones: Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze.
- Snickerdoodle Streusel Scones: With an irresistible cinnamon sugar streusel, these scones are so tender and tasty you’ll want to eat one every morning.
If you make these Sweet and Simple Scones be sure to snap a picture and tag me on Instagram @thebakermama so I can see! ? I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Description
Crisp on the outside, tender and flaky on the inside, and just a little bit sweet, these Simple Scones are just right! It’s the recipe every good baker should have.
- 2 cups all-purpose flour, plus more for dusting
- 1⁄4 cup plus 1 teaspoon granulated sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup (1 stick) cold, unsalted butter, sliced
- 1⁄3 cup heavy cream
- 2 large eggs, divided
- 1 tablespoon water
- Whipped cream, for serving
- Fruit jams, for serving
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, 1⁄4 cup of the granulated sugar, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
- In a small bowl, lightly beat one of the eggs. Make a well in the center of the mixture. Add the heavy cream and the lightly beaten egg. Stir until the mixture starts to come together, and then gently and quickly mix with your hands until all the flour is incorporated.
- Turn the dough out on a floured surface and knead gently about ten times. Cut the dough in half. Shape each half of dough into a ball and then press each one down into a round that’s about 1/2-inch thick. Cut each round into eight wedges like a pie. You should have 16 wedges total. Place them on the prepared baking sheets a few inches apart.
- Add the remaining egg and 1 tablespoon water to a small mixing bowl and whisk vigorously until well incorporated and thin enough to spread onto the scones.
- Brush the top of each scone with the egg wash and sprinkle the remaining 1 teaspoon granulated sugar evenly over all of the scones.
- Bake for about 15 minutes or until the scones rise and start to turn golden brown, rotating the baking sheet halfway through. Let cool before serving.
- Serve with whipped cream and fruit jams.
