Description

These Classic Buttery Scones are golden, tender, and deliciously rich—perfectly crisp on the outside and soft inside. Whether enjoyed plain or with your favorite mix-ins like berries, chocolate chips, or dried fruit, they’re the ideal cozy breakfast or afternoon treat. Easy to prep and freezer-friendly, these bakery-style scones are sure to become a go-to recipe.

Ingredients

Scale

85 g (6 tbsp) unsalted butter, frozen
240 g (2 cups) all-purpose flour
67 g (1/3 cup) granulated sugar
1 tbsp baking powder
1/2 tsp salt
130 ml (1/2 cup + 1 tbsp) heavy cream, plus more for brushing
1 large egg, lightly beaten
Up to 1 cup mix-ins (choose one or combine):
- 150 g fresh berries (e.g., blueberries or blackberries)
- 90 g chopped cranberries
- 85 g mini chocolate chips
- 85 g dried cranberries or currants

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Instructions

Freeze butter for 20–30 minutes.
Preheat oven to 200°C (400°F) and line a baking sheet.
In a large bowl, whisk flour, sugar, baking powder, and salt.
Grate frozen butter into the flour and gently mix.
Add heavy cream, egg, and mix-ins. Stir until crumbly dough forms.
Turn dough onto a floured surface and gently bring it together.
Shape into a 2.5 cm (1 inch) thick round and cut into 8 wedges.
Place on baking sheet and chill 15–20 minutes if soft.
Brush the tops with cream and bake for 12–14 minutes, until the edges are golden.
Cool 10 minutes on the baking sheet before serving.

Notes

Frozen butter helps create flaky texture.

Toss juicy mix-ins in flour to avoid soggy dough.

Dough should be shaggy and crumbly before shaping.

Freeze unbaked scones and bake straight from frozen.

Use milk or half-and-half in place of cream if needed, though cream gives the best texture.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: British-American