The Ultimate Bakery-Style Scones: Tall, Flaky, and Buttery
Learn how to make tall, flaky, and buttery scones that rival your favorite coffee shop. This easy recipe uses simple techniques to achieve a moist center and tender crumb, perfect for breakfast or afternoon tea.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for flavor variation)
- 1/2 cup mix-ins like fresh blueberries or dried cranberries (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
- In a small bowl, whisk together the egg, 1/2 cup of heavy cream, and vanilla extract. If using, stir in the lemon zest.
- Pour the wet ingredients into the dry ingredients. Use a fork to gently mix until just combined. Do not overmix; the dough will look shaggy.
- If using mix-ins, gently fold them in now.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Use a 2-inch round biscuit cutter to cut out the scones. For the tallest scones, press the cutter straight down without twisting. Gather the scraps, gently re-pat, and cut out any remaining scones.
- Place the scones onto the prepared baking sheet, ensuring they are close together for softer sides, or spaced apart for crispier edges.
- Brush the tops lightly with the remaining 1 tablespoon of heavy cream.
- Bake for 14 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.
Notes
- Keep your butter and cream very cold. Warm ingredients lead to dense scones.
- For extra height, chill the cut scones on the baking sheet in the freezer for 10 minutes before baking.
- Serve these tender buttery scones with jam and clotted cream for a classic afternoon tea experience.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 7
- Sodium: 280
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 75