American🍞 Bread & bakery

American Scones

Name: American Scones
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; ¼ cups granulated sugar; 2½ tsp baking powder; ½ tsp sea salt; 1/3 cups cold butter; ¾ cups heavy cream; 1 large egg; 1 tbsp vanilla extract; dried apricots; toasted pecans; 1 tbsp heavy cream (for brushing); coarse sugar

⏱ 50 min🍽 Serves 8

These American scones are made from simple pantry staples and deliver a crispy, golden exterior with a soft, fluffy, buttery interior. Customize with your favorite mix-ins like dried apricots and toasted pecans for extra flavor and visual appeal.

Adapted from a video by Preppy Kitchen

The BEST Scones Recipe

Watch on YouTube

Ingredients

all-purpose flour2½ cups
granulated sugar¼ cups
baking powder2½ tsp
sea salt½ tsp
cold butter1/3 cups
heavy cream¾ cups
large egg1
vanilla extract1 tbsp
dried apricotschopped, optional mix-in
toasted pecanschopped, optional mix-in

Steps

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1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
In a large bowl, combine flour, granulated sugar, baking powder, and sea salt. Whisk together until everything is evenly distributed.
3
Cut the ice-cold butter into small cubes, roughly pea-sized. Keep it chilled and add to the flour mixture.
4
Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles pea-sized crumbs. Keep some small butter pieces intact for texture.
5
Set the butter mixture aside in the refrigerator. In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
6
Chill the cream mixture in the refrigerator. If using mix-ins, chop the dried apricots and toasted pecans into smaller pieces.
7
Combine the chilled butter-flour mixture with your mix-ins, tossing gently to distribute evenly.
8
Pour the chilled cream mixture over the flour mixture and mix with a fork until most of the dry flour is hydrated. The dough will look shaggy.
9
Turn the shaggy dough out onto a work surface. Gently gather it together and press it into a cohesive disc, working in any dry bits of flour.
10
Shape the dough into a 7-inch disc with a thickness of about 1 inch. The thickness is important to maintain moisture.
11
Using a bench scraper or floured knife, cut the disc into eight equal wedges. Clean your tool between cuts to prevent the dough from pulling apart.
12
Place the wedges on the prepared baking sheet and freeze for at least 15 minutes. Alternatively, prepare ahead and freeze for longer storage; bake from frozen.
13
Remove the scones from the freezer. Brush the top of each scone with about 1 tablespoon of heavy cream.
14
Sprinkle coarse sugar over the top of each scone. This adds crunch and sweetness to the first bite.
15
Bake at 400°F for 10 to 12 minutes, until the tops are a beautiful golden brown.
16
Remove from the oven and let the scones cool slightly on the baking sheet. Optional: drizzle with icing before serving.

American Scones

Ingredients

Steps

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