This is the best scone recipe! These scones are rich, buttery, moist and flaky with hints of vanilla. They are slightly crispy on the outside and soft in the center. Learn how to make scones from scratch and add your preferred mix-ins!
Line a large baking sheet with parchment paper, set aside.
In a large bowl add flour, sugar, baking powder and sea salt. Stir to combine.
Grate the frozen butter into the dry mixture and stir to combine. (This is the trick that I find makes these scones light, fluffy and irresistible! You can, of course, cut the cold butter in with a fork or pastry cutter, if you prefer.)
Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
Add desired mix-ins and stir until evenly distributed.
Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8-9” in diameter. *see notes for instructions on making these the night before.
Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (see video)
Carefully separate the scones and spread them out evenly on the prepared baking sheet.
Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones.
Bake in the preheated oven for 14 to 17 minutes, or until the scones look set.
Remove from the oven and transfer scones to a wire rack to cool, or serve warm (which I highly recommend).
Make the Glaze
In a small bowl, whisk together powdered sugar, milk and vanilla until smooth.
Immediately drizzle it over cooled sones.
Let sit at room temperature until hardened (about 30-60 minutes).
Serve at room temperature.
Video
Notes
To Prepare in AdvanceForm the dough into a round disc, then wrap it in plastic wrap and put it in an airtight container (or plastic bag) and chill in the refrigerator overnight. In the morning before baking, proceed with the recipe. Ingredient Substitutions
All-purpose flour. I have only tried this recipe with all-purpose flour, if you're looking for gluten-free scones, I suggest using a 1:1 all-purpose gluten-free baking flour
Vanilla extract. For different flavors, substitute ½ tsp vanilla extract for different extracts (almond, orange, lemon etc.)
Add-ins. You can jazz up this simple scone recipe by adding some mix-ins. Some suggestions include (but are not limited to) fresh or dried fruit, spices (cinnamon, nutmeg, etc.), baking chips, nuts, etc. Also, try our other scone recipes: pumpkin scones,cinnamon scones, and mocha chocolate scones.
ServeServe the scones at room temperature or slightly warm (my preference)! Serve them with a dollop of cinnamon butter, apple butter or lemon curd. Store/FreezeStore in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.