Master Scone Recipe: How To Make The Best Homemade Scones

Grate the frozen ½ cup butter and return it to the freezer while you prepare your other ingredients.

Mix dry ingredients in a large mixing bowl. Add 2 cups all-purpose flour, ½ cup sugar, 1 Tbsp baking powder, and ½ tsp salt. Whisk together.

Add grated butter to the dry ingredients and work into the flour using a pastry cutter, a pair of knives, a fork, or your hands to coat the butter with flour until crumbled. Make a well in the center of the flour.

Mix the wet ingredients in a medium mixing bowl. Add ½ cup heavy cream, 2 tsp vanilla extract, and the optional 1 large egg. Whisk until combined.

Pour the wet ingredients into the well in the dry ingredients along with 1-1½ cups flavor stir-ins and fold to combine to make a sticky dough. *Make any adjustments to the dough as needed with your additional ingredients, see post.

Turn the dough out onto a lightly floured working surface and, using floured hands, shape into an 8 inch disc that is 1 inch to 1½ inches tall. Cut into 8 wedges and chill for at least 15 minutes in the fridge or freezer before baking.

Preheat oven to 400°F (205°C/Gas Mark 6) while the scones chill.

Brush the scones with cream, an egg wash, or melted butter over the scones then sprinkle with optional coarse sugar before baking for 18-22 minutes (large scones may bake for closer to 24 minutes).

Leave the scones on the baking sheet for 5 minutes when done, then serve warm or transfer to a cooling rack to cool completely.