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Golden baked scones on a wooden board with one split open to show flaky layers, served warm for brunch

Easy Scones with Tall, Flaky Layers in 55 Minutes

Tall, flaky scones with a buttery crumb, made with cold butter and heavy cream. You pat the dough into a round, cut 8 wedges, chill, and bake.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 8 1 scone
Course: Breakfast, brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour about 10 1/2 ounces, spooned and leveled
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup 1 stick cold unsalted butter, cut into 1/2 inch cubes
  • 1/2 cup plus 2 tablespoons cold heavy cream
  • 1 large egg cold
  • 2 teaspoons alcohol-free vanilla extract
  • 1 tablespoon heavy cream for brushing the tops
  • 1 tablespoon coarse sugar such as turbinado, for sprinkling

Equipment

  • Large mixing bowl
  • Pastry cutter
  • Bench scraper
  • 13x18-inch rimmed baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Freeze the cubed butter for 15 minutes. Place the oven rack in the center, heat the oven to 400°F, and line a 13x18-inch baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl for 30 seconds, until the mixture looks evenly pale with no white streaks.
  3. Add the frozen butter and cut it in with a pastry cutter for 2 to 3 minutes, until the biggest pieces look like peas.
  4. Whisk the egg, 1/2 cup plus 2 tablespoons cream, and vanilla for 15 seconds, until smooth with no streaks of egg white. Pour it over the flour mixture.
  5. Fold with a spatula for 10 to 15 strokes, until no dry flour sits at the bottom of the bowl. The dough should look lumpy and a little sticky, not smooth.
  6. Tip the dough onto a lightly floured counter and fold it over itself 3 or 4 times, just until it holds together. Pat it into an 8 inch round about 1 inch thick, with flecks of butter showing.
  7. Press a floured bench scraper straight down to cut 8 wedges, then set them 2 inches apart on the pan. Do not saw or twist the blade. Each cut side should show ragged layers.
  8. Freeze the pan for 15 minutes, or refrigerate it for 30 minutes, until the wedges feel firm. Brush the tops with the 1 tablespoon cream and sprinkle on the coarse sugar, which should sparkle on a damp-looking surface.
  9. Bake in the center of the oven at 400°F for 18 to 22 minutes, turning the pan front to back after 10 minutes, until the tops are deep golden and the center crack looks dry and matte.
  10. Cool on the pan for 5 minutes, then on a wire rack for 10 minutes more, until the sides feel firm and the layers pull apart in flaky sheets.

Notes

Chill the cut wedges for the full 15 minutes so they rise instead of spreading.
To bake from frozen, freeze the cut wedges until solid, then bake at 400°F for 4 to 6 minutes longer.
Storage: Keep cooled scones airtight at room temperature up to 2 days or in the refrigerator up to 3 days, and freeze baked scones up to 2 months or unbaked wedges up to 1 month.