Crisp on the outside, tender and flaky on the inside, and just a little bit sweet, these Simple Scones are just right! It’s the recipe every good baker should have.
- 2 cups all-purpose flour, plus more for dusting
- 1⁄4 cup plus 1 teaspoon granulated sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup (1 stick) cold, unsalted butter, sliced
- 1⁄3 cup heavy cream
- 2 large eggs, divided
- 1 tablespoon water
- Whipped cream, for serving
- Fruit jams, for serving
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, 1⁄4 cup of the granulated sugar, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
- In a small bowl, lightly beat one of the eggs. Make a well in the center of the mixture. Add the heavy cream and the lightly beaten egg. Stir until the mixture starts to come together, and then gently and quickly mix with your hands until all the flour is incorporated.
- Turn the dough out on a floured surface and knead gently about ten times. Cut the dough in half. Shape each half of dough into a ball and then press each one down into a round that’s about 1/2-inch thick. Cut each round into eight wedges like a pie. You should have 16 wedges total. Place them on the prepared baking sheets a few inches apart.
- Add the remaining egg and 1 tablespoon water to a small mixing bowl and whisk vigorously until well incorporated and thin enough to spread onto the scones.
- Brush the top of each scone with the egg wash and sprinkle the remaining 1 teaspoon granulated sugar evenly over all of the scones.
- Bake for about 15 minutes or until the scones rise and start to turn golden brown, rotating the baking sheet halfway through. Let cool before serving.
- Serve with whipped cream and fruit jams.