Best Scones Easy Recipe: Flaky, Light, and Delicious

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the scones from sticking.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the dry ingredients are evenly distributed.

Cut in the Butter: Add the cold, cubed butter into the dry ingredients. Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs. You should see small pea-sized pieces of butter throughout the flour mixture.

Add Wet Ingredients: Make a well in the center of the flour mixture and pour in the heavy cream and vanilla extract. If you’re using any add-ins (like raisins or blueberries), fold them into the dough at this point. Stir the mixture gently with a spoon or spatula until the dough just comes together. Avoid overmixing; the dough should be slightly sticky.

Shape the Dough: Turn the dough out onto a lightly floured surface. Gently press the dough into a circle about 1-inch thick. Using a sharp knife or a bench scraper, cut the dough into 8 wedges. You can also use a round cookie cutter for a more traditional scone shape if you prefer.

Bake the Scones: Place the scones onto the prepared baking sheet, making sure to leave some space between each scone. If desired, brush the tops of the scones with a little heavy cream (or an egg wash made by whisking the egg with a teaspoon of water) for a golden finish. Bake for 15-20 minutes, or until the scones are golden brown on top.

Cool and Serve: Let the scones cool slightly on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm with butter, jam, or clotted cream.

Serving and Storage Tips: