Classic Scones – Quick & Easy Recipe for Perfect Fluffy Treats

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the Butter:

Add the cold butter cubes to the dry ingredients. Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Add Wet Ingredients:

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract (if using). Pour this mixture into the flour and butter mixture. Stir gently until just combined. If you’re adding raisins or currants, fold them in at this stage.
Form the Dough:

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough, or the scones will be tough. Pat the dough into a circle about 1-inch thick.
Cut the Scones:

Using a sharp knife or a round biscuit cutter, cut the dough into 8 wedges (like a pizza) or round scones.
Bake the Scones:

Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with a little extra heavy cream to help them brown.
Bake for 12-15 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
Cool and Serve:

Let the scones cool on a wire rack for a few minutes before serving. Enjoy them warm with jam, clotted cream, or butter.
Serving and Storage Tips: