Classic Scones
Updated Sept. 10, 2025
- Total Time
- 20 minutes
- Cook Time
- 9 to 11 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cake flour, more as needed
- ½teaspoon salt
- 2teaspoons baking powder
- 3tablespoons sugar
- 5tablespoons cold butter, cut into pieces
- 1egg
- ½ to ¾cup heavy cream, more for brushing
Nutritional analysis per serving (9 servings)
246 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 4 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Step 2
Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Step 3
Turn the dough onto a lightly floured surface and knead once or twice, then press it into a ¾-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Step 4
Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Private Notes
Comments
These are the best simple scones I've ever made.
In a pinch, if you don't have cake flour, you can substitute with a mixture of corn starch and regular flour:
Combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch.
Can I make these the night before, put them in the fridge, and then bake them in the morning?
A monkey could cook these scones. I'm not a fan of the gargantuan, crumbly-dry US version, but this recipe made light, buttery scones. I halved the recipe with no problems & cooked at 425 for 10 minutes, convection setting - on parchment paper as others suggested. Perfect results.
This was my first time making scones and these came out perfect. Made a double batch with homemade clotted cream and jam and they were gobbled up by the family. Froze the butter and used a grater to blend it in with the flour. I formed the biscuits overnight, froze one batch and refrigerated the other. Took them out the next morning while the oven was preheating. Took no more than 11 minutes in the oven for them to cook. Will definitely be making these again!
Love watching the video. You’re the Best, Mark Bittman! I’ll be making some today with the addition of Apricots and Fresh Rosemary.
Love this recipe. I've been using a sonora flour with it lately - adds a wonderful depth to the flavor!