A very simple scone recipe that produces perfect golden and slightly sweet, buttery scones. Don’t forget to drizzle with brown butter glaze!
We’re talking scones today! Not the fried scones, but the baked, British version of scones. Man, do I love a good scone. And by scone I mean the baked, mostly triangular ones…not the fried kind.
So, I’m just going to come right out and say it. These are not healthy. Like in the least. (Hiiii 1 cup of heavy cream) But ohhhh my heavens are they crumbly, buttery, slightly sweet and so so delicious!
Just like you would make a biscuit, this is quite similar, except has the addition of eggs. Biscuits typically only call for flour, leavening, salt, butter and milk. But these scones have the addition of 4 eggs and uses heavy cream in place of the milk. I also made a browned butter icing for the tops because I just love the way it looks and tastes. This is totally optional and you are welcome to just sprinkle the tops with a little extra sugar. Easy fix 🙂
The general recipe directions include cutting the butter into the dry ingredients, adding in the wet until just combined, rolling out and cutting into triangles, brushing the tops with milk and baking. Again, the glaze in the printable recipe is optional, but highly recommended.
With the holidays coming up, I thought this recipe would make a fabulous indulgent breakfast or afternoon snack to go with some coffee or tea. Keep in mind this recipe makes about 16, so feel free to cut the recipe in half if you don’t have a crowd to feed. A few more photos of these tasty treats plus the printable recipe card can be found below. Have a great day, friends!
Simple Scone Recipe
A very simple scone recipe that produces perfect golden and slightly sweet, buttery scones. Don't forget to drizzle with brown butter glaze!
For the scones:
- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 pound cold, salted butter
- 4 eggs beaten
- 1 cup cold heavy cream
- 2 tablespoons milk or cream
For the glaze:
- 1/4 cup salted butter
- 1 teaspoon vanilla
- 2 tablespoons milk
- 3 cups powdered sugar
Preheat oven to 400 degrees. Line 2 light colored baking sheets with parchment paper and set aside.
Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces.
Combine the eggs and heavy cream in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a knife or cookie cutter, cut into 4-inch squares and then in half diagonally to create triangles.
Place on prepared baking sheets. Brush tops of scones with 2 tablespoons milk or cream. Bake 20 to 25 minutes or until the tops are golden and crisp.
While scones are cooling, make the glaze: melt butter in a small pot over medium heat. Swirl the melted butter for a few minutes until it starts to foam, smell nutty and you can see little brown speckles. Remove from heat.
Pour in vanilla, milk and powdered sugar. Whisk until thick and combined. You may need to add more milk or powdered sugar depending on the desired consistency you prefer. You want it to be the same thickness as white school glue. Drizzle over each scone.
Enjoy scones at room temperature. Store in airtight containers for up to three days.