These buttery scones are soft, flaky, and slightly sweet. They are easy to make and perfect for breakfast or an afternoon snack. To customize them, you can add chocolate chips, dried fruit, or nuts.
Ingredients Needed:
- 2 cups all-purpose flour, plus more for surface
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 stick unsalted butter, frozen
- 1/2 cup heavy cream or buttermilk, plus more for brushing
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups add-ins such as chocolate chips, fruits, and nuts
- Optional: coarse sugar, icing, or confectioners’ sugar
How To Make Scone Recipe?
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Grate and mix in butter: Grate the frozen butter with a box grater, then mix it into the dry ingredients using a pastry cutter until it looks like crumbs. Place the bowl in the freezer while preparing the wet ingredients.
- Prepare the wet mixture: In another bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract. Pour it over the flour mixture, add mix-ins, and stir until combined.
- Shape the dough: Place the dough on a floured surface and gently knead it into a ball. If it’s too dry, add 1 tablespoon of heavy cream. Shape it into an 8-inch disc and place it on a parchment-lined baking sheet. Cut into 8 wedges and space them slightly apart.
- Chill the dough: Refrigerate the scones for at least 15 minutes while preheating the oven to 400°F.
- Bake the scones: Brush the tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 20–25 minutes until golden brown.
- Cool and serve: Let the scones cool for 5 minutes before adding icing or powdered sugar. Serve warm with butter, jam, or clotted cream.
Recipe Tips:
- Use very cold butter: The butter must be frozen or very cold. This helps create flaky scones because the butter melts while baking, making tiny air pockets in the dough.
- Work quickly with the dough: Don’t over-handle the dough. Too much kneading will make the scones tough instead of soft and crumbly. Mix just until everything sticks together.
- Chill the scones before baking: After shaping the dough, refrigerate the scones for at least 15 minutes. This keeps the butter cold, which helps the scones rise better in the oven.
- Measure flour correctly: Always scoop flour into the measuring cup and level it off with a knife. Using too much flour will make the scones dry and hard.
- Cut the scones cleanly: Use a sharp knife or bench scraper to cut the dough into wedges. Don’t twist the knife when cutting, or the scones may not rise properly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover scones cool completely at room temperature. Then, place them in an airtight container and store them in the fridge for up to 1 week to keep them fresh.
- Freeze: Once cooled, wrap the scones tightly in plastic wrap or place them in a freezer-safe bag. Store them in the freezer for up to 3 months.
- Reheat: Set the air fryer to 300°F and heat the scones for 3–5 minutes until warm and slightly crispy.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 200mg
- Potassium: 90mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Scotch Pancakes Recipe
- Gordon Ramsay Salmon Cakes Recipe
- Gordon Ramsay Potato Pancakes Recipe
Gordon Ramsay Scone Recipe
Description
These buttery scones are soft, flaky, and slightly sweet. They are easy to make and perfect for breakfast or an afternoon snack. To customize them, you can add chocolate chips, dried fruit, or nuts.
Ingredients
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Grate and mix in butter: Grate the frozen butter with a box grater, then mix it into the dry ingredients using a pastry cutter until it looks like crumbs. Place the bowl in the freezer while preparing the wet ingredients.
- Prepare the wet mixture: In another bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract. Pour it over the flour mixture, add mix-ins, and stir until combined.
- Shape the dough: Place the dough on a floured surface and gently knead it into a ball. If it’s too dry, add 1 tablespoon of heavy cream. Shape it into an 8-inch disc and place it on a parchment-lined baking sheet. Cut into 8 wedges and space them slightly apart.
- Chill the dough: Refrigerate the scones for at least 15 minutes while preheating the oven to 400°F.
- Bake the scones: Brush the tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 20–25 minutes until golden brown.
- Cool and serve: Let the scones cool for 5 minutes before adding icing or powdered sugar. Serve warm with butter, jam, or clotted cream.
Notes
- Use very cold butter: The butter must be frozen or very cold. This helps create flaky scones because the butter melts while baking, making tiny air pockets in the dough.
- Work quickly with the dough: Don’t over-handle the dough. Too much kneading will make the scones tough instead of soft and crumbly. Mix just until everything sticks together.
- Chill the scones before baking: After shaping the dough, refrigerate the scones for at least 15 minutes. This keeps the butter cold, which helps the scones rise better in the oven.
- Measure flour correctly: Always scoop flour into the measuring cup and level it off with a knife. Using too much flour will make the scones dry and hard.
- Cut the scones cleanly: Use a sharp knife or bench scraper to cut the dough into wedges. Don’t twist the knife when cutting, or the scones may not rise properly.
Gordon Ramsay Scone Recipe