Sally’s Master Scone Recipe

Note about Orange Cranberry Scones: because the cranberries are so tart, try adding 3/4 cup sugar next time

Ingredients

• 250g all-purpose flour, plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1 stick cold butter
• 1/2 cup heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• coarse sugar for topping

Instructions

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Dice the cold butter into small pieces, and then work it into the dry ingredients with a pastry cutter until it looks like the picture below. Place in the freezer for 30 minutes.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Set aside. Mix any add-ins into the flour mixture, and then drizzle the wet ingredients over the flour mixture. Mix together until everything appears moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
4. Brush with remaining heavy cream and for extra crunch, sprinkle with coarse sugar (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet (and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.
9.