These scones are just what you dream of picking up from your favorite coffee shop.
Customize this scone recipe by adding dried fruit, nuts, glazes, and more.
Whats your idea of the perfect scone?
Alison Bickel
Todays focus is on rich, ultra-buttery, American-style scones.
The perfect treat to pair with your morning cup of coffee!
A Buttery, Rich, and Sweet Scone Recipe
American scones are rich and sweet.
Alison Bickel
The texture is dense, crumbly, and tender.
Sometimes, theyre alsoglazed similarly to doughnuts.
However, butter,lemon curdor jam can be slathered on for added sweetness or richness.
Alison Bickel
Lucky, these tips will set you up for success.
Freezing Scones
To freeze baked scones:Alternatively, baked scones can be frozen.
Freeze on the parchment-lined baking sheet until firm, then transfer them to a zip top freezer bag.
Alison Bickel
Thaw overnight at room temperature, then rewarm them in a 400F oven.
It also uses grated frozen butter.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Alison Bickel
Measure out 2/3 cup heavy cream.
In a medium bowl whisk together about half of the cream, along with the egg and vanilla extract.
You will use the rest of the cream later.
Alison Bickel
Place a box grater over the prepared baking sheet.
Grate the butter on the large holes of a box grater.
When you get down to a small nub of butter, chop that nub into a few small pieces.
Alison Bickel
Use the parchment paper as a sling to transfer the butter to the dry ingredients in the large bowl.
Then, return the parchment paper to the baking sheet.
Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.
Alison Bickel
Carefully drizzle the cream, egg, and vanilla mixture over the butter-flour mixture in the large bowl.
Use a fork or your hands to combine and lightly mix.
The mixture will start to look sandy.
Alison Bickel
You may not use all the remaining cream.
Use a sharp knife orbench scraperto cut the dough into eight wedges.
Sprinkle evenly with the coarse sugar.
Alison Bickel
Bake, until the scones are golden brown, 18 to 22 minutes.
Scones are best enjoyed fresh the day theyre baked, either warm or at room temperature.
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Alison Bickel
Alison Bickel