recipe

Serve these buttery scones with your favorite jam for a special breakfast!

safety
  • Uses the oven
difficulty
  • Beginner
time
  • 40 minutes, plus 45 minutes cooling time
yield
  • Makes 8 scones

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Prepare Ingredients

2 cups (10 ounces)
all-­purpose flour
3 tablespoons
sugar
1 tablespoon
baking powder
½ teaspoon
salt
5 tablespoons
unsalted butter, cut into ¼-­inch pieces and chilled
1 cup (8 ounces)
heavy cream

Gather Baking Equipment

Rimmed baking sheet
Parchment paper
Large bowl
Rubber spatula
Ruler
Bench scraper (or butter knife and spatula)
Oven mitts
Cooling rack
1
 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
2 cups (10 ounces)
all-­purpose flour
3 tablespoons
sugar
1 tablespoon
baking powder
½ teaspoon
salt

Place flour, sugar, baking powder, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop food processor.

 
3
 
5 tablespoons
unsalted butter, cut into ¼-­inch pieces and chilled

Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about ten 1-­second pulses. Remove lid and carefully remove processor blade (ask an adult for help).

 
4
 
1 cup (8 ounces)
heavy cream

Transfer flour-­butter mixture to large bowl. Add cream and use rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.

 
5
 

Transfer mixture to clean counter and shape dough into 8 scones (see photos, below). Use bench scraper (or spatula) to transfer scones to parchment-­lined baking sheet.

Shaping Scones 3up

Transfer mixture to clean counter and use your hands to gather and press mixture until dough forms and holds together, 5 to 10 seconds.

Use your hands to pat dough into 8-­inch circle, about ¾ inch thick.

Use bench scraper (or butter knife) to cut circle into 8 wedges.

 
6
 

Place baking sheet in oven. Bake until scones are light brown on top, 10 to 14 minutes.

 
7
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let scones cool on baking sheet for 15 minutes.

 
8
 

Transfer scones directly to cooling rack. Let cool for 30 minutes before serving.