Classic scones



10 min


25 min


8 scones

Classic scones

Photo, Roberto Caruso.

The key to perfect scones is cold, grated butter — it's what creates those beautiful flaky layers you love.


  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter , grated
  • 1 cup 35% cream


  • PREHEAT oven to 425F. Line a baking sheet with parchment.
  • STIR flour with sugar, baking powder and salt in a large bowl. Stir in butter until it is coated. Gradually stir in cream, just until dough comes together. If dough is crumbly, add more cream, 1 tsp at a time, until it comes together. Pat dough into a 1-in.-thick circle. Cut into 8 wedges and arrange 1 in. apart on prepared sheet.
  • BAKE in centre of oven until tops are golden, 15 to 17 min. Transfer to a rack to cool completely.


How to make pie pastry

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Nutrition (per serving)

  • Calories
  • 327,
  • Protein
  • 5 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 23 g,
  • Fibre
  • 1 g,
  • Sodium
  • 269 mg.

A lesson on cold butter
Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough. Since butter is about 18% water, steam is released in those pockets during baking, which helps create flaky layers. Use it in: scones, pie crust, biscuits and crispy cookies.