Classic scones

Prep 10 min
Total 25 min
Makes 8 scones



2 cups
all-purpose flour
2 tbsp
granulated sugar
1 tbsp
1/2 tsp
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.


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.


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

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