Scones don't need to be fried to be delicious! These soft and fluffy baked ones with a sweet top are perfect for breakfast, brunches or a midnight snack!!!
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Why Choose This Recipe
- Perfect brunch or Breakfast Recipe!
- Easy!
- Baked not fried!
- Soft, light and fluffy!
Ingredient Notes
- Flour - all purpose, never self-rising.
- Butter - can be either salted or unsalted.
Step by Step Instructions
- Preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Pulse the flour, ⅓ cup sugar and the baking powder in a food processor to combine. You can also do this in a mixing bowl and just whisk those ingredients together.
- Add the butter and pulse until the mixture is crumbly or cut in the butter by hand until crumbly.
- Dump the crumbly mixture into a bowl.
- Add the heavy cream, egg and vanilla.
- Mix just until the dough comes together. You don't want to over mix.
- Pat dough out to ½ inch thick on a lightly floured surface.
- Cut out scones by pressing a 2 ½ inch biscuit cutter straight down through the dough without twisting.
- Place each scone on the prepared baking sheet leaving 2 inches of space between each.
- Brush tops with additional heavy cream.
- Sprinkle generously with additional sugar, or cinnamon sugar or vanilla sugar!
- Bake at 375 for 15-18 minutes.
- Serve warm or cooled or even at Strawberry Shortcake!
Recipe FAQs and Expert Tips
The secret to getting your scones to rise instead of being flat is so simple. When you get out the scones with your biscuit butter, DO NOT twist the cutter. Press it straight down. Twisting presses the dough together, and it remains pressed together while baking. Pressing straight down allows the dough to lift and rise during baking.
These are good for 3 days max if stored loosely covered. Tightly covering makes the sugar tops sticky and soggy.
Yes, make sure they are completely cool before wrapping up and popping in the freezer.
Cinnamon scones - add 1 teaspoon ground cinnamon to the flour, sugar and baking powder in step 3. Also, sprinkle the tops of the scones with cinnamon sugar instead of plain sugar.
Vanilla Bean - Instead of adding regular vanilla to the dough use ½ teaspoon vanilla bean paste. Sprinkle the tops with vanilla sugar instead of plain sugar.
Or try my fresh Peach Scones or Maple and Brown Sugar Scones!
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Sweet Baked Scones
Ingredients
Scones
- 2 Cups Flour
- ⅓ Cup Sugar
- 2 teaspoon Baking Powder
- ⅓ Cup Butter chilled
- 1 Egg
- 1 teaspoon Vanilla pure vanilla is preferable
- ¾ Cup Heavy Whipping Cream
Topping
- ¼ Cup Heavy Whipping Cream
- White Sugar for sprinkling
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- In a mixing bowl or in a food processor, whisk together the flour, sugar, and baking powder.
- Cut in the butter until well blended.
- Stir in the heavy cream, egg, and vanilla.
- Once the dough comes together, dump it out on a lightly floured surface.
- Pat it out to about ½ inch thick. This dough may be a little sticky. Lightly flouring your fingers will help.
- Cut out the scones with a 2 ½-inch biscuit cutter, pressing straight down without twisting, and place them on the prepared baking sheet.
- Brush the tops of the scones with heavy cream.
- Generously sprinkle the top of the cream with the sugar.
- Bake at 375 degrees for 15-18 minutes. The bottom edges should be golden brown.
- Cool completely and serve.
Notes
- You can use these scones to make Breakfast Strawberry Shortcake!
- Variations
- Cinnamon scones - add 1 teaspoon ground cinnamon to the flour, sugar and baking powder in step 3. Also, sprinkle the tops of the scones with cinnamon sugar instead of plain sugar.
- Vanilla Bean - Instead of adding regular vanilla to the dough use ½ teaspoon vanilla bean paste. Sprinkle the tops with vanilla sugar instead of plain sugar.
Greg
Perfect for a quick light breakfast!!!