Easy Scones Recipe

Ingredients

2 cups all-purpose flour, spooned and leveled ¼ cup cane sugar 2 teaspoons baking powder ½ teaspoon sea salt 8 tablespoons unsalted butter, 1 stick, frozen for at least 1 hour ½ to 1½ cups mix-ins*, such as berries, dried fruit, or chocolate chips, optional ½ cup cold buttermilk*, or heavy cream, plus more for brushing 1 large egg 1 teaspoon vanilla extract, optional Coarse sugar, for sprinkling Instructions Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.

Add desired mix-ins and toss to incorporate. In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.

The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.

Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet, leaving a little space around each scone. Freeze the scones for 15 minutes.

Meanwhile, preheat the oven to 400°F. Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top. Transfer to a wire rack to cool.