Recipe for Big Fluffy Scones

4.92 from 12 votes

Recipe for Big Fluffy Scones

In this post, we will teach you how to make the best recipe for big fluffy scones that come out perfect every single time. Our base recipe contains the basic ingredients you need to make a batch of scones - you choose the add-ins and flavors that you're craving or the ingredients you already have in the pantry.

Prep Time45

Cook Time20

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 409kcal

Author: Amanda Smallwood

Ingredients

½ cup unsalted butter frozen
2 cups + 2 tablespoons (250g) cake flour can also use 2 cups all purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
2 teaspoons vanilla
½ cup buttermilk or heavy cream
1 cup mix-ins chocolate, berries, nuts or dried fruits

US Customary - Metric

Instructions

Place your stick of butter in the freezer.
While the butter is freezing, combine the flour, baking powder, sugar and salt in a large mixing bowl.
2 cups + 2 tablespoons (250g) cake flour, ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
In a large glass measuring cup, whisk together egg, buttermilk and vanilla. Store in the refrigerator until needed.
1 large egg, 2 teaspoons vanilla, ½ cup buttermilk or heavy cream
Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture.
½ cup unsalted butter
Pour the buttermilk and eggs over the dry ingredients and mix until just combined.
Add any mix-ins to the dough. Gently fold into the dough. It's okay if they are not well combined.
1 cup mix-ins
Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the mix-ins. Do this 4-5 times to be sure that the ingredients are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout.
Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
Arrange triangles on a quarter sheet pan and place scones into the freezer for 15-20 minutes before preheating the oven to 400°.
After the 20 minutes of chilling, arrange the scones on a parchment lined, half sheet pan. Brush the scones with buttermilk and bake at 400° for 18-22 minutes or until golden brown.
Top baked scones with the garnish of your choice (confectioner's sugar, a glaze or melted chocolate).

Nutrition