The Best Homemade Scones

1. Stage

Line a baking sheet: Line a rimmed baking sheet with parchment paper.

2. Stage

Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Stage

Combine wet ingredients: Measure out 2/3 cup heavy cream. In a medium bowl whisk together about half of the cream, along with the egg and vanilla extract. You will use the rest of the cream later.

4. Stage

Grate the butter: Place a box grater over the prepared baking sheet. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into a few small pieces.

5. Stage

Add the butter to the dry ingredients:  Use the parchment paper as a sling to transfer the butter to the dry ingredients in the large bowl. Then, return the parchment paper to the baking sheet. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.

6. Stage

Combine wet and dry ingredients to make dough: Carefully drizzle the cream, egg, and vanilla mixture over the butter-flour mixture in the large bowl. Use a fork or your hands to combine and lightly mix. The mixture will start to look sandy. Add the remaining half of the reserved cream 1 tablespoon at a time, continuing to combine with a fork or your hands, until a rough and lumpy, but cohesive, dough ball forms. You may not use all the remaining cream.

7. Stage

Shape the dough: Turn the dough out onto a floured work surface and pat into a rough 1-inch-thick circle about eight inches in diameter.

8. Stage

Cut dough into wedges and arrange on baking sheet: Use a sharp knife or bench scraper to cut the dough into eight wedges. Transfer the wedges to the prepared baking sheet, spacing them evenly apart, about an inch or two between scones.

9. Stage

Refrigerate scones, arrange oven rack, and preheat the oven: Refrigerate the unbaked scones while you place a rack in the middle of the oven and preheat the oven to 400°F.

10. Stage

Brush scones with heavy cream and sprinkle with sugar: Once the oven has preheated, using a pastry brush, brush the scones with the remaining 1 tablespoon of heavy cream. Sprinkle evenly with the coarse sugar.

11. Stage

Bake the scones: Bake, until the scones are golden brown, 18 to 22 minutes.

12. Stage

Cool and serve scones: Let scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely.  Scones are best enjoyed fresh the day they’re baked, either warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.