This easy, delicious, and versatile recipe is the only scone recipe you’ll ever need. It puts those rock-like, cardboard things that Starbucks sells to shame. And by easy, I mean easy. You don’t need any special equipment–although, like all baking, a kitchen aid mixer is the best assistant you’ll ever have. That, and a scale to accurately measure the ingredients. The key to this recipe is to gently handle the dough. If you over mix it, the scones will be tough.
One reason this recipe is so excellent is that the scones just crumble into your mouth with each bite you take. The delicate crumb of these breakfast treats is due to the addition of cake flour. Also, this recipe may seem simple, but it is elegant and rich due to the various types of creams used–butter, heavy cream, and creme fraiche. In fact, I tasted a vanilla essence in my scone, which is undoubtedly due to the quality of the creme fraiche that I used, since there is no addition of vanilla to this recipe.
The last great thing about this recipe is its versatility. The simplicity of it just begs you to jazz it up with fun mix-ins like pumpkin puree, nuts, or dried fruit. I have not done so yet, but when I do, I will make sure to update the recipe. You must freeze these scones before baking them, and since this recipe makes quite a few (12 big ones), you can just leave some in the freezer and bake them later! There is nothing like popping a couple of scones in the oven while the coffee is brewing, and enjoying them before work or on a leisurely holiday or weekend morning.
- 152 g all purpose flour
- 304 g cake flour
- 12.5 g (2½ teaspoons) baking powder
- 2.5 g (1/2 teaspoon) baking soda
- 91 g granulated sugar + more for sprinkling
- 2 sticks cold unsalted butter, cut into ½" chunks
- 135 g heavy cream + more for brushing
- 135 g creme fraiche
- Place all purpose flour and sugar in the bowl of a stand mixer. Sift in cake flour, baking powder, and baking soda. Mix with the paddle attachment to combine, about 30 seconds.
- Add butter, and mix on low until the mixture is crumbly, about 3 minutes.
- While the mixture is running on low, slowly pour in the cream.
- Add the creme fraiche and mix for an additional 30 seconds. Be careful not to over mix, but the ingredients should be incorporated, and the dough should come together around the paddle (see photo).
- Scrape down the bowl and paddle and mix on low for an additional 5 - 10 seconds to combine.
- Remove dough from bowl and onto a work surface. Use the palms of your hands to push the dough together and form the dough into a 6 x 9 inch rectangular block. Do your best to make the edges of the block even, as those will be the edges of the scones. Wrap the block in plastic and refrigerate for two hours.
- Remove block and using a sharp knife, cut in half horizontally. Then, cut into thirds vertically. You should have 6 squares at this point. Finally, cut each square into a triangle.
- Place each triangle one inch apart from the others on a parchment-lined baking sheet. Wrap the baking sheet with plastic, and freeze until solid, at least two hours. You can freeze the scones long-term (up to one month) by storing in a freezer bag at this point. Be careful to separate the scones with plastic or parchment paper so that they don't stick together.
- Preheat oven to 350F. Brush the tops of the scones with heavy cream, and lightly sprinkle granulated sugar on top.
- Bake for 25-28 minutes. The scones should be a light, golden brown.
- Serve immediately, and enjoy. You can store them in an air tight container for one day.