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Big Fluffy Scones

These Big Fluffy Scones are not just a treat; they’re a warm hug on a plate, boasting a tender crumb and a delightful rise that invites butter and jam to join the party.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: British
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Pastry cutter or knife
  • Cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the cold, cubed butter to the dry ingredients and blend until the mixture resembles coarse crumbs.
  5. In a separate bowl, mix the heavy cream and vanilla extract.
  6. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  7. Turn the dough out onto a lightly floured surface, pat it into a circle about 1 inch thick, and cut into wedges or use a biscuit cutter.
  8. Place the scones on the prepared baking sheet and bake for 15-20 minutes until golden brown.

Notes

Serve warm with clotted cream and jam.