Scones Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery, flaky scone base recipe that can be refrigerated overnight for fresh morning baking or customized with endless flavor variations. A versatile foundation for homemade café-quality scones.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter (cold, diced (1 stick))
- 1 large egg (cold, lightly beaten)
- 1/2 cup heavy whipping cream (cold, plus 2 Tbsp to brush the tops)
- 1 tsp vanilla extract
- 1 Tbsp coarse/ raw sugar to sprinkle the top (or sub with granulated sugar)
- 2/3 cup powdered sugar
- 1 to 1 1/2 Tbsp milk
At a glance
PER SERVING · TIME 48M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 23m
- Sodium
- 164mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.