Simple Butter Scones

No cup of tea is complete without a warm, buttery scone.

Servings: 12 Scones

Author:

Prep Time
15 minutes

Cook Time
18 minutes

Total Time
33 minutes

Breakfast Brunch Snack Tea

English Canadian Scottish

breakfast brunch scones easy recipe Scottish

Instructions

1 Heat your oven to 375F.
2 Combine the flour, baking powder and baking soda in a large bowl and whisk
together. Set aside.
3 In another bowl or large measuring cup, combine the brown sugar, eggs, orange
juice, cream, zest, and vanilla. Whisk until fully combined and smooth.
4 Slice your butter into rectangles or squares about 2 cm across and 1/2cm thick
and add to the bowl of dry ingredients. Gently coat each piece in flour. Then
pick up and flatten each piece of butter with your fingers. You want them to be
quite flat, larger and lots of different shapes and sizes.

Toss them throughout the flour, trying not to get them too warm or break them up
too much.
5 Add your wet ingredients to your dry ingredients. Starting at the sides of the
bowl, using your hands (Not a spoon or utensil) Begin folding the mix together.
It will be very ragged, but resist the urge to mush everything together. Just
keep folding and pressing until it sort of holds together. There should still be
visible dryer spots.
6 Turn the dough pile out onto a floured counter and shape it into a dough
rectangle that’s about 3-4cm tall.

Slice the rectangle into 12 pieces. Arrange the scones on a lined baking sheet.
Brush the tops of each scone with extra 35% cream and sprinkle with sugar.

Bake for about 15-18 minutes, or until golden brown. They should still be a bit
soft when you press on them.