Crumbly, tender, and just sweet enough—these classic scones are the kind you pull apart with your fingers and eat while they’re still warm. They’re made with cold butter and heavy cream for richness, and just a touch of vanilla to keep things gentle and fragrant. Whether plain or dotted with jam, these are the kind of scones that invite a pause.

Buttery Tea-Time Scones, Baked from Scratch

These scones are everything a quiet moment asks for—soft on the inside, lightly crisp at the edges, and full of gentle, buttery richness. With simple ingredients and no fuss, they come together easily and bake up golden. Perfect with jam, warm from the oven, or tucked beside a cup of tea or coffee.

Ingredients:

• 120 g cold unsalted butter, cut into cubes
• 280 g all-purpose flour
• 70 g granulated sugar
• 2 tsp baking powder
• 1 pinch of salt
• 1 large egg
• 120 g heavy cream
• 5 g (1 tsp) vanilla extract
• 1 extra egg, for egg wash

Instructions:

1. Prep the oven and pan:
   Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Mix dry ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter:
   Add the cold butter to the flour mixture and use your fingertips or a pastry cutter to rub it in until the mixture resembles coarse crumbs.
4. Combine wet ingredients:
   In a small bowl, whisk together the egg, cream, and vanilla extract.
5. Bring the dough together:
   Pour the wet mixture into the dry gradually, stirring gently with a fork between additions. Do not pour it all in at once, and avoid overmixing. The dough should look a little rough but hold together when pressed.
6. Shape and chill:
   Turn the dough out onto a floured surface. Pat into a round about 2.5–3 cm thick. Cut into wedges or rounds. Transfer to the baking sheet and refrigerate for 15–20 minutes.
7. Egg wash and bake:
   Beat the extra egg and brush the tops of the scones lightly. Bake for 18–20 minutes, or until golden and baked through.
8. Cool and serve:
   Let scones cool slightly before serving. Best enjoyed warm, with butter, clotted cream, or jam.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Scones are best enjoyed the day they’re baked, especially when still warm.
• Store in an airtight container at room temperature for up to 2 days.
• To reheat, warm in a 160°C (325°F) oven for 5–7 minutes.

Note:

• Keep the butter cold and handle the dough gently to maintain a tender crumb.
• When mixing, combine dry and wet ingredients gradually—don’t pour everything in at once. Stir just until the dough comes together.
• Try adding chopped fruit, citrus zest, or chocolate chips for a variation.
• Sprinkling the tops with a little coarse sugar (like turbinado or sanding sugar) before baking is optional, but adds a light crunch and a pretty finish.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs