The Only Scone Recipe You’ll Ever Need

About once a year, usually around Christmas, I visited my grandmother and spent my days reading on the couch, sprawling out on her carpeted floors, and eating ice cream before lunch. We would chat, talk about shoes, and take trips to the mall, browsing the Clinique section at Macy’s. In the mornings, we would have her homemade scones, which were always toasted, smeared with butter and jam, and so damn good.

This recipe comes from Smitten Kitchen, and although it isn’t an exact replicate of my grandmother’s, it is now my go-to scone recipe. They’re flaky, almost like a biscuit, tender and buttery, and the recipe is fool-proof, requiring only a big bowl, a big spoon, some cold cream and about 15 minutes in the oven. Served alongside some fresh fruit, good jam, and coffee, and you have happy guests on a late Saturday morning.

The Only Scone Recipe You’ll Ever Need 

Smitten Kitchen via America’s Test Kitchen 

2 cups all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, in the fridge until you’re ready to use it 
1/2 cup raisins, craisins, currants or cranberries
1 cup heavy cream

Center your oven rack and preheat your oven to 425 F.

Measure flour, baking powder, sugar, and salt into a big mixing bowl and stir it around with a fork or whisk, combining your dry ingredients.

Take your butter out, quickly chop it into cubes, and with your finger tips, break the pieces up into the flour, until you have something resembling a coarse meal, with a few pea sized pieces of butter. Add your raisins, then your cream, and stir it around until a dough begins to form, stopping before it has completely come together.

Dump your dough out onto a counter and press it together — no kneading here, which will overwork the dough, just gathering it all together and making sure you don’t have large clumps of flour. Pat the dough down to about an inch (3/4 inch if you don’t have large scones) then cut them out how you like. I use a water glass with about a 3 inch diameter, and always end up with exactly 7 large, round scones. You could form the dough into a square and cut triangles too, if you wanted — or use a biscuit cutter.

Place scones on a baking sheet and bake for 15-18 minutes, checking at 12 minutes, in case your oven is hotter than mine. Let cool for 10 minutes before serving.

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