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Quick Scones (6 large scones)

A super easy recipe. No relax time, no chill time. Just mix, cut, and bake. You can even make these ahead and store the unbaked wheel of dough wrapped tightly in plastic, in the refrigerator. The perfect accompaniment to a Tea Party. See the rest of my post here for more pictures and info.

peaches and cream scones

9 ounces all purpose flour
2 ounces sugar
1 Tbsp baking powder
3/4 tsp kosher salt
3 ounces cold, unsalted butter, diced
6 ounces of mix-ins, no bigger than 1/2” *
7 ounces cream, plus a touch more for glazing
optional: 1 Tbsp vanilla extract

Powdered sugar for rolling
4 Tbsp sugar

*For the mix-ins, some good choices include dried fruit, nuts, chopped chocolate, berries, and diced fresh fruit (especially out of season fruit which, because of its firm, dry texture, works quite well).

Preheat the oven to 400°

In a medium bowl, combine the flour, sugar, powder, and salt. Whisk or mix with your fingers to combine. Add the butter and rub it in with your fingers, flattening each piece. You don’t have to go so far as to reduce it to a “cornmeal” like texture, or even “pea sized” bits. Just so long as each each piece of butter is smooshed flat, you’re good to go.

Stir in the mix-ins and then the cream and vanilla, if you like. Mix just until the cream incorporates. It may still look a touch dry, but resist adding more cream.

Dust a small patch of counter space with powdered sugar and turn out the dough, kneading lightly, just until a ball forms.

Roll the dough into a 1” thick round, brush lightly with some cream, sprinkle with sugar and cut into wedges. Transfer to an ungreased sheet pan. Bake for about 20 minutes and cool on a wire rack before serving. Consume right away, they don’t keep well at all once baked.

If you’d like to make these ahead, store them in the fridge, wrapped tightly in plastic, for up to 24 hours. Longer than that, the dough will begin to take on a strange and unappealing gray color. They’ll be fine to eat, but certainly nothing you’d like to serve to company.

For Savory Scones The changes you’ll need to make in the recipe for savory scones are pretty intuitive, but to be clear: Leave out the 2 ounces of sugar and vanilla, use all purpose flour instead of powdered sugar to roll out the scones, and skip the sugar sprinkle.

Some good savory mix-ins included diced charcuterie, diced or shredded cheese, green onion, and even pesto. Mr. BraveTart especially enjoys pesto scones with tomato soup.


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Any questions?

Mar 25, 2011 · 10:55 AM

That looks lovely.

 · Joy ·

Mar 25, 2011 ·  9:08 PM

Beautifully done…I luv the rusticness of your quick scones. Congrats on the Top 9 and for supporting such a worthy cause.

 · Cristina ·

Mar 26, 2011 · 10:42 AM

@Joy, thank you!

@Cristina, glad you stopped by! I have another scone recipe that yields more elegant results, but it’s twice the effort and not any tastier. I too like the rough hewn nature of this type.


Apr 25, 2011 ·  8:58 PM

Gorgeous photos!! And some wonderful info to go with them. I could simply dine on the cheese plate and skip the rest of the meal! Lovely!

 · Kim - Liv Life ·

Feb 21, 2017 ·  3:33 PM

May i know what kind of cream do you use for this recipe?

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