The BEST Scones Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

clotted cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped cream

Greek yogurt offers a lighter alternative.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, combine 2.5 cups of all-purpose flour, 0.25 cup of granulated sugar, 2.5 teaspoons of baking powder, and 0.5 teaspoon of sea salt. Whisk until evenly mixed.

Cube 1/3 cup of cold butter into small pieces and set aside in the fridge.

In a smaller bowl, mix together 3/4 cup of heavy cream, 1 large egg, and 1 tablespoon of vanilla extract until smooth. Place this mixture in the fridge.

Chop 1/2 cup of dried apricots and 1/2 cup of toasted pecans into smaller pieces.

In the large bowl with the flour mixture, add the cold butter and work it into pea-sized pieces using a pastry cutter or your hands.

Add the chopped dried apricots and pecans to the mixture and toss to distribute.

Pour the cream mixture into the bowl and mix with a fork until the dough is shaggy and most flour streaks are gone.

Dump the mixture onto a surface and shape it into a 7-inch disc. Press down to encourage the dry bits to combine.

Use a bench scraper or a floured knife to cut the disc into 8 equal wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens