Beautiful thick, buttery scones that can be kept plain with a spread of jelly or mix-in your favorite fruit or chocolate chips!

Butter Scones

He really knows how to get my attention by pushing my buttons, so he went on to say how great it would be if he could just go out to the garage and work on a sports car he used to have. Of course he had to lay it on real thick and reminisce about all of the fun he and our son had joy riding in it.

It didn’t stop there. He then had to say how fun it would be if he could take the fishing boat out that I won’t let him have. I think he wanted to sleep on the couch that night, so he starts telling me how predictable and quiet his life is, that we have the same routine every night, like he was on the verge of a mid-life crisis…

Just as I raised an eyebrow and prepared to pounce he said…

“And I wouldn’t have it any other way.” And he winked at me.

Whew. He really knows how to play with fire!

About the only way to recover from that rollercoaster is with a stack of these Scones! One my all-time favorite baked breakfast treats are scones – love, love, LOVE them! If you love them as much as I do, then be sure to try making Strawberry Scones , Mini-Chocolate Chip Scones , or Blueberry Scones , too!

What You’ll Need

2 cups Flour

1/4 cup Sugar

2 tsp Baking Powder

1/2 tsp Salt

1/2 cup Butter, Cold

1/2 cup Heavy Cream

1/4 tsp Vanilla

How to Make Scones

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Put 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt in a food processor. Pulse until combined.

Cut 1/2 cup cold butter into small pieces and scatter over flour mixture. Pulse until butter is cut into the mixture and crumbs form.

Add in 1/2 cup heavy cream and 1/4 tsp vanilla in a measuring cup, then pour into flour and butter mixture. Pulse until clumps form.

Transfer dough to a lightly floured surface. Use your hands to gently fold dough in half over itself and flatten layers together. Rotate dough 90 degrees and fold in half again, repeating this step 5 times taking care not to overwork the dough.

Form the dough in a smooth disk about 1″ thick by 6″ round.

Cut the disk into 8 wedges, pressing the knife straight down with each cut.

Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with cream and sprinkle with sugar.

Bake for 14-16 minutes. Be careful not to over bake.