Classic Butter Scones

Make tender, buttery classic scones with a crisp golden top and soft crumb. An easy oven-baked treat perfect for breakfast, tea time, or brunch.

These classic butter scones are light, tender, and delicately sweet with a golden exterior and soft, flaky center. They come together quickly with simple pantry ingredients and are ideal for breakfast, afternoon tea, or a cozy weekend brunch. Serve them warm with butter, jam, clotted cream, or honey.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup whole milk, plus a little more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup raisins or currants, optional

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the milk, egg, and vanilla extract.
5. Pour the wet mixture into the flour mixture and stir just until combined. If using raisins or currants, fold them in gently.
6. Turn the dough out onto a lightly floured surface and pat it into a round about 3/4 inch thick.
7. Cut the round into 8 wedges and transfer them to the prepared baking sheet, leaving a little space between each scone.
8. Brush the tops lightly with milk for a golden finish.
9. Bake for 12 to 15 minutes, or until the scones are risen and lightly golden on top.
10. Cool slightly before serving warm with butter, jam, or clotted cream.