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1-2-3-4 Scones

1-2-3-4 Scones

By Rose HattabaughMarch 6, 2026

  • Makes
    Makes 8 scones
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active

The 1-2-3-4 formula for these cream scones yields a rich, moist crumb, and is very customizable. If you prefer fresh blueberries or raspberries in your scones, substitute an equal amount for the dried fruit. Or ditch the fruit and add a cup of toasted and chopped pecans, walnuts or hazelnuts. If spices excite you, add some ground cinnamon, cardamom or ginger to the dry ingredients. If you find citrus scintillating, stir some grated lemon or orange zest into the wet ingredients. Make sure the cream and egg are cold; this will help keep the dough cool and workable. If your oven has a convection function, this is a good time to use it. Ignore advice to reduce the temperature by 25°F if using convection. Keep it at 425°F, but shorten the baking time to 12 to 14 minutes.

Tip

Don’t worry if you don't have a food processor. Freeze the butter as a chunk for at least 30 minutes while you prep the wet and dry ingredients. Grate the cold butter on the large holes of a box grater into the dry ingredients and toss to combine. Continue with the recipe to add the wet ingredients, knead, shape, chill and bake the scones.

Ingredients
  • 1

    cup cold heavy cream, plus 1 tablespoon, divided

  • 1

    large egg, cold

  • 2

    cups (260 grams) all-purpose flour, plus more for dusting

  • 2

    teaspoons baking powder

  • ¼

    teaspoon table salt

  • 3

    tablespoons white sugar, divided

  • 4

    tablespoons (57 grams) cold unsalted butter, cut into ¼-inch cubes

  • 1

    cup dried fruit, such as dried cherries, dried blueberries or dried currants

Step 1

In a 2-cup liquid measuring cup or a small bowl, whisk the 1 cup cream and egg until well combined.

Step 2

In a food processor, pulse the flour, baking powder, salt and 2 tablespoons sugar until combined, 3 to 5 pulses. Scatter the butter over the flour mixture, then pulse until it is fully incorporated, about 6 pulses. Transfer to a large bowl. Add the dried fruit and toss to coat with the flour mixture, breaking up any clumps. Add the cream mixture and fold with a silicone spatula until a rough but cohesive dough forms.

Step 3

Generously dust the counter with flour and turn the dough out onto it. Gather into a mound, then gently knead 2 or 3 times to bring the dough together. Press into a 6-inch disk about 1½ inches thick, then dust with flour. Using a chef’s knife, cut the disk in half, then cut each half into 4 wedges. Transfer to a large plate and refrigerate while you heat the oven or, if storing for longer, cover with plastic and refrigerate for up to 24 hours.

Step 4

Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.

Step 5

When the oven has come up to temperature, place the chilled scones on the prepared baking sheet, spaced evenly apart. Brush with the remaining 1 tablespoon cream, then sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown, 16 to 18 minutes.

Step 6

Cool on the baking sheet on a wire rack for a few minutes. Using a wide metal spatula, transfer directly to the rack. Serve warm or at room temperature.