The EASIEST Scone Recipe. One bowl, 3 ingredients, no chilling, rolling, or cutting. So easy to whip up last minute and so easy to customize with flavorings, add-ins, and toppings.
- 3 cups self rising flour
- 4 tablespoons sugar
- 1 1/2 cups heavy cream
For the basic, easiest scones:
- In a large mixing bowl, stir together flour and sugar.
- Slowly drizzle in cream while stirring gently with a fork. Continue drizzling and stirring until you have a damp, clumpy mixture that is easily pressed together. You don’t want to see any more dry patches of flour, but you don’t want a very wet mixture.
- Scoop dough either with a large cookie scoop or 1/4 cup measure onto parchment lined baking tray. These will spread ever so slightly but not much, so you can put them pretty close together. I fit all 12 onto my baking sheet.
- Brush tops with cream and sprinkle with sugar if desired. Bake in preheated 400 degree F oven for 25-30 minutes. Cover loosely with foil after 20 minutes if they are browning too quickly.
- Remove from oven and allow to cool slightly before glazing or topping
For flavor variations:
- if adding extracts, add them to the cream mixture before adding to flour.
- If adding fruits, chocolate chips, etc, add them just as the dough is coming together when you still have a few dry patches of flour. Once you add the extra ingredients, continue to gently stir, adding a bit more cream as needed until you have a damp, clumpy mixture that hold together. See photos for reference.
My weapon of choice for stirring together scone dough is and always has been a fork. It really allows you to bring the dough together without over-working it. I just toss and stir as I’m drizzling in the cream and it works like a charm.
I’ve used half and half in place of cream and it works just fine. These would also be very good with buttermilk I imagine.
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