Total Time
Prep 20 mins
Cook 30 mins

Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

Ingredients Nutrition


  1. Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
  2. Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
  3. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
  4. Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
  5. Preheat the oven to 350°& #730°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
  6. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
  7. Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.


Most Helpful

These where AWESOME!!! Easy to make, great directions and the taste was out of this world. We had never had scones before, let alone make them so I was not real sure what I was doing. But your directions made it simple. I think I cut mine a little to large as they rose together in the oven and didn't look so pretty - but they tasted great. I'll be doing these again often. I served with French Tart's "perfect cup of tea" and clotted cream with strawberry jam and now both DH and I are addicted. He wants these often and so do I. Thanks NcMS for a great recipe. I'll be posting a picture later even if it's not so pretty.

Bonnie G #2 February 11, 2008

This is by far the best scone recipe I have eaten (or made). Thanks.

Chef Re'Jean January 05, 2008

Wow, these are wonderful scones. Big, tall, light, fluffy, flaky, and flavourful, just the way we like them. We really enjoyed these, I served them with whipped cream and fresh blackberries and mangoes. It was a very tasty dessert. I can't wait to make these again. I wish that I would have made a whole batch instead of half a batch. I won't make that mistake again...they were gone too quickly. Thanks so much for sharing.

Baby Kato February 25, 2007

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