Low Sugar Classic Scones

Total time40 min

Prep time15 min

Cook time15 min

These scones bake up tall and flaky, with a craggy golden exterior giving way to a soft, tender crumb inside. Cold butter worked into the flour creates those signature layers, while a splash of vanilla and a rich, creamy dough keep every bite tender rather than dry. The fold-and-pat technique is what gives bakery-style scones their height and delicate layers, no special equipment required beyond a simple round cutter. A quick chill before baking helps them hold their shape in the oven, so you get that tall, straight-sided rise instead of a squat puck. Warm from the oven, with a deep golden top and pillowy center, this is a solid pick for anyone keeping an eye on added sugar without giving up a proper bakery-style treat. Serve them fresh with butter or jam and they disappear fast.

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Ingredients

8 servings

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp baking powder
½ tsp fine salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
½ cup heavy cream, cold
¼ cup whole milk, cold
1 large egg
1 tsp vanilla extract
1 tbsp heavy cream, for brushing
1 tbsp coarse sugar, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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