I've always been a fan of Alex Guarnaschelli's bold, no-fuss cooking style, so when I set out to create my own version of her classic scones, I knew they had to be simple, buttery, and absolutely irresistible. These scones are everything you want: crisp on the outside, soft and flaky on the inside, with just the right amount of sweetness.
Advertisements1
What I love most about this recipe is that it comes together in just 30 minutes from start to finish. No complicated techniques, no special equipment—just a bowl, a pastry cutter (or your fingertips), and a hot oven. Whether you're a seasoned baker or a total beginner, you'll feel like a pro when these come out of the oven.
The secret to their incredible texture? Very cold butter and a light hand when mixing. I'll walk you through every step, so you can avoid the common pitfalls and enjoy perfect scones every time.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use a good-quality all-purpose flour for the best texture. You can substitute whole wheat pastry flour for a lighter whole-grain option.
1/4 cup (50g) granulated sugar
Adds just the right sweetness. If you prefer a less sweet scone, reduce to 3 tablespoons.
1 tablespoon baking powder
Ensure it's fresh for maximum rise. If your baking powder is old, your scones will be flat.
1/2 teaspoon salt
Use fine sea salt to evenly distribute. Table salt works too, but reduce to 1/4 teaspoon if using iodized.
1/2 cup (113g) cold unsalted butter, cut into small cubes
The butter must be very cold—freeze it for 10 minutes before cutting. You can use salted butter, but omit the added salt.
1/2 cup (120ml) cold heavy cream, plus extra for brushing
Heavy cream gives richness and tenderness. You can substitute half-and-half for a lighter version, but the scones will be less flaky.
1 large egg
Adds structure and helps bind the dough. If you're allergic, you can omit it and add 2 extra tablespoons of cream.
1 teaspoon vanilla extract
Pure vanilla extract enhances the flavor. You can use vanilla bean paste for a more intense vanilla flavor.
1/2 cup (75g) dried cranberries or chocolate chips (optional)
Adds a pop of flavor. You can swap in blueberries, raisins, or chopped nuts—just make sure they're dry to avoid excess moisture.
Tips & Tricks
Keep everything cold
Cold butter and cold cream are essential for flaky layers. If your kitchen is warm, chill the flour mixture for 10 minutes before adding the cream.
Don't overmix
Mix until just combined—overworking the dough develops gluten, making scones tough. It's okay if there are a few streaks of flour.
Use a light touch when shaping
Pat the dough into a circle rather than kneading. This keeps the scones light and airy.
For a shiny top
Brush the scones with extra cream before baking—this gives them a golden, glossy finish.
Pro Tips
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed.
3. Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Do not overwork—you want visible butter bits for flakiness.
4. Add Wet Ingredients
In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir with a fork until just combined. If using add-ins like cranberries, fold them in at this stage.
5. Form the Dough
Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it comes together, then pat it into an 8-inch (20cm) circle about 1 inch (2.5cm) thick.
6. Cut the Scones
Use a sharp knife or bench scraper to cut the circle into 8 wedges. Place the wedges onto the prepared baking sheet, leaving about 2 inches (5cm) between each.
7. Brush and Bake
Brush the tops of the scones with a little extra heavy cream. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with butter, jam, or clotted cream.
Delicious Variations
Lemon Blueberry
Add 1 tablespoon of lemon zest and 1 cup of fresh or frozen blueberries instead of cranberries.
Cheddar Chive
Omit the sugar and vanilla, and add 1 cup of shredded cheddar and 2 tablespoons of chopped fresh chives.
Maple Pecan
Replace the vanilla with 1 teaspoon of maple extract and stir in 1/2 cup of chopped pecans.
How to Store Alex Guarnaschelli Scones
Refrigerator
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezer
Freeze unbaked scones on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
Reheating
Reheat in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds until warm.
Frequently Asked Questions
Q: Can I use frozen butter for scones?
Yes, frozen butter is actually ideal for scones. Grate it on a box grater and toss with the flour to distribute evenly without melting.
Q: Why are my scones tough?
Tough scones are usually caused by overmixing or overkneading the dough. Mix just until the ingredients come together, and handle the dough as little as possible.
Q: Can I make scones without heavy cream?
Yes, you can substitute whole milk or half-and-half for heavy cream, but the scones will be slightly less rich and tender. For best results, use a combination of milk and melted butter.
Q: How do I know when scones are done?
Scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean. The internal temperature should be around 200°F (93°C).
Q: Can I add fruit to scones?
Yes, but make sure the fruit is dry. Fresh berries can make the dough too wet, so toss them in a little flour before adding, or use dried fruit.
I hope you enjoy these scones as much as my family does! If you try them, let me know in the comments below—what's your favorite add-in? And remember, small steps, big change.
Alex Guarnaschelli Scones
Alex Guarnaschelli Scones are buttery, tender, and perfectly golden—an easy 30-minute treat for breakfast or brunch.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cut into small cubes
- 1/2 cup (120ml) cold heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (75g) dried cranberries or chocolate chips (optional)
📋 Instructions
- 1Preheat the Oven — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 2Mix Dry Ingredients — In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed.
- 3Cut in the Butter — Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Do not overwork—you want visible butter bits for flakiness.
- 4Add Wet Ingredients — In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir with a fork until just combined. If using add-ins like cranberries, fold them in at this stage.
- 5Form the Dough — Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it comes together, then pat it into an 8-inch (20cm) circle about 1 inch (2.5cm) thick.
- 6Cut the Scones — Use a sharp knife or bench scraper to cut the circle into 8 wedges. Place the wedges onto the prepared baking sheet, leaving about 2 inches (5cm) between each.
- 7Brush and Bake — Brush the tops of the scones with a little extra heavy cream. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- 8Cool and Serve — Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with butter, jam, or clotted cream.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
