Thanks to Smitten Kitchen for the basis for this recipe, although as usual I changed things a little. I added a tsp of vanilla extract, 1/4 tsp of almond extract, and a pinch of nutmeg. I wanted to add 1 tsp lemon zest, but didn’t have any on hand, orange would be lovely as well. If you use the zest omit the extracts.




  • 2 cups (10 ounces) ap flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup heavy cream


  1. preheat oven to 425°F
  2. combine flour, baking powder, sugar and salt
  3. use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
  4. stir in heavy cream with a rubber spatula or fork until dough begins to form
  5. knead dough by hand just until it comes together into a rough, sticky ball
  6. roll out dough with a rolling pin, folding into thirds 3 times (this will create flaky layers), cut into desired shape
  7. place scones on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

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