Tuesday, May 9, 2023

Celebrate Mother's Day with Bakery Worthy Scones

 By: The Food Hunter

This year say "I love you" to mom, by waking her up with a homemade scones. Making scones for breakfast can be a challenge due to timing; but it doesn't have to be. The right recipe and an amazing toaster is all you need to prepare these stellar scones in advance and enjoy them on Mother's Day morning.

I absolutely adore my Smeg toaster. This retro looking appliance combines ergonomics, functionality, and style to make toasting bread, reheating scones, and even defrosting bagels a breeze. The bread slots can easily accommodate large breakfast items and the bagel button can be used to perfectly toast only one side of pastries. This multi-functional toaster is a winner when it comes to reheating...especially scones!

I received product and/or compensation for this post. As always, all opinions are 100% my own.

Tips for Making Bakery Worthy Scones at Home

  1. For a better rise, use cold or frozen butter. The colder the butter, the better. Once frozen, grating the butter with a cheese grater is easy.
  2. Use heavy cream for fluffy scones.
  3. Don't over-mix the dough. Although you may be tempted to mix more thoroughly, I can't urge you enough not to.
  4. Once the sconces are shaped, space them about one inch apart and chill them for at least 15 minutes before baking.
  5. Don't over-bake your scones.
  6. Make them in advance and reheat them in the toaster

Mother's Day Scones


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • 2½ tsp baking powder
  • ½ cup unsalted butter, frozen
  • ½ cup heavy cream
  • 1 large egg
  • 1½ tsp pure vanilla extract


  1. Whisk flour, sugar, salt and baking powder together in a large bowl. 
  2. Grate frozen butter using a cheese grater. Add it to the flour mixture and combine with a fork until the mixture comes together into small-sized crumbs.
  3. Whisk ½ cup heavy cream, the egg and vanilla together in a small bowl.
  4. Pour over the flour mixture, and mix together until everything is moistened. Don't over-mix.
  5. Turn out onto the counter and, with floured hands, work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add heavy cream until you reach the right balance.
  6. Press the dough into an 8-inch disc and, with a knife cut it into 8 wedges. Place scones, on a baking sheet lined with parchment and chill for at least 15 minutes.
  7. Preheat oven to 400°F (204°C).
  8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before serving.

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