Mother's Scones

Mother's Scones

Drizzled with icing, these scones, from a Portland, Ore., chef, are light, tender and perfect for Mother's Day.

Serves: 16 Save

Ingredients (7)


  • 2¼ cup All Purpose Flour
  • ⅓ cup Sugar
  • 1 T Baking Powder
  • 11 T Unsalted Butter
  • 1 cup Heavy Cream

Vanilla Icing

  • 1 cup Powdered Sugar
  • ¼ tsp Vanilla Extract


  1. Preheat oven to 375F.
  2. To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
  3. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
  4. Add cream; stir just until blended.
  5. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1 inch apart on a parchment-lined baking sheet.
  6. Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
  7. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
  8. Dip end of a whisk into icing, then wave over warm scones.