Mother’s Scones

Mother's Scones
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings


2 1/4cups all-purpose flour
1/3cup granulated sugar
1tablespoon baking powder
11tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
1cup cold heavy cream
Vanilla Icing:
1cup powdered sugar
1/4teaspoon vanilla extract
1 1/2tablespoons water


  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. Makes 16 scones.

Recipe courtesy of Mother’s Bistro, Portland, Ore.