These ULTRAMEL SCONES are the opposite of dry. They’re buttery, tender, and incredibly soft, with a delicate crumb that practically melts as you bite into them. Inspired by bakery-style scones—but better—this recipe uses simple techniques to guarantee moisture and flavor every single time.
Perfect for breakfast, brunch, or afternoon tea, these scones are quick to prepare and endlessly customizable.
Why These Scones Are ULTRAMEL
- Extra soft, never dry
- Rich buttery flavor
- Light, fluffy interior
- Ready in under 30 minutes
- Perfect plain or with mix-ins
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup cold butter, grated or cubed
- ½ cup heavy cream (cold)
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins
- Chocolate chips
- Blueberries or raspberries
- Lemon zest
- Dried cranberries
How to Make ULTRAMEL SCONES
1. Preheat
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk flour, sugar, baking powder, and salt.
3. Cut in Butter
Add cold butter and rub into the flour with fingertips until mixture resembles coarse crumbs.
(Cold butter = flaky, soft scones)
4. Add Wet Ingredients
Whisk cream, egg, and vanilla.
Pour into the dry mixture and gently mix just until combined.
Do not overmix.
5. Shape
Turn dough onto a lightly floured surface.
Gently pat into a 2–3 cm (1-inch) thick circle.
Cut into wedges.
6. Bake
Place scones on baking sheet.
Brush tops lightly with cream.
Bake for 12–15 minutes, until just lightly golden.
7. Cool & Enjoy
Cool for 5 minutes and serve warm.
ULTRAMEL Tips (Don’t Skip These)
- Keep ingredients cold
- Handle dough as little as possible
- Don’t overbake—pale is perfect
- Brush with melted butter after baking for extra softness
Serving Ideas
- With clotted cream & jam
- Drizzled with vanilla glaze
- With honey or butter
- Alongside tea or coffee
Final Thought
These ULTRAMEL SCONES are soft, rich, and bakery-level perfect. Once you try them, dry scones will be a thing of the past.