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If you’re feeding a crowd or planning to make a large batch of scones, this recipe using 8 cups of flour is perfect for you. These buttery, flaky scones are versatile—add your favorite mix-ins like berries, chocolate chips, or nuts, or keep them plain for a classic treat. Whether you’re serving them for breakfast, brunch, or as a snack, these scones are sure to impress. Let’s bake up this generous batch and enjoy every crumbly, golden bite!
Why You’ll Love This Recipe
Big Batch: Makes a large quantity, perfect for gatherings, potlucks, or freezing extras.
Customizable: Add your favorite mix-ins like dried fruit, chocolate, or spices.
Buttery & Flaky: The secret to tender, crumbly scones is cold butter and careful handling.
Versatile: Enjoy them plain, glazed, or topped with jam and clotted cream.
Ingredients You’ll Need
For the Scones:
8 cups all-purpose flour
1 cup granulated sugar (adjust if adding sweet mix-ins like chocolate chips)
4 tbsp baking powder
1 tsp salt
2 cups unsalted butter, cold and cubed
3 cups heavy cream (plus extra for brushing)
2 large eggs
Optional mix-ins: dried cranberries, blueberries, chocolate chips, chopped nuts, etc.
For the Glaze (Optional):
2 cups powdered sugar
1/4 cup milk (or cream)
1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. This step ensures flaky scones.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the heavy cream and eggs until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Do not overmix—the dough should be slightly sticky and shaggy.
The rest of the recipe continues on the next page.
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