Description
This basic scones recipe provides a versatile and easy-to-follow method for making classic scones that can be customized with a variety of flavors. Perfect for breakfast, brunch, or snacks, these tender and flaky scones can be sweet or savory depending on your choice of add-ins such as blueberries, cranberries, chocolate chips, or cheeses and herbs.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- â…“ cup (65g) granulated sugar (for sweet scones) OR 1 tbsp sugar (for savory scones)
Wet Ingredients
- ½ cup (115g) cold unsalted butter, diced
- ¾ cup (180ml) cold heavy cream or buttermilk
- 1 large egg
- 1 tsp vanilla extract (optional, for sweet scones)
Flavor Variations (choose one)
- Blueberry Lemon: 1 cup fresh or frozen blueberries + zest of 1 lemon
- Cranberry Orange: 1 cup dried cranberries + zest of 1 orange
- Chocolate Chip: 1 cup chocolate chips or chunks
- Cheddar Chive: 1 cup shredded cheddar cheese + 2 tbsp chopped chives
- Herb Parmesan: ½ cup grated Parmesan + 1 tbsp mixed fresh herbs (e.g., rosemary, thyme)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to bake the scones perfectly, allowing them to rise and develop a golden crust.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar to evenly distribute the leavening agents and salt.
- Cut in Butter: Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures flakiness in the scones.
- Add Wet Ingredients: In a separate bowl, whisk together the cold heavy cream or buttermilk, egg, and vanilla extract (if using). Pour this liquid mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the scones tender.
- Fold in Flavorings: Gently fold your choice of add-ins (blueberries, cranberries, chocolate chips, cheese, or herbs) into the dough until evenly distributed.
- Shape the Dough: Turn the dough onto a lightly floured surface and knead very lightly just to bring it together. Pat the dough into a 1-inch thick circle approximately 8 inches wide.
- Cut Scones: Using a sharp knife or a pizza cutter, divide the dough into 8 equal wedges. Transfer the wedges onto a baking sheet lined with parchment paper, spacing them at least an inch apart.
- Optional Glaze: For a shiny golden top, brush the scones with a little extra heavy cream or beaten egg before baking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the scones have risen nicely and the tops are golden brown.
- Cool and Serve: Remove from the oven and let the scones cool slightly on a wire rack before serving. Enjoy warm or at room temperature with butter, jam, or clotted cream.
Notes
- Use cold ingredients, especially butter and cream, to create flaky layers in the scones.
- Do not overmix the dough to keep the scones tender and light.
- Flavor variations can be mixed as desired, but keep the total volume of add-ins around 1 cup to avoid soggy dough.
- For vegan or dairy-free options, substitute butter and cream with plant-based alternatives though texture may vary.
- Scones are best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
