Description
This Basic Scones Recipe provides a versatile and easy-to-make dough that can be customized with various flavors, from sweet to savory. Perfect for breakfast, tea time, or snacks, these scones are tender, buttery, and flaky. Choose your preferred mix-ins like blueberries with lemon zest, dried cranberries with orange zest, chocolate chips, cheddar with chives, or herb parmesan for a delightful treat.
Ingredients
Scale
Base 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)
- 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
- 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 and prepare. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- Cut in butter. Add the cold diced unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add wet ingredients. In a separate small bowl, whisk together the cold heavy cream (or buttermilk), egg, and vanilla extract if using. Pour this mixture over the dry ingredients and stir gently until just combined, avoiding overmixing which can toughen the scones.
- Fold in flavorings. Gently fold in your chosen mix-ins, such as blueberries and lemon zest, dried cranberries with orange zest, chocolate chips, shredded cheddar with chives, or Parmesan with herbs, being careful not to overwork the dough.
- Shape the dough. Turn the dough out onto a lightly floured surface and pat it into a 7-8 inch (18-20 cm) circle about 1 inch (2.5 cm) thick. You can then cut the dough into 8 triangular wedges or use a round cutter to make individual scones.
- Prepare for baking. Transfer the scones to the prepared baking sheet. For an extra golden top, you can brush them lightly with some heavy cream or beaten egg.
- Bake. Bake in the preheated oven for 18-22 minutes or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and serve. Remove the scones from the oven and let them cool on a wire rack for about 10 minutes before serving. Enjoy them warm or at room temperature with butter, jam, or clotted cream.
Notes
- Use cold butter and cold cream or buttermilk to ensure tender, flaky scones.
- Avoid overmixing the dough to prevent tough scones.
- You can freeze unbaked shaped scones on a baking sheet, then transfer to a bag once frozen. Bake directly from frozen adding 5 extra minutes to baking time.
- For dairy-free or vegan options, substitute butter and cream with plant-based alternatives and a flax egg.
- Adjust sugar quantity depending on whether you prefer sweet or savory scones.
