Description
This versatile Basic Scones Recipe yields 8 delicious scones and serves as a perfect canvas for a variety of flavors, whether sweet or savory. Made with simple pantry staples like flour, baking powder, butter, and cream, these scones are buttery, tender, and easy to customize with add-ins like blueberries, chocolate chips, or cheddar cheese. Ideal for breakfast, brunch, or tea time, these scones bake quickly and offer a delightful crumb with a slightly crisp exterior.
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)
Add-ins (Choose one for flavor variation)
- 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 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
- Cut in Butter: Add the cold diced unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut 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). Gradually pour this into the flour and butter mixture, stirring gently just until a soft dough forms. Avoid overmixing to keep scones tender.
- Incorporate Add-ins: Fold in your choice of add-ins gently to evenly distribute without overworking the dough. Examples include fresh blueberries and lemon zest for a sweet touch or shredded cheddar and chives for a savory option.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into an 8-inch (20cm) round disk about 1 inch (2.5cm) thick.
- Cut Scones: Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges, like slicing a pizza. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Optional Egg Wash: For a golden brown finish, brush the tops with a little additional heavy cream or beaten egg before baking.
- Bake: Bake the scones in the preheated oven for 15-20 minutes or until they are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm or at room temperature, optionally with butter, clotted cream, or jam.
Notes
- Use cold butter and cold liquid to ensure flaky, tender scones.
- Do not overmix the dough to avoid tough scones.
- Feel free to experiment with other flavor add-ins like nuts or dried fruits.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in a warm oven or toaster oven for a fresh-out-of-the-oven texture.
