Description
This Basic Scones Recipe offers a versatile and customizable base for creating sweet or savory scones with various flavor mix-ins. Perfectly tender and flaky, these scones are made with simple pantry staples and can be easily adapted to your favorite flavors, such as blueberry lemon, cranberry orange, chocolate chip, or cheddar chive. Ideal for breakfast, brunch, or a comforting snack.
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)
Mix-Ins (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 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 (use â…“ cup for sweet scones or 1 tbsp for savory) until evenly combined.
- Cut in Butter: Add the cold, diced unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining; this will help create a flaky texture.
- Add Wet Ingredients: In a separate bowl, whisk together the cold heavy cream or buttermilk, the large egg, and vanilla extract if making sweet scones. Pour this mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the scones tender.
- Fold in Mix-Ins: Gently fold in your choice of flavor additions, such as blueberries and lemon zest for a sweet touch, or shredded cheddar and chives for a savory twist, ensuring even distribution without overworking 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) round about 1 inch (2.5 cm) thick. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges.
- Prepare for Baking: Transfer the wedges onto the prepared baking sheet, spacing them slightly apart. If desired, brush the tops lightly with additional cream or beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 18-22 minutes or until the scones are puffed, golden brown, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the scones cool on a wire rack for a few minutes. Serve warm or at room temperature with butter, clotted cream, or your favorite spread.
Notes
- For best results, keep all ingredients cold to ensure flaky scones.
- Do not overmix the dough; mix just until combined to avoid tough scones.
- You can freeze the shaped scones before baking; bake directly from frozen by adding a few extra minutes to the baking time.
- Swap heavy cream with buttermilk for a tangier flavor and tender crumb.
- Customize your scones with a variety of herbs, fruits, or cheeses based on your preference.
