There is nothing quite like waking up to a warm, buttery scone, fresh from the oven, with a flavor that perfectly matches your mood. This Basic customizable scones recipe is my go-to for creating everything from sweet, fruity treats to savory delights. It’s wonderfully straightforward but endlessly adaptable, making it easy to craft the scones of your dreams, whether you want the zest of citrus and berries or the comforting richness of cheese and herbs. Trust me, once you’ve tried this recipe, you’ll wonder how you ever settled for less.
Ingredients You’ll Need
Gathering these ingredient essentials is all you need to start your scone adventure. Each one plays a crucial role, whether it’s the flour providing structure, the cold butter creating those tender, flaky layers, or the cream adding richness and moisture.
- All-purpose flour (2 cups / 250g): The foundation of your scones, giving them their perfect crumb.
- Baking powder (1 tbsp): Helps the scones rise beautifully and become light.
- Baking soda (¼ tsp): Works with acidic buttermilk for additional lift in sweet or tangy versions.
- Salt (½ tsp): Balances the sweetness and enhances flavor depth.
- Sugar (½ cup for sweet or 1 tbsp for savory): Adjusts depending on whether your scone leans sweet or savory—don’t skip it.
- Cold unsalted butter (½ cup / 115g, diced): The secret to that flaky, melt-in-your-mouth texture.
- Cold heavy cream or buttermilk (¾ cup / 180ml): Adds moisture and tenderness; buttermilk gives a lovely tang.
- Large egg (1): Binds ingredients and adds richness.
- Vanilla extract (1 tsp, optional for sweet): A subtle touch that complements fruity or chocolate scones perfectly.
And, to customize your scones, pick your favorite add-ins:
- Blueberry Lemon: Fresh or frozen blueberries plus the zest of a lemon brighten every bite.
- Cranberry Orange: Dried cranberries and fresh orange zest offer a sweet-tart burst.
- Chocolate Chip: Chocolate chips or chunks for that decadent melty surprise.
- Cheddar Chive: Sharp cheddar cheese paired with fresh chives for a savory punch.
- Herb Parmesan: Grated Parmesan and a mix of fresh herbs like rosemary and thyme for an herbaceous twist.
How to Make Basic customizable scones recipe
Step 1: Mix Dry Ingredients
Start by whisking together your flour, baking powder, baking soda, salt, and sugar in a large bowl. This ensures all the rising agents and seasonings are evenly distributed, making every scone consistent in flavor and texture.
Step 2: Cut in the Butter
Here’s where the magic happens. Add your cold, diced butter into the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs. Those little bits of butter create pockets that turn into flaky layers when baked.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk together the heavy cream or buttermilk, egg, and vanilla extract if you’re going sweet. Pour this mixture into the dry ingredients, stirring just until everything comes together. Be careful not to overmix or your scones can become tough.
Step 4: Fold in Your Add-ins
This is where your creativity shines. Gently fold in blueberries and lemon zest, chocolate chips, dried cranberries, or cheese and herbs. Your chosen add-ins should be evenly distributed but not pounded into the dough.
Step 5: Shape and Cut the Dough
Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges. This classic shape bakes evenly and makes for the perfect handheld scone.
Step 6: Bake to Golden Perfection
Place the wedges on a parchment-lined baking sheet, leaving a bit of space between each. Bake at 400°F (200°C) for about 15–18 minutes, or until they’re golden brown on top and cooked through. Your kitchen will smell incredible!
How to Serve Basic customizable scones recipe
Garnishes
Even though these scones are delicious on their own, a dollop of clotted cream, a smear of butter, or a spoonful of your favorite jam can elevate them to absolute indulgence. For savory scones, try a brush of garlic butter or a sprinkle of flaky sea salt right out of the oven.
Side Dishes
Serve your scones alongside a fresh fruit salad for breakfast or brunch, or pair savory varieties with a bowl of comforting soup or a fresh green salad. They also work brilliantly with a cheese board for casual entertaining.
Creative Ways to Present
Arrange these scones on a tiered tray for a lovely afternoon tea setup or slice them horizontally and stuff with cream cheese and smoked salmon for an unexpected savory snack. You can even sprinkle a bit of powdered sugar over sweet scones for a pretty finishing touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scones in an airtight container at room temperature for up to two days. They tend to be best enjoyed fresh but storing them properly preserves their tenderness.
Freezing
If you want scones on hand for busy mornings, freeze uncooked wedges on a tray until solid, then transfer them to a zip-top bag. Bake them directly from frozen, adding a few extra minutes to the baking time for fresh results later on.
Reheating
Rewarm scones in a 350°F (175°C) oven for about 5–7 minutes to restore that just-baked warmth and flaky texture. Avoid the microwave as it can make them rubbery or tough.
FAQs
Can I make this Basic customizable scones recipe gluten-free?
Yes! Swap the all-purpose flour with a gluten-free baking blend designed for pastries. Just make sure it contains xanthan gum or a similar binder for the best texture.
What’s the best way to keep scones moist?
Using cold butter and heavy cream helps create moist, tender scones. Also, avoid overmixing the dough, which can lead to dryness.
Can I use frozen berries in this recipe?
Absolutely! Just toss frozen berries in a little flour before folding them in to prevent the color from bleeding into the dough.
How do I adjust sweetness for savory scones?
Simply reduce the sugar to a tablespoon or omit it entirely for truly savory results. Enhance flavor with herbs, cheeses, or spices instead.
Can I add nuts or seeds to this scone recipe?
Definitely! Chopped nuts or seeds can add wonderful crunch and flavor. Fold them in along with your other add-ins, keeping quantity moderate so the dough isn’t overloaded.
Final Thoughts
There is something incredibly satisfying about making your own scones, especially when you can tailor them exactly to your favorite flavors. This Basic customizable scones recipe is your trusty foundation for creating countless delicious variations, whether you crave sweet bursts of fruit or savory, herb-infused bites. Give it a try and turn your kitchen into a scone sanctuary!
Print
Basic customizable scones recipe
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: British
Description
This basic scones recipe is a versatile and customizable guide to making tender, flaky scones perfect for any flavor preference. Whether you prefer sweet or savory, this recipe provides a reliable foundation with options to add fruits, cheeses, herbs, or chocolate chips. Perfect for breakfast, brunch, or a delightful snack, these scones are quick to prepare and bake into golden, fluffy treats.
Ingredients
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 oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar, depending on whether you’re making sweet or savory scones.
- Cut in the butter: Add the cold, diced unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Add flavorings: Incorporate your chosen flavor additions such as blueberries and lemon zest, dried cranberries and orange zest, chocolate chips, shredded cheddar and chives, or Parmesan with herbs. Mix gently to distribute evenly.
- Combine wet ingredients: In a separate bowl, whisk together the cold heavy cream or buttermilk, the large egg, and vanilla extract if using sweet scones.
- Form the dough: Pour the wet ingredients into the dry mixture. Mix gently with a spatula or wooden spoon until the dough just comes together. Avoid overmixing to keep scones tender.
- Shape the scones: Turn the dough out onto a lightly floured surface. Knead very lightly and pat into a circle about 1 inch (2.5cm) thick. Cut the dough into 8 equal wedges and place them spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the scones from the oven and transfer to a wire rack to cool slightly. Serve warm or at room temperature, plain or with butter, clotted cream, jam, or your favorite toppings.
Notes
- Use cold butter and cold dairy to ensure flaky, tender scones.
- Do not overmix the dough to prevent tough scones.
- Substitute heavy cream with buttermilk for a tangier flavor.
- Customize scones with your favorite mix-ins and zest for creative variations.
- For a golden top, brush scones with a little milk or beaten egg before baking.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
