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
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 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.
