Scones
Scones are a timeless treat, perfect for tea time, breakfast, or an afternoon snack. Whether you prefer them sweet or savory, the beauty of scones lies in their versatility. With just a few simple ingredients, you can create the perfect base for any flavor combination your heart desires. Depending on where you are from, scones can be a bit different. British scones are more like traditional American biscuits and are often topped with butter, jam or clotted cream. American (or Canadian) style scones are a different thing. They are sweeter and heavier and loaded with flavor, but aren’t traditionally served with butter.
Scones can be tricky to perfect—too dry and they’re a disappointment, too dense and they won’t rise properly. This basic recipe is foolproof and ensures your scones are light, tender, and flaky. The key is in the ratio of dry to wet ingredients, and most importantly, keeping everything cold to create those signature buttery layers.
Scones are leavened with baking powder, so that makes them a relatively quick treat to bake. You can freeze the dough before or after baking . If you choose to freeze them un-baked, keep in mind that there will be a slight decrease in the rise, just because the leavener has already been activated by mixing together the dry and wet ingredients, but don’t worry, it’s not really noticeable. Place the cut scones on the parchment lined baking sheet and put in the freezer for 1-2 hours then remove and place in an air-tight container or freezer safe bag and return them to the freezer until you want to bake them. Thaw them overnight or bake from frozen (adding a few extra minutes to your baking time). You can also prepare your scone dough the night before, if you want fresh scones in the morning with little time or work. Just place them on the parchment lined baking sheet and cover them with plastic wrap then place in the refrigerator until you are ready to bake them.
Customize Your Scones: The Fun Begins!
personalize your scones with different flavors, both sweet and savory.
Sweet Scone Ideas:
- Berry Delight: Add 3/4 cup of mixed berries (fresh or frozen) to the dough. You can also toss in some lemon zest for a fresh, tangy flavor.
- Cinnamon Sugar: Mix 1 tsp cinnamon and 1/4 cup sugar into the dry ingredients. Sprinkle some extra cinnamon sugar on top before baking for a warm, spiced finish.
- Chocolate Chip: Stir in 1/2 cup of mini chocolate chips for a sweet, gooey treat. A drizzle of melted chocolate on top after baking takes it over the top!
- White Chocolate Raspberry: Add 1 cup of fresh or frozen raspberries (do not thaw if frozen) and 1/2 cup white chocolate chips or pieces. Drizzle with extra melted white chocolate once they’re cool for an added touch. I used fresh in this batch and they bled a bit into the dough. Frozen berries should not do that so if that’s the look you want, use frozen raspberries.
- Maple Pecan: Add 1/2 cup of chopped pecans and a tablespoon of maple syrup to the dough for a nutty, slightly sweet flavor.
Savory Scone Ideas:
- Cheddar and Chive: Stir in 1 cup of shredded sharp cheddar cheese and 2 tbsp of chopped fresh chives for a savory scone perfect for breakfast or alongside soup.
- Bacon and Cheddar: Add 1/2 cup crumbled cooked bacon and 1 cup of cheddar cheese to the dough for a rich and savory treat.
- Ham & Cheese: Add in 1 cup shredded cheddar cheese and 1/2 cup diced ham along with some garlic and black pepper.
- Rosemary and Parmesan: Fresh rosemary and grated parmesan add a wonderful herbaceous and savory touch that pairs well with meats and stews. (2 Tbsp each). If you want a great stew recipe here is mine Beef Stew
- Sun-Dried Tomato and Olive: Add 1/2 cup chopped sun-dried tomatoes and a 1/4 cup of chopped olives to give your scones a Mediterranean flair.
Scones
Equipment
- 1 or 2 parchment lined baking sheet *if making mini scones you may need 2 baking sheets
Ingredients
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar *reduce to 1-2 Tbsp for savory scones
- ½ tsp sea salt
- 2½ tsp Baking Powder
- ½ cup (113g) Butter (unsalted and frozen or very very cold) *if you use salted butter reduce the salt to 1/4 tsp
- ½ cup Heavy whipping cream *extra for brushing the tops
- 1 lg egg
- 1½ tsp vanilla extract OMIT if making savory scones
- 1-1½ cups Your preferred add-in (OPTIONAL) Eg. berries, nuts, chocolate, herbs, cheese
- Decorator sugar for tops if making sweet scones Optional
Instructions
- Preheat oven to 400℉ and line one or 2 baking sheets with parchment paper and set aside.
- In a large bowl combine, 2 cups (250g) all-purpose flour,½ cup (100g) granulated sugar,½ tsp sea salt, and 2½ tsp Baking Powder. Stir or whisk to combine well.
- Using a box grater, grate the ½ cup (113g) Butter (unsalted and frozen or very very cold) and add it to the above flour mixture and combine using a pastry cutter, your fingers (act quickly) or two forks until the mixture resembles pea sized crumbs. Refrigerate this mixture immediately while you prepare the wet ingredients. This will ensure the best results.
- In another small bowl, add 1 lg egg, ½ cup Heavy whipping cream, and 1½ tsp vanilla extract whisk to combine.
- Remove the dry mixture from the refrigerator and slowly add the wet ingredients you just combined, into the flour mixture. Add any add ins at this time (up to 1.5 cups) and mix everything together until it is all moistened.
- Depending on the shape of scones you want to make do one of the following 3 options.
- If you notice your scones are spreading while baking, remove them from the oven and quickly press back into shape. This sometimes happens especially if the butter isn't quite cold enough. Return to oven and continue baking.
For Triangle Shaped Scones (Wedges)
- Dump out your mixture onto your work surface and bring the dough together into a ball using your hands. The dough may be sticky, you can flour your hands or add a small amount of flour to the dough to help. If the dough is too dry add more heavy cream 1 Tablespoon at a time up to 2 Tbsp. Once the dough ball is formed, press it flat into a disc about 8" and using a sharp knife or bench scraper, cut the disc into 8 wedges (like a pizza). If you want small mini scones divide the ball into 2 equal sized balls and repeat the above, flattening and cutting each disc into 8 wedges. Transfer wedges to the baking sheet and refrigerate for 15 minutes. Remove from refrigerator and brush each scone with heavy cream and if using, decorator sugar, then place in preheated 400℉ oven and bake for 18-26 minutes until they are lightly browned and the edges are golden.
- Depending on the size of your scones and your oven, baking time will vary. Larger ones will take close to 25 minutes
For Round Scones
- Dump out your mixture onto your work surface and bring the dough together into a ball using your hands. The dough may be sticky, you can flour your hands or add a small amount of flour to the dough to help. If the dough is too dry add more heavy cream 1 Tablespoon at a time up to 2 Tbsp. Once the dough ball is formed, press it flat into then using a 3" round pastry or cookie cutter, cut the pastry into rounds, press the cutter straight down and pull straight up-do not twist the cutter (this will help them rise better). If you need to you can dip the cutter in flour to aid in this process. Gently pull together any scraps of dough and repeat until you have used it all, try not to overwork it. Refrigerate for 15 minutes, Brush with heavy cream, sprinkle with decorator sugar if desired. (for sweet scones)
- Bake as directed, until the tops are lightly browned and the edges golden. 18-22 minutes for 3" size.
For Drop Scones (More rustic look)
- Once the dough is mixed together, refrigerate for 15 minutes. When ready, drop about ¼ of a cup of dough onto the prepared baking sheet, leaving a couple of inches between each one, until you have used up all of the dough. Brush with heavy cream and if desired sprinkle with decorator sugar before baking.
- Bake as directed until the bottoms are golden brown and some of the tops are brown as well. 18-26 minutes. You can sprinkle with decorator sugar if desired.
After Baking
- Remove scones from the oven once they're golden and let cool for a few minutes before enjoying.
- Serve them warm or cold and top with your favorite toppings if desired. See notes below.