Are you familiar with the sweet English treat called a scone? Scones are versatile, sweet, or salty pastries from the UK great for breakfast, brunch, or a snack. I personally love them, especially with delicious add-ins like chocolate chips, blueberries, or honey butter. When visiting London this past November, my go-to coffee/breakfast was never complete without a scone. I tried a new bakery and flavor each day and was inspired to work on a recipe of my own. Today I want to share my recipe with all of you, so check it out!
This recipe is pretty easy to follow and the results are moist and buttery delicious scones with a nice light crunch. The perfect pastry for meetings, book clubs, church groups, family breakfast/brunch, or any other occasion. Ready to get started on the yums? Let’s do it.
What you’ll need for this recipe:
- 2 cups (250g) all-purpose flour and a little extra for hands and work surface
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, frozen
- 2 and 1/2 teaspoons baking powder
- 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
- 1 and 1/2 teaspoons pure vanilla extract
- 1–1.5 cups add-ins such as chocolate chips, berries, pumpkin, sprinkles and nuts.
- optional: 1/2 – 1 teaspoon ground cinnamon, coarse sugar or any flavor icing (maple, lemon, chocolate etc)
How to make the scones:
- In a large bowl whisk flour, sugar, salt, and baking powder together. Using a mandolin or grater, grate the frozen butter. Add butter into the flour mixture and combine two forks, or your fingers until the mixture comes together with small crumbs. Place the mixture in the freezer as you prepare the wet ingredients. (see picture below to see what mixture should look like.)
- In a medium sized bowl whisk 1/2 cup buttermilk or heavy cream, egg, and vanilla extract together. Slowly pour over the flour mixture, mix in add-ins, then mix everything together until it appears moistened.
- Cutting dough: Place dough on the counter and work dough into a ball with flour on your hands. Dough should be a little sticky, if it’s too sticky, add a touch more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream or buttermilk. Press or roll into an 8-inch disc and, with a sharp knife or pizza cutter, cut into 8 wedges (for large scones). For smaller scones, create two 5-inch discs and cut into 8 wedges.
- Coat scones with remaining heavy cream/buttermilk (with brush) and for extra crunch, top with coarse sugar (must be coarse or it wont get crunchy).
- Preheat oven to 400°F (204°C). Place scones on a plate and refrigerate dough for 15 minutes.
- Remove scones from the fridge, line a large baking sheet with parchment paper and arrange scones 2-3 inches apart.
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for 10-15 minutes before adding any extra toppings like the one’s mentioned above.
And there you have it, a delicious, from scratch scone recipe for anyone to try. If you tried this recipe and enjoyed let me know in the comments below. Also, let me know below what else you’d like to make with me. I love cooking and coming up with delicious recipes for you so I’m all ears. Oh and Subscribe, Subscribe, Subscribe.