The Best Scones Recipe

 Scone Recipe

 Servings 8 scones from this blog

https://www.livewellbakeoften.com/scone-recipe/

For the scones:

•      2 cups (250 grams) all-purpose flour spooned & leveled
•      1/3 cup (65 grams) granulated sugar
•      1 tablespoon baking powder
•      1/2 teaspoon salt
•      6 tablespoons  cold unsalted butter cubed into pieces
•      1/2 cup heavy whipping cream plus more for brushing the tops
•      1 large egg
•     1 teaspoon pure vanilla extract

For the vanilla glaze:

• 1 cup (120 grams) powdered sugar
•  1-2 tablespoons milk
•  1/2 teaspoon pure vanilla extract

To make the scones:

1.  Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2.  In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

3.  In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!

4.  Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.

5.  Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.

6.  Brush the tops of each scone with a little heavy whipping cream. If you're not adding a glaze, you can top them with coarse sugar if desired.

7.  Bake at 400°F for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.

8.  Remove from the oven and allow to cool completely.

To make the vanilla glaze:

1.    In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.

2.    Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.

Notes

Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.

Scone Variations: Here are a few ways that you can change up this scone recipe. I suggest mixing in these ingredients right after you cut in the butter and before you add the wet ingredients.

    Blueberry: Add 1 cup of fresh blueberries

    Lemon Poppy Seed: Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seeds

Glaze Variations: You can replace the milk in this recipe to create different glazes too. 

    Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milk

   Lemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milk

  Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon

 

Strawberry (Or Raspberry) Lemon Poppy Seed Scones

Strawberry (Or Raspberry) Lemon Poppy Seed Scones**

**From Sally's Baking addition

Yield: 8 scones
Looking for that perfect, moist, and fruity scone recipe? This is it! The heavy cream adds so much moisture. Don't think about substituting it!

                            Ingredients:

2 cups (250g) all-purpose flour

6 Tablespoons (80g) granulated sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons poppy seeds

zest of 1 large lemon 

8 Tablespoons (115g) unsalted butter, frozen

1/2 cup (120ml) heavy cream 

1 large egg 

1 teaspoon vanilla extract 

1 cup (150g) chopped fresh or frozen strawberries (do not thaw if using frozen)

optional: coarse sugar (I used Sugar In The Raw)
Lemon Glaze
Juice of 1 large lemon
1 cup (120g) confectioners' sugar
1 Tablespoon (15ml) half-and-half (or heavy cream or milk)

Directions
1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a large bowl, whisk the flour, sugar, baking powder, salt, and poppy seeds.

3. Add the lemon zest and whisk together again. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Do not worry if the dough begins to turn a little pink from the berries- that's expected depending how juicy yours are.

5. Dough will be wet. Work the dough into a ball as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar, if using.

6. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.

Scones are best enjoyed right away, though unglazed leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

Maple Nut/Bacon Scones

Yields 8

2 1/4 cups all-purpose flour

1. 1 1/2 tablespoons baking powder
2. 1/4 cup brown sugar
3. 1/4 teaspoon salt
4. 3/4 cup heavy cream
5. 1 large egg
6. 1 teaspoon vanilla or maple extract
7. 1 stick cold unsalted butter, cut into pieces

For the Maple Glaze

1. 2 cups confectioners' sugar
2. 1/4 cup heavy cream
3. 1/4 cup maple syrup
4. 1 teaspoon vanilla extract
5. 1/4 cup pecans, chopped (OR BACON)

Instructions

1. 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. 2. In a medium bowl, whisk together flour, baking powder, sugar and salt.
3. 3. In another bowl, slightly whisk together heavy cream, egg, and vanilla or maple extract.
4. 4. Using a pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add wet ingredients and using a wooden spoon, combine until fully incorporated and mostly smooth. Be careful not to over mix. The dough might not come together into one big ball, but into separate lumps, which is just fine. Turn dough out onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles (like a pizza). Place triangles onto the prepared baking sheet. Place in the oven and bake for 15-16 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely.
5. 5. Once scones have mostly cooled, combine confectioners' sugar, heavy cream, maple syrup and vanilla in a medium bowl. Whisk until smooth and no lumps remain. Spoon desired amount of glaze over the scones. Sprinkle with chopped pecans OR BACON. Let sit for 5 minutes and then enjoy!

Notes

1. Scones are best when enjoyed on the same day, but can be stored in an airtight container for up to 3 days

Honey Lavender Scones

Ingredients

• 3/4 cup heavy cream
• 2 tablespoons honey
• 1 tablespoon dried lavender buds
• 2 12 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 1 large egg

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan add heavy cream, honey and lavender buds. Warm over medium / low heat for 10 minutes. Remove from heat and let chill at room temperature.
3. In a large bowl whisk together flour, baking powder and salt. Cut in butter with a pastry blender or two knives until the butter is broken down into the flour mix forming a crumbly mix.
4. Whisk egg into cooled cream/lavender mix and pour into flour mixture. With a fork combine ingredients (don't over mix).
5. Put dough on a lightly floured surface and kneed until dough is combined (10-12 strokes). Gently form dough into a 10 x 4 inch rectangle. Cut in half lengthwise and cut each side into the shape of a triangles (6 per side). Place on prepared baking sheet 2 inches apart and brush with heavy cream. Bake for 13 minutes or until lightly browned. Serve with additional honey or lemon curd.

Ham and Cheese Scones

Ham and Cheese Scones
prep 15 minscook 20 mins total 35 mins

yield 8 scones
Flaky, buttery, super delicious ham and cheese scones! Perfect for breakfast, brunch, snack time, or dinner.

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup light brown sugar, packed
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, at room temperature, beaten
1/2 cup plain full-fat yogurt
2 tablespoons whole Milk
4 ounces cheddar cheese, shredded
4 ounces ham, diced
1/3 cup scallions, chopped
Instructions

Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Bake for 18-20 minutes, or until the tops are lightly golden brown.
Cool for 5 minutes on the tray, then serve warm.

Raspberry Lemon Scones

 

1 stick (1/2 c.) cold, salted butter 

2 c. all-purpose flour 

1 tbsp. baking powder 

¼ c. sugar 

½ tsp. salt 

1 large lemon, zested 

¾ c. heavy cream 

¾ c. frozen raspberries 

Glaze: 

½ large lemon, juiced  

½ to 1 c. confectioners’ sugar 

Grate butter and return to freezer to keep chilled. Preheat oven to 425° F. Line a baking sheet with parchment paper. 

• Combine the flour, baking powder, sugar, salt and lemon zest in a large bowl. Mix to combine. Add butter to dry ingredients and toss to coat with flour. 
• Working quickly, rub or cut butter into the flour mixture until it resembles coarse meal. 
• Add frozen raspberries and toss to coat. 
• Drizzle the heavy cream over the mixture; toss with fork, scraping up dry ingredients from the bottom, until dough starts to clump together. 
• Knead in the bowl until mixture comes together in a mass (it’s okay if there are a few stray bits and dry patches; the important thing is to not overwork the dough. 

Turn the dough onto the parchment and shape the dough a 7- or 8-inch square about ¾ inch thick. It should look rough and ragged, not perfect! Using a knife, pizza cutter or bench scraper, divide the square into 9 smaller squares. Diagonally divide each square in half to make 18 small triangles. Separate carefully to give them room to spread. Bake until pale golden brown, about 12-15 minutes.

To make the glaze, combine lemon juice and ½ cup of the confectioners’ sugar in a small bowl; whisk to combine. Add more sugar as needed, until you get the consistency of the glaze you wish to have. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.