The Best Scone Recipe – Step by Step Guide:- The recipe for scones is one of those dishes that some people have a tendency to consider to be dry or tasteless. However, the reality is that when they are prepared properly, scones are extremely tender and light, and they have the ability to melt in your mouth!
Now that we’ve gotten that out of the way, I’m going to take you back to the fundamentals and demonstrate how to create handmade scones. This recipe for scones may be prepared in approximately fifteen minutes, and the baking time for them in the oven is only about twenty minutes.
The Best Scone Recipe – Step by Step Guide
Furthermore, this scone recipe serves as an ideal foundation for the creation of a variety of flavours; hence, I have included alternatives for a variety of flavour modifications. To ensure that you are able to make this recipe your own, I have even provided you with a couple additional glaze alternatives to choose from.
INGREDIENTS
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 (85 grams) cold unsalted butter cubed into pieces
- 1/2 cup (120 ml) 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 (15-30 ml) milk
- 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
TO MAKE THE SCONES:
Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. 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.
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! 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. Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled. 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.
Bake at 400°F (204°C) for 18-22 minutes or until the tops of the scones are lightly browned and cooked through. Remove from the oven and allow to cool completely.
TO MAKE THE VANILLA GLAZE:
Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.
Milk: Whole, 2%, 1%, skim, or almond milk all work fine for the glaze.
Scone Variations:Â 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:Â Add 1 cup (150 grams) of fresh blueberries
- Cranberry Orange:Â Add 2 teaspoons of fresh orange zest plus 2/3 cup (105 grams) of sweetened dried cranberries (or 1 cup of chopped fresh cranberries)
- Cinnamon Raisin:Â Add 1 and 1/2 teaspoons of ground cinnamon plus 2/3 cup (105 grams) of raisins
- Lemon Poppy Seed:Â Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seeds
Glaze Variations:Â You can replace the milk in this recipe to create different glazes too.
- Orange Glaze:Â Omit the vanilla extract and use fresh orange juice in place of the milk
- Lemon Glaze:Â Omit the vanilla extract and use fresh lemon juice in place of the milk
- Cinnamon Glaze:Â Add 1/4-1/2 teaspoon of ground cinnamon
BAKING TIPS
When measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Cold ingredients are best for this recipe! Make sure your dough is as cold as possible before you place the scones in the oven.
I suggest placing the baking sheet with the scones in the freezer for 5-10 minutes before baking them. Brush the top of each scone with a little heavy whipping cream before placing them in the oven. This will create a slightly crispy exterior and help them brown too.
