Description

This Basic Scones Recipe offers a versatile and easy-to-make base that can be customized with any flavor, from sweet to savory. Soft, flaky, and buttery, these scones are perfect for breakfast, brunch, or an afternoon tea and can be adapted with blueberries and lemon zest, cranberries and orange, chocolate chips, cheddar and chives, or herb parmesan for varied tastes.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
½ tsp salt
⅓ cup (65g) granulated sugar (for sweet scones) OR 1 tbsp sugar (for savory scones)

Fat

½ cup (115g) cold unsalted butter, diced

Wet Ingredients

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 cheese + 1 tbsp mixed fresh herbs (e.g., rosemary, thyme)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Choose sugar quantity based on whether you are making sweet or savory scones.
Cut in Butter: Add the cold diced unsalted butter to the dry ingredients. Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
Add Flavorings: Gently fold in your chosen flavor additions whether it be blueberries and lemon zest, cranberries and orange zest, chocolate chips, cheddar cheese and chives, or Parmesan and fresh herbs to the crumb mixture.
Mix Wet Ingredients: In a separate small bowl, whisk together the cold heavy cream or buttermilk, egg, and vanilla extract if using.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the scones tender and flaky. The dough will be slightly sticky but should hold together.
Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Use a knife or a bench scraper to cut the dough into 8 equal wedges.
Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow room for rising and spreading.
Bake: Bake in the preheated oven for 15-20 minutes or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove scones from the oven and allow to cool on a wire rack for 5 minutes. Serve warm with butter, jam, or clotted cream as desired.

Notes

For best results, keep your ingredients as cold as possible to ensure flaky scones.
Do not overmix the dough to prevent tough scones.
You can substitute buttermilk with yogurt or sour cream thinned with a little milk if desired.
Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag; bake from frozen adding a few extra minutes.