How to Make Scones – Spend With Pennies

admin

16 4 minutes read

[ad_1]

This scones recipe will guide you, step-by-step, to making scones that are buttery with flaky layers.

This is a basic scones recipe that can be enjoyed with butter or jam – or you can add fruits, cheeses, or herbs to change the flavor.

They’re easy to make with pantry staples and are lovely as a breakfast or snack.

Contents

What is a Scone?

Scones are a British baked good, similar to an American ‘biscuit’ in texture.
Fluffy and flaky, they can be sweet or savory.
Easy to make, scones can be made in different shapes and sizes, from mini triangle shapes to round biscuit shapes.
Serve them warm for breakfast with jam or with afternoon tea, or make mini savory scones and serve them as appetizers.

Ingredients for Scones

Dry Ingredients – Pantry staples including all-purpose flour, baking powder, sugar, and salt make up the base of these scones.

Butter – Scones need a solid fat to create that perfect light and extra crumbly texture. Unsalted butter is the best choice for flavor and much like when making pie crust or biscuits, the colder the better!

Milk/Cream – Milk and cream help the dough to bind, add richness, and help with browning. Buttermilk can be used in place add a bit of tang.

Flavor Variations for Scones

Use smaller amounts of fresh fruit as the liquid will disperse in the dough, making it dense. Dried or frozen fruit are great options like blueberries or cranberries. Herbs, spices, and cheeses can also be added for savory scones. Add any of the following:

½ cup cranberries, raisins, currants.
1 cup finely shredded cheddar cheese or ½ cup parmesan cheese.
1 teaspoon of orange lemon zest or 1 teaspoon of vanilla extract. If desired, sprinkle unbaked scones with coarse sugar.
1 cup of fresh or frozen fruit or berries (like blueberries or raspberries), well-drained and patted dry. Frozen fruit does not need to be thawed.
½ cup milk, dark, or white chocolate chips.

Scones can also be brushed with egg and sprinkled with coarse sugar or drizzled with glaze after baking.

dry ingredients to make scones in a bowl

butter being added to the dry ingredients used to make scones

a pastry cutter being used to cut the butter into the dry ingredients

Wet ingredients being added to the bowl of dry ingredients to make scones.

How to Make Scones

Combine all dry ingredients in a large bowl & use a pastry blender to cut in the chilled butter.
Mix eggs & cream (per recipe below). Add the wet ingredients to the flour mixture until barely combined.
Knead dough by lightly pressing & folding it on a lightly floured surface (this is the stage for add-ins).
Shape dough into a circle & cut into 8 equal wedges. Brush with milk & bake until golden brown.

To add fruit to the scone dough, prepare the dough as directed. Before forming triangles, add the fruit while gently folding the scone dough until the fruit is incorporated.

a ball of dough to make scones on a wooden cutting board.

Scones can be prepared, frozen, and baked without thawing.

Prepare the dough as directed and freeze on a sheet pan. Once frozen, store in a freezer bag. Bake frozen scones as directed, increasing the bake time by about 5 minutes.

Tips for Perfect Scones

Use cold butter to ensure that scones are light and fluffy. The pockets of chilled butter create flaky layers.
Use a pastry cutter or a fork to cut in the butter.
Knead just until smooth; heat from your hands can melt the butter.
For best results, add optional ingredients and shape the dough quickly.
When patting out the dough, very lightly flour the work surface if needed, I prefer to work on parchment paper. Additional flour on the surface can make the dough dense.

Sweet u0026 Savory Spreads For Scones

close up of cooked Scones in a baking sheet

Did you make these homemade Scones? Leave us a rating and a comment below!

4.98 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

How to Make Scones (basic scone recipe)

Tender and flaky homemade scones are the perfect snack to go with afternoon coffee or tea!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Preheat the oven to 400°F.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold butter to the dry ingredients. Using a pastry blender, work the butter into the flour mixture until it has the texture of coarse crumbs.
In a separate bowl combine eggs and heavy cream. Add the egg mixture to the flour mixture and stir until just combined.
Turn the dough onto a lightly floured surface. Knead gently by pressing and folding for about 10-12 strokes to form a dough.
Gently pat the dough into an 8-inch circle. With a sharp knife, cut the circle into 8 even wedges.
Transfer the wedges to an ungreased baking sheet, placing them approximately 1 inch apart. Brush the tops with milk.
Bake for 20-23 minutes or until golden brown.
Remove from the baking sheet and transfer to a wire rack to cool.

Use cold butter to ensure that scones are light and fluffy. The pockets of chilled butter create flaky layers.
Use a pastry cutter or a fork to cut in the butter.
Knead just until smooth; heat from your hands can melt the butter.
For best results, add optional ingredients and shape the dough quickly.
When patting out the dough, very lightly flour the work surface if needed, I prefer to work on parchment paper. Additional flour on the surface can make the dough dense.

Any of the following can be added:

½ cup dried fruit.
1 cup finely shredded cheddar cheese or ½ cup parmesan cheese.
1 teaspoon of lemon or orange zest or 1 teaspoon of vanilla extract.
1 cup of fresh or frozen fruit, well-drained and patted dry. Frozen fruit does not need to be thawed.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.