logo

Easy Scone Recipe

Easy Scone RecipeEasy Scone RecipeEasy Scone RecipeEasy Scone Recipe

Make tall, buttery, flaky scones like a pro in just 10 minutes of active prep time with my tried and true scones recipe. Now you can make moist, flavorful scones with your choice of add-ins that rival your local bakery. Keep reading for all my add-in ideas, tips, and tricks for scone perfection!

Prep time: PT10M

Cook time: PT35M

Rating

5 stars (39 reviews)

Keywords

scones

Ingredients

Categories

Cuisine

Steps

  1. If making raspberry scones add an additional ¾ cup flour (90 grams). If making blueberry or strawberry scones add an additional ¼ cup flour (30 grams). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.
  2. In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
  3. Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in your mix-in if using - example 1 cup chocolate chips, 1 cup fresh raspberries, broken into pieces and frozen, 1 cup blueberries, OR 1 cup strawberries, chopped.
  4. On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
  5. Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
  6. Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
  7. Use a knife or pizza cutter to cut the scones into 8 equal wedges.
  8. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
  9. Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
  10. Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
  11. Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.

Nutitrion

  1. Serving Size: 1 scone
  2. Calories: 555 kcal
  3. Carbohydrates: 74 g
  4. Protein: 7 g
  5. Fat: 27 g
  6. Saturated Fat: 16 g
  7. Trans Fat: 0.5 g
  8. Cholesterol: 57 mg
  9. Sodium: 351 mg
  10. Sugar: 43 g
  11. Unsaturated Fat: 6 g

Reviews