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!
1cupchocolate chipsI used mini chocolate chips in the photos
1cupwhite chocolate chips
1cupfresh raspberriesbroken into pieces and frozen
1cupblueberries
1cupstrawberrieschopped
Instructions
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.
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.
2 ¼ cups (270g) all-purpose flour, ½ cup (99g) granulated sugar, 1 tbsp baking powder, ½ tsp salt, ½ cup (113g) cold unsalted butter
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.
½ cup (118ml) buttermilk, 1 tsp vanilla extract, 1 large egg
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.
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.
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.
Use a knife or pizza cutter to cut the scones into 8 equal wedges.
Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
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.
Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.