Recipe for Scones
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!
Servings: 8 scones
Equipment
Ingredients
Plain Scones
- 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 cubed
- ½ cup (118ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
Add-Ins, optional, add a total of 1-1.5 cups
- 1 cup (170g) chocolate chips I used mini chocolate chips in the photos
- 1 cup (170g) white chocolate chips
- 1 cup (120g) fresh raspberries broken into pieces and frozen
- 1 cup (150g) blueberries
- 1 cup (167g) strawberries chopped
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.
Video
Notes
Gluten-Free: Use a 1:1 gluten-free flour blend, such as King Arthur's Gluten Free Measure for Measure Flour. I’ve also made this recipe with gluten free flour with awesome results.
To Store: Keep scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Make Ahead: Shape and cut the dough, then refrigerate overnight. Bake the next day straight from the fridge.
To Freeze: Freeze unbaked scones on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2–3 extra minutes to the bake time.
Nutrition
Serving: 1scone | Calories: 555kcal | Carbohydrates: 74g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 351mg | Potassium: 263mg | Fiber: 3g | Sugar: 43g | Vitamin A: 433IU | Vitamin C: 16mg | Calcium: 186mg | Iron: 2mg