NutritionSortLoading...
Loading...

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface

½ cup (100g) granulated sugar

½ teaspoon salt

2 and ½ teaspoons baking powder

½ cup (8 Tbsp; 113g) unsalted butter, frozen

½ cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)

1 large egg

1 and ½ teaspoons pure vanilla extract

1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

Optional: coarse sugar for topping

Select allAdd

1. Whisk flour, sugar, salt, and baking powder together in a large bowl.

2. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

3. Place in the refrigerator or freezer as you mix the wet ingredients together.

4. Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl.

5. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.

6. Pour onto the counter and, with floured hands, work dough into a ball as best you can.

7. Press into two 5-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges (for large scones, one 8in round).

8. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.

9. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. Or freeze for like an hour or more)

10. Preheat convection oven to 400°F (204°C).

11. Line a large baking sheet with parchment paper or silicone baking mat(s).

12. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

13. Bake for 12-15 (18-20 for large scones) minutes or until golden brown around the edges and lightly browned on top.

14. Remove from the oven and cool for a few minutes.

Notes- Sugar: I stick with around ½ cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change. Reduce to about 2 Tablespoons for savory flavors. Brown sugar works too; however, if using brown sugar, whisk it into the wet ingredients to get out all the lumps. - Vanilla extract adds necessary flavor to sweet scones, but skip it if you’re making savory scones. Depending on the flavor, cinnamon is another go-to ingredient. - You can refrigerate scones overnight for a quick breakfast in the morning.

Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.

Fresh Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, ½ teaspoon ground black pepper, ½ cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking

Vanilla: add roughly 1 Tbsp of vanilla powder to dry ingredients (just add little bits at a time til it smells right). For vanilla glaze: in a small bowl, stir 120g powdered sugar, 1 Tbsp vanilla bean paste, and 1.5 Tbsp milk together until smooth.

Orange (or other citrus(grapefruit & cardamom)): mash 1 Tbsp orange zest into sugar to release flavor; continue with recipe as is. For icing, mash .5-1 Tbsp zest into 120g confectioners sugar. Add 0.5Tbsp vanilla bean paste, and add orange juice in 0.5 Tbsp increments until desired consistency. Dip scone tops into icing.

Lemon Lavender: add 2 tsp each dried lavender and lemon zest to sugar - mash in with back of spoon to release flavor. In a small saucepan over low heat, bring 3 Tbsp milk (or heavy cream) to a simmer. Remove from heat and immediately add 1 tsp lavender. Set aside to steep for 15 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool for 5 minutes. Whisk in 1 Tbsp lemon juice and 120g confectioners’ sugar.

Earl Grey & Honey: Heat heavy cream on low with 4 bags worth of earl grey tea (and lavender is desired). Let steep ~5min, then chill. Icing: microwave 3Tbsp honey for 10sec, mix with 60g (½c) powdered sugar. Add splash of warm water til desired consistency.

Blueberry Lavender: For the glaze: mash 80g blueberries with 2T light brown sugar and 1T lavender buds. Let sit up to 48hrs. Strain and mix with 180g powdered sugar. For the scones, just add blueberries in the mix.

Jalapeño Cheddar? Apple Cheddar (smitten kitchen)? Pear and Chocolate (smitten kitchen)? Caramelized onion and gruyere? Cheddar chive? Feta and thyme? Carrot cake? Lemon Rosemary? Ham and Cheese? Ginger Lemon? Ginger chocolate? Ginger pumpkin/ sweet potato, pepitas? Bacon, paprika, cheese? Orange cardamom? Cacio e pepe? Key lime? Everything seasoning? Chai pear? Chai anything really? Orange chocolate? Red velvet? Add tea to dough like chamomile? Jalepeno, bacon, pepperjack? Turkey pepperjack? Rose cardamom? Rose lemon? Triple ginger? Apple cinnamon with crunch top? Mexican neopolitan? Hibiscus cardamom? Firecracker popsicle (cherry, lemon-lime, raspberry)? Pina Colada?