Scones Recipe
from kristineskitchenblog.com
This scones recipe makes the best tender, flaky, buttery scones! Customize this basic recipe with a variety of mix-ins, like blueberries, cranberries, chocolate chips or lemon zest. These scones are a delightful treat for breakfast or brunch, paired with a cup of coffee or tea.
Prep Time20 minutes mins
Cook Time12 minutes mins
Total Time32 minutes mins
Servings: 8 scones
Calories: 281kcal
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup plus 1 tablespoon heavy cream plus more for brushing tops of scones
- 1 large egg lightly beaten
- up to 1 cup total mix-ins, as desired, such as 1 cup fresh blueberries or blackberries, ¾ cup chopped fresh cranberries, ½ cup mini chocolate chips, ½ cup dried cranberries or currants, etc.
Place the butter in freezer for 20-30 minutes.
Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
Grate the frozen butter using a box grater. Add the shredded butter to the bowl with the dry ingredients and use a rubber spatula to mix it into the dry ingredients.
Add the heavy cream, egg and any desired mix-ins. Mix together with a rubber spatula until the dough starts to come together. The dough will be crumbly.
Transfer the crumbly dough to a lightly floured work surface and use your hands to gently finish bringing the dough together, being careful to not overwork the dough. Shape it into 1-inch thick circle. Cut into 8 wedges and place on the parchment-lined baking sheet.
If you feel that the dough has gotten warm while handling it, place the scones in the refrigerator for 15-20 minutes before baking.
Brush the tops of the scones with a little bit of heavy cream.
Bake for 12-14 minutes, until scones are lightly browned around the edges. Cool for 10 minutes on the baking sheet before serving.
- To make a glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon of milk, lemon juice or orange juice. You can optionally mix in about 1/2 teaspoon of lemon zest or orange zest to give the glaze citrus flavor.
- To Freeze: These scones are best fresh and warm from the oven, but they also freeze well. Once cool, freeze them in an airtight container for up to 3 months. Thaw them at room temperature or using the defrost setting of a microwave.
- To Store: Store leftover scones in an airtight container at room temperature or in the fridge for up to 2 days. If you add a glaze, they are best stored in the refrigerator.
- Nutrition estimate is for scones without mix-ins since those will vary.
Calories: 281kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 160mg | Potassium: 209mg | Fiber: 1g | Sugar: 9g | Vitamin A: 511IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2mg
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