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Simple Scone Recipe

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★★★★★

5 from 115 reviews

This simple scone recipe yields tender, flaky scones perfect for breakfast or a snack. With a buttery, slightly sweet dough, you can customize your scones with chocolate chips or fresh berries for added flavor. The recipe includes detailed instructions for preparing plain or fruit-filled scones with an optional lamination step to create flaky layers. Easy to prepare and bake, these scones are perfect for fresh homemade enjoyment or freezing for later.

Ingredients

Scale

Dry Ingredients for Plain Scones

  • 2 ¼ cups (270g) all-purpose flour
  • ½ cup (99g) granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp salt

Butter

  • ½ cup (113g) cold unsalted butter, cubed

Wet Ingredients

  • ½ cup (118ml) buttermilk
  • 1 tsp vanilla extract
  • 1 large egg

Add-Ins (Optional, total 1-1.5 cups)

  • 1 cup (170g) chocolate chips (mini chocolate chips recommended)
  • 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

Egg Wash (For brushing)

  • 1 large egg
  • 1 Tbsp water

Instructions

  1. Adjust Flour for Fruit Add-Ins: If making raspberry scones, add an additional ¾ cup (90g) flour to the base mixture to counteract the moisture from the fruit. For blueberry or strawberry scones, add an additional ¼ cup (30g) flour to ensure the dough maintains proper structure during baking.
  2. Combine Dry Ingredients and Cut in Butter: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Add the cold, cubed butter. Using your hands or a pastry cutter, cut the butter into the flour mixture until you have pea-sized pieces of butter dispersed throughout.
  3. Add Wet Ingredients and Form Dough: Create a well in the center of the mixture. Pour in the buttermilk, vanilla extract, and whole egg. Gently fold together with a spatula until a thick, sticky dough forms. If using any mix-ins such as chocolate chips or berries, gently stir them in now.
  4. Knead the Dough Gently: Turn the dough onto a silicone mat or clean countertop. Gently knead the dough just until all flour is incorporated. If the dough feels too sticky, add 1 to 2 additional tablespoons of flour as needed.
  5. Lamination for Flakiness: To create flaky layers, fold the dough in half and press slightly. Turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4 to 5 times to develop layers.
  6. Shape and Chill: Pat the dough into an 8 to 10-inch diameter disc about 1.5 to 2 inches thick. Place the disc in the refrigerator for 5 to 10 minutes to firm up for easier cutting.
  7. Cut into Wedges: Using a sharp knife or pizza cutter, slice the chilled dough disc into 8 equal wedges.
  8. Arrange on Baking Sheet: Place the wedges 2 to 3 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
  9. Freeze Before Baking: Freeze the scones on the baking sheet for 30 minutes. During the last 5 minutes of freezing, preheat your oven to 400ºF (204ºC).
  10. Apply Egg Wash: Whisk together 1 large egg and 1 tablespoon of water. Brush this egg wash over the tops of the scones for a golden, shiny finish. Optionally, sprinkle with coarse sanding sugar for extra texture and sweetness.
  11. Bake: Bake the scones in the preheated oven for 20 to 26 minutes, or until the tops turn lightly golden brown.
  12. Cool and Serve: Remove from the oven and allow the scones to cool slightly before serving. Enjoy fresh or store as desired.

Notes

  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend, such as King Arthur’s Gluten Free Measure for Measure Flour, for excellent results.
  • Storage: Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Make Ahead: You can shape and cut the dough, then refrigerate it overnight. Bake directly from the fridge the following day.
  • Freezing: Freeze unbaked scones on a baking sheet until solid, then transfer to a freezer bag. Store for up to 2 months. Bake from frozen, adding 2 to 3 extra minutes to the baking time.

Keywords: scones, simple scone recipe, homemade scones, berry scones, chocolate chip scones, breakfast recipe, tea time snack

Find it online: https://mjrecipe.com/simple-scone-recipe/