Scones Master Recipe

Since I began baking, I’ve made scones many times over the years. I’ve learned a few things here and there as well as found some very tasty flavor combos. In this post, I provide a base scone recipe with some added tips and tricks. I also have a few flavor combos that I found tasty and noteworthy!

The basic scone recipe I use is from Sally’s Baking Addiction. You can check out her recipe or follow the steps that I’ve adapted below. She also has so many flavor ideas, you could make a different scone every day of the month.

Tips & Tricks

1. Keep the scone dough cold at all times. If you feel the dough starting to warm up, stick the dough in the freezer! You don’t want the butter to melt or gluten to form. On an especially warm day, I’ve had to put the dough in the freezer 3 or more times to keep the butter from melting.
2. Use frozen butter, cold milk, and cold eggs. This gives you more time before the dough warms up. Use a cheese grater on the frozen butter.
3. Use a food processor. The faster you integrate the butter and flour, the colder your dough will stay.
4. Mix ingredients until just barely combined. You don’t need to overwork this dough.
5. Bake the dough straight out of the fridge/freezer. After you shape your scones, put them in the fridge or freezer one last time and then bake them immediately after taking them out.

Ingredients

• 2 cups all purpose flour (250g)
• 1/2 cup granulated sugar (100g)
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/2 cup unsalted butter (1 stick; 115g), frozen
• 1/2 cup heavy cream or buttermilk
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup add-ins such as nuts, fruits, chocolate, etc.

Directions

1. In a food processor, combine flour, sugar, salt, baking powder, and butter. Mix until just barely combined. With these ingredients, the mixture should still resemble a fine powder.

2. In the same food process, add heavy cream (or buttermilk), egg, and vanilla extract. Mix until combined but don’t overmix.

3. Tip the dough out onto a work surface dusted with flour. Mix in your add-ins by folding them in with your hands or a spatula. Once they are properly distributed, the dough is finished! Now would be a good time to put the dough in the freezer.

4. Shape your scones and place them on a baking sheet lined with parchment paper. You can cut your scones using a circular cutter or cut them into triangles using a knife. Place in the fridge for at least 15 minutes or freezer for at least 10 minutes. Preheat your oven to 400º F

5. Remove scones from the fridge or freezer. Brush the tops with heavy cream (or buttermilk or egg wash). Bake for 18 – 26 minutes (depending on size) or until golden brown.

6. When finished baking, remove from oven and let cool. Add any toppings you may have chosen and serve!

Add-ins and Topping Ideas

Ube White Chocolate

Substitute the vanilla extract for 2 teaspoons of ube extract and add mini white chocolate chips to your taste.

Others

• dried fruits
  • cherries
  • apricots
  • raisins
  • cranberries
• chocolate chips
• nuts
  • almonds
  • pecans
  • peanuts
• instant coffee
• peanut butter drizzle
• any frosting

Video

I have made scones so many times, I have multiple videos on YouTube showcasing different types.

https://www.youtube.com/watch?v=J1uVyKsoGtg

https://youtu.be/cuWvYWyV7fY

https://www.youtube.com/watch?v=uRz6XXrIBWA

Recipe