Description

This Basic Scones Recipe is a versatile and customizable foundation for a variety of sweet and savory flavors. Whether you prefer classic sweet scones with blueberries and lemon zest or a savory twist with cheddar and chives, this recipe delivers tender, flaky scones perfect for breakfast, brunch, or tea time. Made with simple pantry staples and easily adaptable toppings, these scones come together quickly with minimal prep and a short bake time.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
½ tsp salt
⅓ cup (65g) granulated sugar (for sweet scones) OR 1 tbsp sugar (for savory scones)

Wet Ingredients

½ cup (115g) cold unsalted butter, diced
¾ cup (180ml) cold heavy cream or buttermilk
1 large egg
1 tsp vanilla extract (optional, for sweet scones)

Flavor Variations (Choose One)

Blueberry Lemon: 1 cup fresh or frozen blueberries + zest of 1 lemon
Cranberry Orange: 1 cup dried cranberries + zest of 1 orange
Chocolate Chip: 1 cup chocolate chips or chunks
Cheddar Chive: 1 cup shredded cheddar cheese + 2 tbsp chopped chives
Herb Parmesan: ½ cup grated Parmesan + 1 tbsp mixed fresh herbs (e.g., rosemary, thyme)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar according to whether you are making sweet or savory scones.
Cut in Butter: Add the cold, diced unsalted butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining. This helps create the flaky texture.
Add Wet Ingredients: In a separate bowl, whisk together the cold heavy cream or buttermilk, egg, and vanilla extract if using. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix as this could make the scones tough.
Fold in Flavorings: Gently fold your choice of add-ins—blueberries and lemon zest, dried cranberries and orange zest, chocolate chips, cheddar and chives, or herb parmesan—into the batter, evenly distributing without overworking the dough.
Shape the Dough: Turn the dough out onto a lightly floured surface and gently press it together into a round shape about 1 to 1.5 inches thick. Use a sharp knife or bench scraper to cut the round into 8 equal wedges.
Transfer to Baking Sheet: Place the wedges on the prepared baking sheet, leaving space between each scone. For a glossy finish, you can brush the tops with a little extra heavy cream or an egg wash.
Bake the Scones: Bake in the preheated oven for 15-20 minutes or until the scones have risen, are golden brown on top, and a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the scones from the oven and let them cool on a wire rack for at least 5 minutes before serving. Enjoy warm or at room temperature with your favorite jam, butter, or clotted cream.

Notes

Use cold butter and cold liquid to achieve flaky layers in the scones.
Do not overmix the dough; mix until just combined.
Customize flavors by adding various fruits, cheeses, herbs, or chocolate chips to suit your taste.
Leftover scones can be stored in an airtight container for up to 2 days or frozen for longer storage.
Reheat scones gently in a warm oven or toaster oven before serving for the best taste.