Make Scones

Scones are traditional cooked pastries that are simple and easy to make, and delicious to eat. They are a component of cream tea, an English afternoon tradition in which they are served with tea, clotted cream, and jam--but you can enjoy your homemade scones wherever and whenever you want! You can also share them with friends or family!

Ingredients

For the scones

• 2 cups (250 grams) all-purpose/plain flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda (bicarbonate of soda)
• 3 tablespoons – 1/3 cup (65 grams) sugar
• 1 stick (113 grams) cold butter
• ½ cup (120 milliliters) cream or half-and-half
• pinch of salt
• 1 teaspoon vanilla extract (optional)

For the glaze

• 1 egg
• ¼ cup (60 milliliters) of cream, half-and-half, or milk

Steps

Making Basic Scones

1. Preheat the oven to 400°F (200°C). Make sure that there is nothing inside your oven and that the baking rack is positioned in the center.
2. Mix all of the dry ingredients in a bowl. Pour the flour, baking powder, baking soda, sugar, and salt into a large bowl and stir with a fork or whisk until everything is well-blended.
   • For less-sweet scones, use 3 tablespoons of sugar.
   • For scones, increase the sugar to 1/3 cup (65 grams).
   • For scones, omit the sugar.
3. Cut the butter into small cubes and add it to the flour mixture. Cutting the butter will make it more manageable and easier to mix.
4. Mix the butter and flour mix until it resembles a coarse, crumbly meal. You can use a pastry blade or your hands. The crumbles should be roughly the size of peas. Do not over-work the dough, however; this will result in tough, overly-dense scones.
   • To make chocolate chip scones, add ½ cup (90 grams) of semi-sweet chocolate chips and stir. For more ideas on what you can add in, click .
5. Pour the cream or half-and-half into the dough a little bit at a time and mix it. Start with a few tablespoons of the liquid, and keep adding and stirring until the dough starts to come away from the sides of the bowl and clump up. You may end up using a little less/more than ½ cup (120 milliliters) of your liquid.
   • To give your scones a little more flavor, consider adding 1 teaspoon of vanilla extract to the cream or half-and-half.
6. Cover the dough with plastic wrap and put it into the refrigerator. Leave it there for 15 to 20 minutes. This will give the butter enough time to cool back down, making the dough easier to handle later on.
7. Prepare your egg wash. Mix one egg with ¼ cup (60 milliliters) of cream, half-and-half, or milk. Beat the mixture with a fork or whisk until the yolk is all broken up and there are no streaks. You will be spreading this on your scones later on.
8. Cut the dough in half and put one of the halves back into the fridge. You are cutting the dough in half so that you don't end up over-rolling the dough, which could lead to a tough pastry. Putting the dough back into the fridge will prevent it from becoming too soft too soon. Be sure that you cover the dough going back into the fridge with some plastic wrap.
9. Transfer the dough onto a lightly-floured surface and roll it out. Make it somewhere between ¾ to 1 inch (2 to 2.5 centimeters) thick, but not thinner or it will not rise enough. Keep in mind, however, that the thicker your dough is, the longer it will need to bake. You can create a line in the centre of your scones to cut through when they are baked and ready to fill with cream or butter by rolling out to half the thickness you require then folding your scone mix in half. Cut through both layers to form the individual scones.
10. Cut the scones using a knife or cookie cutter. There are several ways you can do this. Here are some ideas:
    • Make traditional scones by cutting the dough into a 9-inch (23-centimeter) circle, and then slicing it into eight wedges like a pizza or pie.
    • Make round scones by cutting circles out of the dough using a drinking glass or a circle-shaped cookie cutter.
    • Using a sharp knife, cut the scones into squares.
11. Transfer the scones onto a baking sheet. To prevent sticking, consider covering your baking sheet with some parchment paper. If you have more baking sheets and enough room in your oven, you can roll and cut the other half of the dough; otherwise, you will have to wait until the first batch is done baking.
12. Brush the scones with the egg wash. Dip a brush into the egg wash, and lightly run the bristles over the tops of the scones. This will give the scones a shiny-texture after you bake them.
13. Transfer the scones into the oven and bake for 15 to 20 minutes. The scones are done once they turn golden brown.
14. Cool the scones on a wire rack. Carefully lift the scones off the baking sheet using a spatula and transfer them to a wire rack. Wait about five minutes for them to cool.
15. Serve the scones. You can serve them plain or you can decorate them by drizzling some sugar over them. You can also serve plain scones with some clotted cream or jam.

Making Sweet and Savory Scone Variations

1. Cover your scones with a vanilla glaze. You will need 1 cup (125 grams) of powdered sugar, 1 tablespoon of milk, and ½ teaspoon of vanilla extract. Mix with a fork until everything is smooth., adding up to 2 tsp. additional milk for desired consistency.
   • If the glaze is too thick, you may add up to 2 teaspoons of milk.
2. Cover your scones with a lemon glaze. Mix together ¼ cup (60 milliliters) of lemon juice, 2 cups (250 grams) of powdered sugar, and 1 to 2 tablespoons of water. Pour this over your scones after you have baked them and let them cool.
3. Add cranberries and orange zest to your scones. Begin making some scones using the original . Add 1 teaspoon of grated orange skin to the flour mixture and mix. After you have added the butter, stir in ½ cup (60 grams) of chopped, dried cranberries. Mix well, then roll, cut, and bake.
   • To make lemon-blueberry scones, use lemon zest instead of orange zest, and dried blueberries instead of cranberries.
4. Add some canned pumpkins to make scones fit for Fall. Use the basic for the scones, but use brown sugar instead of white, and buttermilk instead of cream. Add ½ teaspoon of ground cinnamon and ½ teaspoon of ground ginger to the flour mixture. Mix ½ cup (120 milliliters) of canned pumpkin and 1 teaspoon of vanilla extract into the buttermilk before adding it to the flour and butter mixture.
   • For heartier scones, add 1/3 cup (50 grams) of raisins and/or ¼ cup (30 grams) of chopped pecans or walnuts.
5. Make scones fit for Fall using brown sugar and pecans. Start by making some basic , but use brown sugar instead of regular sugar. Add ½ cup (65 grams) of chopped, toasted pecans to the cream or half-and-half. Stir, then pour the cream into the flour mixture.
6. Make some bacon, Cheddar, and chive scones. Begin by making some basic , but do not add any sugar. Instead, add ¼ cup (55 grams) of chopped, cooked bacon, ¾ cup (75 grams) of shredded Cheddar cheese, and 2 tablespoons of chopped, fresh chives to the cream or half-and-half. Add some flavor with a pinch of freshly-ground pepper. Pour the cream into the flour mixture and stir gently until everything is spread evenly throughout.
7. Make some scones with ham and Swiss cheese. Start out with the original , but skip the sugar. Instead, add ¾ cup (75 grams) of shredded Swiss cheese and ¾ cup (115 grams) of chopped, cooked ham to the cream or half-and-half. Pour the cream into the flour mixture and combine with a spoon until everything is mixed together.

Tips

• Try not to over-work or over-handle the dough. The less you work with the dough, the softer your scones will be.

Things You'll Need

• Mixing Bowl
• Baking sheet
• Sharp knife or circle-shaped cookie cutter

Related Articles

• Make Bran Scones
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• Make Chocolate Scones
• Make Buttermilk Scones
• Make Baby Scones

Sources and Citations

See also

• Troubleshoot Scones That Won't Rise

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