How To Make The BEST Scones

These scones have a dark-golden and crunchy outer crust. They are
tender, moist and buttery on the inside. Plus you can easily adapt this
recipe with your favorite add-ins.

Course Breakfast, Snack Cuisine American Method Bake

Ingredients
2 1/2 cups (315g) all-purpose flour plus more for work surface and kneading
2 tbsp for savory or 4 tbsp (for sweet) granulated sugar
1 tbsp baking powder
1 tsp for savory or 1/2 tsp (for sweet) salt
½ cup (114g) cold unsalted butter cubed
⅔ cup (160ml) cold buttermilk plus more for brushing top of scones
1 large egg
1 tsp vanilla for sweet only

Optional
1-2 cups add-ins I used 1/2 cup white chocolate chips, 1/2 blueberries and 1/2 cup raspberries
for this sweet scone version
glaze or coarse sugar for topping

Instructions
1. In a large bowl, toss together the flour, sugar, baking powder and salt.
2 1/2 cups (315g) all-purpose flour, 2 tbsp for savory or 4 tbsp (for sweet) granulated sugar,
1 tbsp baking powder, 1 tsp for savory or 1/2 tsp (for sweet) salt

2. Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger
pieces remaining. Mix in any add-ins at this step if using.
½ cup (114g) cold unsalted butter

3. In a measuring cup, whisk together the buttermilk, egg, and vanilla (if making sweet scones).
⅔ cup (160ml) cold buttermilk, 1 large egg, 1 tsp vanilla

4. Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST
combined and all appears to be moistened.
5. Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead
the dough into a ball (sprinkle more flour if needed as you're kneading). It doesn't have to be
smooth. Rough and shaggy is good.
6. Pat out into a 5" circle if making plain scones, or 6" circle if you have incorporated any add-
ins.
:
 7. Cut into 8 wedges and place 2" apart onto a parchment paper or silicone mat lined baking
sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
8. Brush the tops of the scones with more buttermilk and top with coarse sugar if using.
9. Bake for about 20 minutes or until golden brown. Transfer the scones to a cooling rack.

Notes
Scones are best enjoyed the day of. Leftovers can be stored in an airtight container at room
temperature for 2 days or in the fridge for up to 5 days. To reheat, place on a baking sheet, lightly
tent with foil, and warm for 10 minutes at 350F.

To make in advance: prepare the dough the night before (up to step 5), cover and store in the
fridge, and bake as instructed the next day. Baked scones will last in the fridge for up to 5 days, so
you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on
a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.

To freeze unbaked scones: place the wedges in the freezer until frozen solid, put them in a
ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight
in the fridge, and bake as instructed.

To freeze them after baking: let the scones cool completely, place them in a ziplock bag, and
freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the
microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10
minutes.

Here are some suggested variations from King Arthur Flour.Sweet scone variations:White
Chocolate, Cherry, and Pecan Scones: Add 1/2 cup dried cherries, 1/2 cup white chocolate chips,
and 1/2 cup pecans.Chocolate Chunk Scones: Add 1 - 1 1/2 cups of chocolate chunks (milk, semi-
sweet, dark or mix).Double Chocolate Chunk Scones: Substitute 1/4 cup cocoa powder for 1/4 cup
of the all-purpose flour; add 1 cup chocolate chunks and 1/2 teaspoon espresso powder.Toasted
Coconut Lime Scones: Add 3/4 cup toasted unsweetened shredded coconut and 1 tablespoon lime
zest. For extra coconut flavor, use coconut milk in place of the dairy called for in the
recipe.Roasted Strawberry and Pistachio Scones: Toss 2 cups sliced or quartered strawberries
with 1 tablespoon sugar. Spread them on a parchment-lined baking sheet and bake at 425°F for
about 20 minutes, or until jammy-looking. Let the berries cool before stirring them into the dry
ingredients with 1/2 cup chopped pistachios.Lemon Blueberry Scones: Add 2 cups blueberries and
1 tablespoon lemon zest.Triple Cinnamon Scones: Add 2 teaspoons ground cinnamon (to the dry
ingredients) and 1 cup cinnamon chips.

Savory scone variations:Cheddar, Basil, and Sun-Dried Tomato Scones: Add 1 cup grated
cheddar, 1/4 cup chopped fresh basil (or 2 tablespoons dried basil), and 1/2 cup chopped sun-
dried tomatoes (not packed in oil).Cheddar, Bacon, and Chives: Add 1 cup grated cheddar, 1/2 cup
cooked crumbled bacon, 2 tbsp finely chopped fresh chives (or 2 tsp dried).

Nutrition
Serving: 1scone | Calories: 278kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 8g |
:
Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium:
481mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Calcium: 124mg | Iron: 2mg

©Little Sweet Baker

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