Description
This simple scone recipe creates tender, flaky scones perfect for breakfast or tea time. With a buttery dough enhanced by buttermilk and vanilla, these scones can be customized with optional add-ins like chocolate chips or fresh berries. The dough involves a lamination technique to create delicate flaky layers, yielding light and golden scones that are easy to prepare and bake.
Ingredients
Scale
Plain Scones:
- 2 ¼ cups (270g) all-purpose flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- 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 preferred)
- 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
Instructions
- Adjust flour for fruit add-ins: If using raspberry scones, add an additional ¾ cup (90g) flour. For blueberry or strawberry scones, add ¼ cup (30g) extra flour to balance moisture from fresh fruit.
- Combine dry ingredients & cut in butter: In a large bowl, mix flour, sugar, baking powder, and salt. Add cold cubed butter and use hands or a pastry cutter to work it into the flour until pea-sized lumps remain.
- Add wet ingredients and mix: Create a well in the dry mixture and add buttermilk, vanilla extract, and egg. Gently stir with a spatula until dough is thick and sticky. Fold in any chosen add-ins carefully at this stage.
- Knead the dough: Turn dough onto a silicone mat or clean counter. Gently knead to incorporate flour fully, adding 1-2 tablespoons more flour if too sticky.
- Lamination for flaky layers: Fold dough in half, press lightly, turn 90 degrees, and fold again. Repeat folding and turning 4-5 times to create layers.
- Shape and chill: Form dough into an 8-10 inch disc about 1.5-2 inches high. Refrigerate for 5-10 minutes to firm up.
- Cut into wedges: Using a knife or pizza cutter, slice the chilled disc into 8 equal wedges.
- Arrange on baking sheet: Place scones 2-3 inches apart on a baking sheet lined with silicone mat or parchment paper.
- Freeze before baking: Freeze scones for 30 minutes. Begin preheating oven to 400ºF during the last 5 minutes of freezing.
- Brush with wash and optionally sugar: Brush tops with egg wash (1 large egg mixed with 1 Tbsp water), buttermilk, or heavy cream. Sprinkle coarse sanding sugar if desired.
- Bake the scones: Bake in preheated oven for 20-26 minutes until lightly golden brown. Remove and allow to cool before serving.
Notes
- Gluten-Free: Substitute with 1:1 gluten-free flour blend like King Arthur’s Gluten Free Measure for Measure Flour for excellent results.
- Storage: Keep scones in an airtight container at room temperature up to 2 days or refrigerate for up to 5 days.
- Make Ahead: Shape and cut the dough, then refrigerate overnight. Bake directly from the fridge next day.
- Freezing: Freeze unbaked scones on a baking sheet till solid, transfer to freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes to baking time.
Keywords: simple scone recipe, basic scones, bakery-style scones, breakfast scones, berry scones, chocolate chip scones