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7-Ingredient Basic Scone Recipe

This document provides a basic scone recipe that requires 7-9 ingredients, including flour, sugar, baking powder, salt, butter, heavy cream or buttermilk, and an egg. It outlines the steps to make scones from scratch, emphasizing the importance of mixing dry and wet ingredients separately and keeping the dough cold. The document also suggests optional flavorings and add-ins for customization.

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adriana.mesta.garcia
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45 views3 pages

7-Ingredient Basic Scone Recipe

This document provides a basic scone recipe that requires 7-9 ingredients, including flour, sugar, baking powder, salt, butter, heavy cream or buttermilk, and an egg. It outlines the steps to make scones from scratch, emphasizing the importance of mixing dry and wet ingredients separately and keeping the dough cold. The document also suggests optional flavorings and add-ins for customization.

Uploaded by

adriana.mesta.garcia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Only 7 Ingredients in this Basic Scone Recipe

You only need 7-9 ingredients for my master scone recipe.


​ Flour: 2 cups of all-purpose flour is my standard amount, but
set extra aside for the work surface and your hands.
​ Sugar: I stick with around 1/2 cup of sugar for this scone
dough. Feel free to slightly decrease, but keep in mind that the
scone flavor and texture will slightly change. Reduce to about
2 Tablespoons for savory flavors. Brown sugar works too.
However, if using brown sugar, whisk it into the wet
ingredients to get out all the lumps. For example, see my
caramel apple scones.
​ Baking Powder: Adds lift.
​ Salt: Adds flavor.
​ Butter: Besides flour, butter is the main ingredient in scones.
It’s responsible for flakiness, flavor, crisp edges, and rise.
​ Heavy Cream or Buttermilk: For the best tasting pastries, stick
with a thick liquid such as heavy cream or buttermilk. I usually
use heavy cream, but if you want a slightly tangy flavor, use
buttermilk. Thinner liquids change the flavor and appearance.
You’ll be headed down a one way street to dry, bland, and flat
scones.
​ Egg: Adds flavor, lift, and structure.
​ Optional: Vanilla extract adds necessary flavor to sweet
scones, but skip it if you’re making savory scones. Depending
on the flavor, cinnamon is another go-to ingredient.
And don’t forget about the add-ins! Scroll down to see all my
favorite scone flavors.
How to Make Scones from Scratch
So now that you understand which ingredients are best, let’s MAKE
SCONES!
​ Mix the dry ingredients together. Use a big mixing bowl
because you want lots of room for the mixing process.
​ Cut in the grated frozen butter. You can use a pastry cutter or
2 forks, like we do with pie crust, or your hands. A food
processor works too, but it often overworks the scone dough.
To avoid overly dense scones, work the dough as little as
possible. Messy and crumbly is a good thing!
​ Whisk the wet ingredients together.
​ Mix wet ingredients and dry ingredients. Mix together, then
pour out onto the counter.
​ Form into a disc and cut into wedges. Wedges are easiest, but
you can make 10-12 drop scones like I do with my banana
scones.
​ Brush with heavy cream or buttermilk. For a golden brown,
extra crisp and crumbly exterior, brush with liquid before
baking. And for extra crunch, a sprinkle of coarse sugar is
always ideal!
​ Refrigerate for at least 15 minutes. Keep scone dough as cold
as possible. To avoid over-spreading, I recommend chilling the
shaped scones for at least 15 minutes in the refrigerator
before baking. In fact, you can even refrigerate overnight for a
quick breakfast in the morning!
​ Bake until golden brown. Scones bake in a relatively hot oven
for only 20-25 minutes.

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