Posted Mar 20, 2022, Updated Sep 13, 2024 One chilly morning I made my kids scones and hot chocolate for breakfast. They thought it was the best breakfast surprise, and ever since that day, my 2 year old asks for “scones and hot chocolate” often (pronouncing it “cones”)! I’m happy to oblige their request, because this truly is the best scone recipe ever. They are rich, buttery and moist, slightly crispy on the outside and soft in the center with rich notes of vanilla throughout. In this post, you will learn how to make scones and chose from a variety of flavors and add ins – like chocolate chip scones, cinnamon scones, pumpkin scones, blueberry scones, etc.
Scones Recipe: Ingredients and substitutions
All-purpose flour. use a 1:1 all-purpose gluten-free baking flour to make them gluten-free. Granulated sugar. organic cane sugar, and white granulated sugar work well. Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these scones – so be sure to put a stick in the freezer! Half and Half. Heavy cream and whole milk are both acceptable substitutes for half and half. Vanilla extract. For different flavors, substitute ½ tsp vanilla extract for different extracts (almond, orange, lemon etc.) Raw Turbinado sugar. I use organic raw turbinado sugar to sprinkle on top of the scones. Add-ins. You can jazz up this simple scone recipe by adding some mix-ins. Some suggestions include (but are not limited to) fresh or dried fruit, spices (cinnamon, nutmeg, etc.), baking chips, nuts, etc. Also, try our other scone recipes: chocolate chip scones, pumpkin scones, cinnamon scones, and mocha chocolate scones.
How to Make Scones
This simple scone recipe is easy to make! Follow along with our step-by-step instructions to learn how to make scones, and don’t forget to watch the video. = Begin by combining the dry ingredients in a large bowl. You will be mixing everything in this bowl so make sure it has the capacity to hold all the ingredients. Next, grate the frozen butter into the dry mixture and stir to combine. This is the trick that I find makes these scones light, fluffy and irresistible! You can cut the cold butter in with a fork or pastry cutter, if you prefer. Then, add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle. At this point, you can add your desired mix-ins and stir until they are evenly distributed. Don’t forget to try our pumpkin scones or mocha chocolate scones! Here are some suggestions:
Mix-in Suggestions
Baking chips: chocolate chips, cinnamon chips (try these cinnamon chip scones), white chocolate chips, etc. Dried fruit. We love adding dried cranberries, cherries, etc. Fresh fruit. raspberries, blackberries, blueberries, etc. (see this blueberry scones recipe for further guidance) Chopped nuts. Walnuts, pecans, almonds, etc. Spices/flavoring. nutmeg, lemon zest, cloves, cinnamon, etc.
Form the Scones
Once the mixture resembles the photo above, turn the dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8-9” in diameter. Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (see video).
To Prepare in Advance
If making ahead: tightly wrap the circle of scone dough in plastic wrap and put it in an airtight container (or plastic bag) and chill in the refrigerator overnight. When you’re ready to bake them in the morning, simply continue following the recipe. Then, carefully separate the scones and evenly space them on the prepared baking sheet. Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones. This is optional, but recommended.
Bake and Cool
Finally, bake the scones in the preheated oven for 14 to 17 minutes, or until they just look set and are barely starting to brown. Remove from the oven and transfer the scones to a baking sheet to cool, or serve warm (which I highly recommend).
Make the Glaze:
If you prefer, you can make a simple glaze for this scone recipe once they have cooled (or try this lemon glaze)! To do this, whisk together the glaze ingredients in a small bowl, then immediately drizzle it over cooled sones. Let the scones sit at room temperature until the glaze has hardened (about 30-60 minutes).
Serve
I suggest serving the scones at room temperature or slightly warm (my preference). Serve them with a dollop of cinnamon butter, homemade apple butter, apple butter, pumpkin butter or lemon curd for an extra special touch.
Store/Freeze
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
