Classic Scones

Master the basic scone recipe, then make this baked good your own by stirring in a half cup of chopped fruit or toasted nuts.

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  • Makes: 12 servings
  • Serving Size: 1 scone each
  • Makes: 12 scones
  • Prep: 25 mins
  • Bake: 12 mins 400°F

Classic Scones

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Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. SECRET: For flaky layers, keep the butter cold so it begins to melt in the oven, not before.
  2. In a bowl combine egg, heavy cream, and sour cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. SECRET: Overworking causes dense, tough scones. Stop while dry flour still shows in the dough.
  3. Turn dough out onto a lightly floured surface. Knead 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Cut circles into six wedges.
  4. Place wedges 2 inches apart on prepared baking sheet. Brush with additional heavy cream and sprinkle with coarse sugar. Bake 12 to 14 minutes or until bottoms are golden. Let cool on a wire rack.

From the Test Kitchen

To Make Ahead

There are two ways to make these scones ahead. The first is to place unbaked scones in a single layer in a freezer container lined with parchment paper and freeze up to 1 month. To serve, do not thaw scones. Preheat oven to 375 degrees F. Brush scones with additional heavy cream and sprinkle with coarse sugar. Place on a parchment paper-lined baking sheet. Bake 18 to 22 minutes or until bottoms are golden. Remove and cool. The second is to bake and cool scones as directed. Place in a freezer bag or container and freeze up to 2 months. To serve, thaw in refrigerator overnight. Preheat oven to 350 degrees F. Place scones on a baking sheet. Bake 5 to 6 minutes or until warm.

Strawberry Basil Scones

Prepare as directed, except stir 3/4 cup chopped strawberries, 1 to 2 Tbsp. chopped fresh basil (if desired), and 1 tsp. cracked black pepper into flour mixture.

Nutrition analysis per serving: 227 calories, 4 g protein, 26 g carbohydrate, 12 g total fat (7 g sat. fat), 50 mg cholesterol, 1 g fiber, 5% Total sugar, 9% Vitamin A, 9% Vitamin C, 243 mg sodium, 9% calcium, 8% iron

Hot Cross "Bun" Scones

Prepare as directed, except stir 1/3 cup each dried currants and golden raisins and 1/2 tsp. each ground allspice, lemon zest, and orange zest into flour mixture.

Nutrition analysis per serving: 249 calories, 4 g protein, 32 g carbohydrate, 12 g total fat (7 g sat. fat), 49 mg cholesterol, 1 g fiber, 10 g total sugar, 8% Vitamin A, 1% Vitamin C, 244 mg sodium, 9% calcium, 9% iron

Mocha Chip Scones

Prepare as directed, except reduce flour to 2 cups, increase granulated sugar to 1/3 cup, and stir 1/4 cup unsweetened cocoa powder into flour mixture. Stir 1 tsp. instant espresso coffee powder or instant coffee crystals into egg mixture. After stirring egg mixture into flour mixture, stir in 1/2 cup semisweet chocolate chips.

Nutrition analysis per serving: 249 calories, 4 g protein, 28 g carbohydrate, 15 g total fat (9 g sat. fat),. 49 mg cholesterol,. 2 g fiber, 10 g total sugar, 8% Vitamin A, 0% Vitamin C, 244 mg sodium, 9% calcium, 9% iron

Lemon Ricotta Scones

Prepare as directed, except stir 2 tsp. lemon zest into flour mixture. Substitute ricotta cheese for the sour cream and stir 1 Tbsp. lemon juice into ricotta mixture.

Nutrition analysis per serving: 225 calories, 4 g protein, 25 g carbohydrate, 12 g total fat (7 g sat. fat), 50 mg cholesterol, 1 g fiber, 5 g total sugar, 8% Vitamin A, 2% Vitamin C, 246 mg sodium, 10% calcium, 8% iron

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Nutrition Facts (Classic Scones )

  • Per serving:
  • 223 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 49 mg chol. ,
  • 243 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 4 g pro.
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