Prep 10 mins
Cook 25 mins
Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too! Our guarantee: These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla.
- 2 3⁄4 cups all-purpose flour, King Arthur Unbleached
- 1⁄3 cup sugar
- 3⁄4 teaspoon salt
- 1 tablespoon baking powder
- 1⁄2 cup butter, cold
- 2 cups dried fruit (or you can use chocolate or other flavored chips, nuts, or a combination of these, optional items)
- 2 large eggs
- 2 teaspoons vanilla extract (or the flavoring of your choice)
- 1⁄2 cup half-and-half (or milk, or even 2/3 cup)
- 2 teaspoons milk
- 2 tablespoons white sugar (or cinnamon sugar) (optional)
- In a large mixing bowl, whisk together all the dry ingredients.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
- Stir in the fruit, chips, and/or nuts, if you're using them.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
- Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
- Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F
- Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
Really good the day I made them, but they seemed kind of soggy the next day. I used fresh blueberries and some grated lemon rind. I will make them again- they were really easy. I like the idea of adding some cinnamon too.
I might not have used King Arthur's flour, but somehow I managed to get through the recipe here! I did chop dried apricots for the fruit ingredient & that worked very well ! TASTY & NOT AT ALL DRY! Thanks for a very nice keeper recipe! [Tagged, made & reviewed in New Kids on the Block tag]
Very good recipe! I added 1.5 tsp cinnamon and a dash of nutmeg to the dry mix, added 1.5 cups of raisins and used the cinnamon-sugar glazed topping. They came out great!