Scones

READY IN: 1hr 15mins
Recipe by Chef Glaucia

The BEST scones ever !!!

Top Review by LUVMY2BOYS

This is such a great recipe! I love how versatile it is--instead of trying to find separate recipes for different flavor combinations--you can just mix & match with this one recipe! I cut the recipe in half & used organic white flour to make it healthier. I used 1/4 cup almonds & 1/4 cup choc chips--and did not freeze them as directed (I was in a hurry). I baked them @ 350 for 15 min & that was perfect. What I really appreciated with this recipe was the detailed instructions. For someone who doesn't make scones very often, it really helped & that is a big reason why I picked this recipe. I was able to cut them into the wedges due to the well-written instructions (I've had problems in the past) but also look forward to trying the "scoop" method. Thank you again!

Ingredients Nutrition

Directions

  1. In a large mixing bowl, whisk together all the dry ingredients.
  2. Work in the butter with a fork just until the mixture is unevenly crumbly; it's ok for some large chunks of butter to remain unincorporated.
  3. In another mixing bowl, whisk together the eggs, vanilla and milk. Stir in the fruit, chips, and /or nuts, if using them.
  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  5. Scrape the dough onto a floured pan or a parchment lined baking sheet, and divide it in half. Round each half into a 5" circle; or a 6" circle ( if you've added fruit, nuts, etc. ). The circles should be about 3/4" thick.
  6. Using a knife that you've run under cold water, slice each circle into 6 wedges.
  7. Carefully, pull the wedges away form the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
  8. Sprinkle scones with coarse sugar ( or cinnnamon ), if desired.
  9. Place the pan of scones in the freezer for 30 minutes, uncovered.
  10. While the scones are chilling, preheat the oven to 400º F.
  11. Bake the scones for 20 to 25 minutes, or until they're golden brown.
  12. Remove the scones from the oven, and cool briefly on the pan. Serve warm.
  13. To store scones, cool them in a wire rack. When they're completely cool, wrap in plastic and keep at room temperature for up to 5 days.
  14. Notes: To make free-form rather than wedge-shaped scones, use a large ice cream scoop or spoon, dollop the scone dough in a 1/3 -cupfuls onto a parchment lined baking sheet.
  15. Scones can be frozen. To reheat frozen scones, tent them lightly with foil and place them in a preheated 350º F oven for about 20 minutes.

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