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How to Make Perfect Scones Recipe

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  • Author: Bara
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 scones
  • Category: Baking
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

This recipe guides you through making perfect scones with a tender, flaky texture and a golden crust. These versatile treats can be customized with your choice of add-ins like chocolate chips, berries, or nuts and are perfect for breakfast, tea time, or a delightful snack. With detailed steps and helpful tips, you’ll achieve scones that are just right every time.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder

Butter

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

Wet Ingredients

  • 1/2 cup (120ml) heavy cream or buttermilk (plus 2 tablespoons for brushing)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins (Optional)

  • 1 to 1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.

Toppings (Optional)

  • Coarse sugar for topping

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder to distribute everything evenly.
  2. Add grated butter: Using a box grater, grate the frozen butter directly into the flour mixture. Use a pastry cutter, two forks, or your fingers to mix until the texture resembles pea-sized crumbs. Refrigerate or freeze this mixture briefly while preparing the wet ingredients.
  3. Mix wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
  4. Combine wet and dry mixtures: Drizzle the wet mixture over the flour and butter crumbs. Add your chosen add-ins, then gently mix until all the flour is moistened but dough remains slightly sticky.
  5. Shape the dough: Turn the dough out onto a floured surface and gently form it into a ball. If the dough is too sticky, sprinkle in a bit more flour; if too dry, add 1-2 tablespoons of heavy cream. Press the dough into an 8-inch disc and cut into 8 wedges for triangle scones. For smaller scones, divide into two 5-inch discs and cut each into 8 wedges. For drop scones, portion dough by 1/4 cup and space them evenly on a lined baking sheet.
  6. Brush and add sugar: Brush the tops of the scones with the remaining heavy cream, then sprinkle with coarse sugar for extra crunch if desired.
  7. Chill scones: Place scones on a plate or baking sheet and refrigerate for at least 15 minutes to firm up before baking.
  8. Preheat oven: While chilling, preheat the oven to 400°F (204°C).
  9. Prepare baking sheets: Line large baking sheets with parchment paper or silicone baking mats. Arrange scones 2-3 inches apart on the sheet to allow for spreading.
  10. Bake scones: Bake for 18-26 minutes until scones are golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Let cool for a few minutes before serving.
  11. Store leftovers: Store leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness.

Notes

  • For mini (petite) scones, press dough into smaller discs and cut accordingly to reduce baking time.
  • You can customize scones with a variety of add-ins such as dried fruit, nuts, or spices.
  • Coarse sugar sprinkled on top adds a lovely crunch and visual appeal but is optional.
  • Ensure butter is very cold to create flaky scones.
  • Do not over-mix the dough to keep scones tender.

Find it online: https://yumbara.com/how-to-make-perfect-scones-recipe/