Scones Recipe
Assorted blueberry, apple cinnamon, and raspberry white chocolate.
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Ingredients
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Blueberry Scones
Apple Cinnamon Scones
Raspberry White Chocolate Scones
Shared/Pastry Glue and Glaze (for all varieties)
Method
Blueberry Scones
- 1
Prepare and preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep your cold butter in the refrigerator until needed.
- 2
Mix dry ingredients
In a large bowl, whisk together 3 cups flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt until evenly combined.
- 3
Cut in butter
Add the 3/4 cup cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or fingertip pinching, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about the size of small peas). Work quickly to keep butter cold.
- 4
Combine wet ingredients
In a small bowl, whisk together 1 egg, 3/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth.
- 5
Form the dough
Make a well in the center of the flour-butter mixture and pour in the wet mixture. Stir gently with a wooden spoon or spatula until dough just comes together—it should be shaggy and slightly sticky. Fold in 1 cup blueberries carefully to avoid crushing them; if using frozen berries, fold them in straight from the freezer.
- 6
Shape and cut
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4–1-inch thick round (about 8 inches in diameter). Avoid overworking. Using a bench scraper or sharp knife, cut the round into 8 wedges and transfer wedges to the prepared baking sheet, spacing them 1–2 inches apart.
- 7
Brush and bake
Brush the tops with a little extra heavy cream or milk and sprinkle with coarse sugar, if using. Bake in the preheated oven for 16–20 minutes, rotating the pan once halfway through, until tops are golden and a skewer inserted into the center comes out clean (some moisture from blueberries is normal).
- 8
Cool
Remove scones to a wire rack and let cool 10–15 minutes before glazing or serving. If glazing, see shared glaze instructions.
Apple Cinnamon Scones
- 9
Prepare and preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. If you don't have buttermilk, combine 3/4 cup milk with 1 tablespoon lemon juice, let sit 5 minutes, then use as 'buttermilk.'
- 10
Combine dry ingredients
In a large bowl whisk together 3 cups flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg (optional), and 1/2 teaspoon fine salt until evenly mixed.
- 11
- 12
Prepare apples
Toss 1 cup finely diced apple with 2 tablespoons light brown sugar and a tiny pinch of cinnamon to draw out moisture and add flavor. Pat the apple pieces dry lightly with a paper towel to remove excess juice.
- 13
Combine wet ingredients
In a small bowl whisk together 1 egg and 3/4 cup buttermilk (or milk + lemon) until combined.
- 14
Form the dough
Make a well in the flour-butter mixture and pour in the wet mixture. Stir gently until the dough just comes together. Fold in the diced apple pieces evenly without overmixing.
- 15
Shape and cut
Turn dough onto a lightly floured surface and gently pat into a round about 3/4–1 inch thick (8 inches across). Cut into 8 wedges and transfer to the prepared baking sheet.
- 16
- 17
Cool
Transfer to a wire rack and cool 10–15 minutes before serving. Optionally drizzle with glaze from shared section.
Raspberry White Chocolate Scones
- 18
Prepare and preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep raspberries cold and handle gently to avoid crushing.
- 19
Mix dry ingredients
In a large bowl whisk together 3 cups flour, 3/4 tablespoon granulated sugar (or 3/4 tbs), 1 tablespoon baking powder, and 1/2 teaspoon fine salt.
- 20
- 21
Combine wet ingredients
In a small bowl whisk 1 egg with 3/4 cup heavy cream and 1 teaspoon vanilla extract.
- 22
Form the dough
Make a well in the dry mixture and pour in the wet ingredients. Stir gently until dough just comes together. Fold in 1 cup raspberries carefully, then fold in 3/4 cup white chocolate chips or chopped white chocolate. Work gently to keep raspberries intact.
- 23
Shape and cut
Turn the dough onto a lightly floured surface and gently pat into an 8-inch round about 3/4–1 inch thick. Cut into 8 wedges and place on the prepared baking sheet.
- 24
- 25
Cool
Cool on a rack 10–15 minutes before glazing or serving. Use the shared glaze to add a finishing touch if desired.
Shared/Pastry Glaze
- 26
- 27
Glaze scones
Once scones are warm but not piping hot (about 10–15 minutes after removal from oven), drizzle or brush the glaze over the tops. Allow glaze to set 10 minutes before serving.
- 28
Optional finishing
Store scones in an airtight container at room temperature for up to 2 days, or freeze cooled scones individually on a tray then transfer to a bag for up to 1 month. Rewarm briefly before serving.