Scones Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and chill it in the fridge while you mix dough.

Whisk dry ingredients: In a large bowl combine 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Whisk to aerate and distribute leavening.

Cut in the butter: Add 1/2 cup (cold, cubed) unsalted butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 rotations if using a mixer paddle).

Mix wet ingredients: In a separate bowl whisk together 1/2 cup cold whole milk, 1/2 cup cold heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Keep cold.

Bring dough together: Make a well in the dry ingredients, pour in most of the cold wet mixture (reserve a tablespoon or two). Gently fold with a spatula until a shaggy dough forms — do not overmix. If dough seems dry, add the reserved tablespoon(s) of the wet mixture a little at a time. The dough should be slightly sticky but hold together.

Turn out and shape: Lightly flour a work surface and turn the dough out. Pat dough into a 7–8 inch circle about 1 to 1 1/4 inches thick. For smaller or larger scones, adjust thickness. Chill the shaped disk in the refrigerator for 10 minutes if the butter has softened.

General method for folding in add-ins

For each flavor, after forming the initial dough but before final patting, gently press the add-ins into the dough and fold a couple times to distribute evenly. Avoid overworking; you want visible pockets of the mix-ins.

Prepare apples: Toss 1 cup diced apple with 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, and 2 tablespoons light brown sugar to coat lightly so they won't discolor or release too much liquid into the dough.

Fold into dough: Flatten dough to a rough rectangle, sprinkle the apple mixture over the top, fold the dough over itself 2–3 times to incorporate, then pat again into a 7–8 inch circle about 1 inch thick.

Cut and egg wash: Cut into 8–12 wedges or use a 2.5-inch round cutter. Transfer to the prepared baking sheet. Whisk 1 egg with 1 tablespoon cream; brush tops and sprinkle coarse sugar.

Bake: Bake at 400°F for 18–22 minutes, until golden brown and a toothpick comes out clean (watch for pockets of moisture around apples). Cool 5 minutes on the sheet then transfer to a rack.

Add almond flavor: Add 1/2 teaspoon almond extract to the reserved wet mixture when building the dough if desired.

Fold in mix-ins: Gently fold 1 cup dried cherries and 1/2 cup toasted sliced almonds into the dough until distributed. Pat into a 7–8 inch disk about 1 inch thick and cut into wedges or rounds.

Finish and bake: Brush with the egg wash (1 egg + 1 tbs cream). Sprinkle a few toasted almond slices on top. Bake at 400°F for 16–20 minutes until golden. Cool slightly.

Optional glaze: Whisk 1/2 cup powdered sugar with 1 teaspoon milk to a drizzling consistency. Drizzle over cooled scones.

Add zest and seeds: Stir 2 tablespoons lemon zest and 2 teaspoons poppy seeds into the dry ingredients before cutting in butter, or fold into the dough when partially combined so the oil in the zest flavors the dough.

Add juice: Add 1 tablespoon fresh lemon juice into the wet mixture (reduce milk by that amount if needed). Fold dough gently, pat to 1-inch thickness, cut into wedges or rounds.

Bake and glaze: Brush with egg wash (1 egg + 1 tbs cream) and bake at 400°F for 14–18 minutes until lightly golden. Mix 1/2 cup powdered sugar with 1 teaspoon milk and a little lemon juice (to taste) to make glaze; drizzle over warm, cooled scones.

Fold in mix-ins: Sprinkle 1 cup dried cranberries and 1 tablespoon orange zest into the dough and fold gently so berries distribute but do not burst. Add 1 teaspoon orange juice to the wet mix if desired.

Shape and finish: Pat to 1-inch thickness, cut, transfer to baking sheet. Brush with egg wash. Sprinkle coarse sugar on top for sparkle.

Bake: Bake at 400°F for 16–20 minutes until golden. Cool on a rack.

Prepare savory add-ins: Ensure diced ham is cooked and cooled, shred 1 cup Swiss cheese, and thinly slice scallions to make 1/2 cup.

Fold into dough: Gently fold 1 cup diced ham, 1 cup shredded Swiss, and 1/2 cup sliced scallions into the dough. Add 1/2 teaspoon freshly ground black pepper and omit vanilla if desired (you can reduce sugar in base by 1 tbs for savory batches).

Form and egg wash: Pat into 1-inch disk, cut into wedges or rounds. Whisk egg + cream and brush tops. Optionally sprinkle extra cheese on top.

Bake: Bake at 400°F for 16–20 minutes until set and golden and cheese is melted. Cool 5 minutes before serving.

Prepare savory mix-ins: Cook bacon until crisp and crumble. Seed and finely dice 1 jalapeño (leave seeds for more heat).

Fold into dough: Gently fold 3/4 cup diced ham, 1/2 cup crumbled bacon, 1 diced jalapeño, and 1 cup shredded cheddar cheese into the dough until just combined.

Form, top, and bake: Pat into a disk, cut, transfer to baking sheet. Brush with egg wash and sprinkle extra cheddar or chives on top. Bake at 400°F for 16–20 minutes until golden and cheese is bubbly. Let cool slightly before serving.

Serve: Best served warm the day of baking. Reheat for 5–7 minutes at 325°F to refresh.

Storage: Cool completely then store in an airtight container at room temperature for up to 2 days. Refrigerate savory scones up to 4 days. Freeze cooled scones up to 2 months; reheat from frozen at 325°F for 10–15 minutes.