Scone Of The Day Recipe
Make Scone Of The Day Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scone Dough
Optional Add-ins (choose 1 or mix 2)
Glaze (optional)
Method
Scone Dough
- 1
Preheat
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until evenly distributed.
- 3
Cut in butter
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 quick pulses if using a food processor).
- 4
Mix wet ingredients
In a small bowl, whisk together the large egg, 1 cup heavy cream, and vanilla extract until blended.
- 5
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the egg-cream mixture. Using a wooden spoon or rubber spatula, fold the mixture just until it comes together. Do not overmix; the dough should be slightly shaggy but cohesive. If the dough appears dry, add up to 1–2 tablespoons more cream.
- 6
Add optional mix-ins
Gently fold in your chosen add-ins (e.g., 3/4 cup fresh blueberries or 1/2 cup chocolate chips or 1/2 cup dried currants with 1 tablespoon lemon zest). Fold only until evenly distributed; overmixing will break berries or melt chocolate.
- 7
Form the dough
Turn the dough out onto a lightly floured surface. Gently pat it into a 7- to 8-inch circle about 1-inch thick. Use a bench scraper or a sharp knife to cut the circle into 8 equal wedges. If you prefer drop scones, portion the dough into 8 equal mounds on the prepared baking sheet, spacing them 2 inches apart.
- 8
Brush and chill briefly
Arrange the wedges (or mounds) on the prepared baking sheet. Brush the tops lightly with a little heavy cream to encourage browning. Optionally sprinkle a pinch of extra sugar on top. Chill the tray in the refrigerator for 10 minutes while the oven finishes preheating—this helps maintain flaky layers.
- 9
Bake
Bake scones in the preheated 400°F (200°C) oven for 16–20 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean (berries may leave color). Rotate the pan halfway through baking for even browning.
- 10
Cool
Remove from oven and transfer scones to a cooling rack. Let cool 10–15 minutes before glazing or serving warm. Scones are best the same day but can be reheated briefly.
Glaze (optional)
- 11
- 12
Glaze scones
Drizzle or brush the glaze over cooled scones. Allow glaze to set for 10–15 minutes before serving.
