The Last Scone Recipe You'll Ever Need
Do you want to wake up in the morning to a triangle of glory. Do you long for flaky crumbly goodness. Do you want to eat a breakfast-themed app? Look no further. This scone recipe will have you pumping out scones on the reg.
Importantly, this recipe is a mere base for many flavor combinations. We provide the recipe here for a few legendary variants such as lemon blueberry and orange chocolate chip, but feel free make cheesy tuna scones, or celery scones, you sick duck.
Variants
So, you have a scone, but a plain scone is boring so we need to spice it up - add some zing.
- 8 Scones
- 30 minutes
- 20 minutes
Ingredients
Base
- 10 tbsp unsalted butter, frozen
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup white sugar
- 1/4 cup course sugar (sprinkling)
- 2 cups flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
Variant - Lemon blueberry
- 2 tsp lemon zest
- 1 1/2 cup blueberries
Variant - Orange Chocolate
- zest of 2 oranges
- 1 1/2 cup chocolate chips
Directions
-
Heat oven to 425 degrees. Grate 8 tbsp butter and place in freezer. Melt remaining butter. Place variant fruit in freezer (e.g. blueberries).
- Whisk together sour cream and milk. Refridgerate wet ingredients.
- Whisk together flour, baking powder, sugar, salt, and baking soda. Now is the time to add any non-chunky variant ingredients, such as zest. Add frozen butter and toss with hands so butter is thoroughly coated.
- Add wet ingredients to dry. Fold with a spatula until just combined. Transfer to a liberally floured work surface and kneed dough just 6 to 8 times.
- Roll dough into a 12 inch square. Fold dough into thirds, using a bench scraper to release the sticky dough. Fold into thirds again to form a four-by-four square. Transfer dough to floured plate and place in freezer for 5 minutes.
- On a floured work surface, roll dough again into a 12 inch square. Add your chunky ingredients and lightly press into the dough to keep them from rolling around. Using the bench scraper, loosen dough and roll into a log. Roll the dough into a 4 by 12 inch rectangle. Divide dough into 4 inch squares and then cut each square in half on the diagonal. Place on a parchment-lined baking sheet.
- Brush the tops of the scones with butter and sprinkle with coarse sugar.
- Bake until golden brown streaks apeear, about 18-25 minutes. Transfer to cooling rack for 10 minutes (or eat straight away, who the F cares??).
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