Master Scones Recipe (Any Flavor!) - Sally's Baki

How to Make Perfect Scones
★ ★ ★ ★ ★4.8 from 767 reviews

Author: Sally Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 1 hour
Yield: 8 large or 16 small scones
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory
scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such
as lemon extract or coconut extract. Read through the recipe before beginning. You can skip
the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones
from over-spreading.
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
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: coarse sugar for topping
Cook Mode Prevent your screen from going dark

Instructions
1 Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen
butter using a box grater. Add it to the flour mixture and combine with a pastry cutter,
two forks, or your fingers until the mixture comes together in pea-sized crumbs. See
video above for a closer look at the texture. Place in the refrigerator or freezer as you
mix the wet ingredients together.
2 Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle
over the flour mixture, add the add-ins, then mix together until everything appears
moistened.
3 To make triangle scones: Pour onto the counter and, with floured hands, work dough
into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If
it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and,
with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough
into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep
mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough
each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see
recipe note.
4 Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse
sugar. (You can do this before or after refrigerating in the next step.)
5 Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate
for at least 15 minutes.
6 Meanwhile, preheat oven to 400°F (204°C).
7 Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini
or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches
apart on the prepared baking sheet(s).
8 Bake for 18-26 minutes or until golden brown around the edges and lightly browned on
top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few
minutes. Feel free to top with any of the toppings listed in the recipe Note below.
9 Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5
days.
Notes
1 Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1
hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container.
Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw
overnight, then bake as directed.
2 Freeze After Baking: Freeze the baked and cooled scones before topping with icing or
confectioners’ sugar. I usually freeze in a freezer-friendly bag or container. To thaw,
leave out on the counter for a few hours or overnight in the refrigerator. Warm in the
microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
3 Overnight Instructions: Prepare scones through step 4. Cover and refrigerate
overnight. Continue with the recipe the following day.
4 Special Tools (affiliate links): Glass Mixing Bowls | Box Grater | Pastry Cutter | Whisk |
Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment
Paper | Pastry Brush
5 Scone Flavors: See blog post above. If adding fruit, use fresh or frozen. If frozen, do
not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add
1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate
chip scones.
6 Over-spreading: Start with very cold scone dough. Expect some spread, but if the
scones are over-spreading as they bake, remove from the oven and press back into its
triangle shape (or whatever shape) using a rubber spatula.
7 Mini/Petite Scones: To make smaller scones, press dough into two 5-inch discs and
cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned.
8 Optional Toppings: Vanilla icing, salted caramel, lemon icing from this iced lemon
pound cake, maple icing from these banana scones, brown butter icing from these
pistachio cookies, lemon curd, orange icing from these hot cross buns, raspberry icing
from these mini pound cakes, dusting of confectioners’ sugar.
Find it online: https://sallysbakingaddiction.com/scones-recipe/

Master Scones Recipe (Any Flavor!) - Sally's Baki

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Master Scones Recipe (Any Flavor!) - Sally's Baki

Uploaded by

Copyright:

Available Formats

How to Make Perfect Scones

★ ★ ★ ★ ★4.8 from 767 reviews

Cook Mode Prevent your screen from going dark

Find it online: https://sallysbakingaddiction.com/scones-recipe/

You might also like