There's nothing quite like the aroma of freshly baked scones wafting through your kitchen. These delightful treats are perfect for breakfast, brunch, or an afternoon snack. With a tender crumb and a slightly crisp exterior, they pair wonderfully with jam, clotted cream, or simply a pat of butter.
When preparing this scone recipe, you might find that some ingredients are not commonly stocked in your pantry. Heavy cream is essential for achieving the rich, tender texture of the scones, so make sure to pick some up at the supermarket. Additionally, using unsalted butter is crucial to control the salt content in the recipe.
Ingredients for Scone Recipe
All-purpose flour: The base of the scone, providing structure and texture.
Sugar: Adds sweetness to the scones.
Baking powder: Helps the scones rise and become fluffy.
Salt: Enhances the flavor of the scones.
Unsalted butter: Adds richness and helps create a flaky texture.
Heavy cream: Provides moisture and a tender crumb.
Vanilla extract: Adds a subtle, sweet flavor.
Technique Tip for Perfect Scones
When cutting the cold butter into the flour mixture, make sure to work quickly to keep the butter from warming up. This ensures that the scones will have a flaky texture. You can also use a food processor for this step, pulsing just until the mixture resembles coarse crumbs.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the amount of heavy cream slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination will provide the necessary leavening.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a subtle coconut flavor, making the scones dairy-free.
heavy cream - Substitute with full-fat coconut milk: Full-fat coconut milk provides a similar richness and moisture, making the scones dairy-free.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty note to the scones.
Other Alternative Recipes Similar to Scones
How To Store / Freeze Your Scones
Allow the scones to cool completely on a wire rack. This ensures they retain their delightful texture and don't become soggy when stored.
For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap to maintain their moisture.
If you want to keep the scones fresh for a longer period, refrigerate them. Store them in an airtight container or wrap them tightly in plastic wrap. They will last for up to a week in the refrigerator.
To freeze the scones, first ensure they are completely cooled. Wrap each scone individually in plastic wrap, then place them in a resealable freezer bag. This double layer of protection helps prevent freezer burn and keeps them tasting fresh.
When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it on a low setting for 20-30 seconds.
To refresh the scones and bring back their just-baked taste, preheat your oven to 350°F (175°C). Place the thawed scones on a baking sheet and warm them in the oven for 5-10 minutes. This will revive their crisp exterior and soft, fluffy interior.
If you prefer to freeze the scones before baking, follow the recipe up to the point of cutting the dough into wedges. Place the unbaked scones on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen scones to a resealable freezer bag.
When baking frozen scones, preheat your oven to 400°F (200°C) and bake them directly from the freezer. You may need to add a few extra minutes to the baking time, so keep an eye on them and bake until they are golden brown.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Lightly cover them with aluminum foil to prevent over-browning. Warm them for about 10 minutes or until they are heated through. This method helps retain the scones' crispy exterior and soft interior.
Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking tray. Heat for 5-7 minutes. This is a quick and efficient way to enjoy your scones without using a full-sized oven.
Microwave Method: Place the scones on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit chewy.
Stovetop Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side. This method can give the scones a slightly toasted exterior while keeping the inside soft.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the scones in the basket in a single layer. Heat for 3-5 minutes. This method is great for a quick reheat and can help maintain the scones' texture.
Best Tools for Baking Scones
Oven: Preheat to 400°F (200°C) to bake the scones to golden perfection.
Baking sheet: Line with parchment paper to prevent the scones from sticking.
Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.
Large mixing bowl: Whisk together the dry ingredients and combine the dough.
Whisk: Mix the flour, sugar, baking powder, and salt evenly.
Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Measuring cups: Measure out the flour, sugar, and heavy cream accurately.
Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.
Spatula: Stir the heavy cream and vanilla extract into the dry mixture.
Floured surface: Turn the dough out onto this surface for gentle kneading.
Knife: Cut the dough into 8 wedges.
Pastry brush: Brush the tops of the scones with heavy cream before baking.
Cooling rack: Allow the scones to cool slightly after baking.
How to Save Time on Making Scones
Prepare ingredients in advance: Measure and cut butter and other ingredients ahead of time to streamline the process.
Use a food processor: Quickly combine flour, sugar, and butter by pulsing in a food processor until the mixture resembles coarse crumbs.
Preheat the oven early: Start preheating your oven before you begin mixing to save waiting time.
Keep dough cold: Chill the dough in the refrigerator for a few minutes if it becomes too warm, making it easier to handle.
Cut dough efficiently: Use a sharp knife or a dough cutter to quickly divide the dough into wedges.
Scone Recipe
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into small pieces
- 1 cup heavy cream plus more for brushing
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with a little heavy cream.
- Bake for 15-18 minutes, or until the scones are golden brown. Let cool slightly before serving.
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