easy scones recipe

Take afternoon tea to the next level with Rebecca Sullivan&#8217;s lemon scones – they&#8217;re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea or Mother&#8217;s Day. Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.

Lemon sugar cube scones

self-raising flour,

caster sugar

salt

unsalted butter

buttermilk

lemon

sugar cubes

Milk

Heat the oven to 230°C/210°C fan/gas 8 and line a large baking sheet with baking paper. Put the flour, sugar and salt in a mixing bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs.

Pour in most of the buttermilk and mix with a butter knife. Add the lemon zest and remaining buttermilk, then form the dough into a ball using your hands.

Turn the dough out onto a floured work surface and knead it a few times. Pat or roll out the dough to a 2cm thickness, then stamp out 3-4cm rounds with a scone/cookie cutter (or use the top of a round drinking glass). Bring the scraps together, then re-pat/roll and stamp again. You should have about 20 small scones.

Place the scones close together on the prepared baking sheet. Squeeze the lemon juice into a small bowl, then drop in the sugar cubes. Turn them in the juice, then remove to a plate (discard the juice). Push one lemon sugar cube into the centre of each scone. Brush the tops with a little milk, then bake for 12-15 minutes until risen and golden. The scones are best served on the day they’re made, with lashings of butter or jam and cream.

This EASY Cranberry Orange Scones recipe is perfect during the holiday season, or anytime of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.

Cranberry Orange Scones

all-purpose flour

Tablespoons sugar

baking powder

unsalted butter (, FROZEN)

sour cream (, light, regular,

heavy whipping cream

vanilla extract

orange

cranberries* (halved)

sugar

Tablespoon orange juice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.

In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.&nbsp;

Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.

Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden.&nbsp;

Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.

To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth.&nbsp;Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.&nbsp;&nbsp;

https://content.jwplatform.com/videos/6wKIPET8.mp4

This EASY Cranberry Orange Scones recipe is produces slightly crisp and flakey on the outside and perfectly moist in the center scones with delicious bursts of cranberry orange flavor.

The Best Scone Recipe — These homemade scones are incredibly EASY, NOT DRY, you don’t need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!

The Best Glazed Mixed Berry Scones

all-purpose flour +

salt,

unsalted butter, cold (1 stick)

sour cream (lite is okay)

sugar, sugar

confectioners’ sugar

cream or milk (or substitute with orange or lemon juice)

Preheat oven to 400F. Line a baking sheet...

Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.

In a large bowl, add 2 cups flour,...

In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.

Add the butter, and with a pastry cutter...

Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.

In a small bowl, add the egg, sour...

In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.

Pour wet mixture over dry, and fold until...

Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.

Fold in the berries and optional zest.

Sprinkle about 2 tablespoons flour over a Silpat...

Sprinkle about 2 tablespoons flour over a Silpat  or clean work surface and lightly coat hands.

Turn dough out onto surface and knead it...

Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.

With a large knife, slice round into 8...

With a large knife, slice round into 8 equal-sized wedges.

Using a flat spatula or pie turner, transfer...

Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.

Optionally, sprinkle each wedge with a generous pinch...

Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.

Bake for about 18 minutes, or until scones...

Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.

Allow scones to cool on baking tray for...

Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.

In a small bowl, combine the confectioners’ sugar...

In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).

Whisk together until smooth. Depending on desired consistency,...

Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.

Evenly drizzle the glaze over the scones before...

Evenly drizzle the glaze over the scones before serving.

Top 3 easy scones recipe recipes from across the web

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Top Tags

Lemon sugar cube scones

Cranberry Orange Scones

The Best Glazed Mixed Berry Scones

Top 3 easy scones recipe recipes from across the web

The most viewed easy scones recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon sugar cube scones

Cranberry Orange Scones

The Best Glazed Mixed Berry Scones

The most viewed easy scones recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine