scone

This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either. This is part of <a href="http://www.bonappetit.com/best">BA's Best</a>, a collection of our essential recipes.

BA's Best Cream Scones

sugar

baking powder

baking soda

salt

all-purpose flour,

(1 stick) chilled unsalted butter, cut into pieces

egg,

heavy cream,

Demerara sugar (for sprinkling)

This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat. Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain. Make a well in the center; add egg and 1¼ cups cream and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). Lightly knead dough in bowl until it just comes together.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones until golden brown, 25–30 minutes.

Do Ahead: Scones can be made 1 day ahead. Store lightly covered at room temperature.

Lemon-Rosemary: Whisk 2 tsp. finely grated lemon zest and 2 tsp. finely chopped fresh rosemary into flour mixture before adding butter.

Cinnamon-Chocolate: Toss 1 cup chopped bittersweet chocolate and 1 tsp. ground cinnamon into flour mixture after working in butter.

Double Ginger: Whisk 2 Tbsp. finely chopped candied ginger and 1 Tbsp. finely grated peeled ginger into flour mixture before adding butter.

Mixed Berry: Toss 1 cup fresh or frozen berries, cut into pieces if large, into flour mixture after working in butter.

Pecan-Oat: Toss ¾ cup old-fashioned oats and ¾ cup chopped toasted pecans into flour mixture before adding butter. Sprinkle ¼ cup oats along with demerara sugar over scones before baking.

Fill your home with the smell of freshly baked scones. Taste members love them and we think the Country Women's Association would approve!

Basic scones

flour,

self-raising flour

butter,

milk

Whipped cream, to serve

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Studded with pockets of tender meat and gooey cheese, these savory scones are a great way to use up leftover Easter ham, and the perfect addition to any brunch menu.

Easy Ham and Cheese Scones Recipe

all-purpose flour

(12 grams) baking powder

(8 grams) sugar

unsalted butter

scallion (shy 1/4 cup; 30 grams)

milk (1/4 cup; 55 grams), any percentage will do

heavy cream (3/4 cup; 170 grams)

Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.

Add diced ham, scallion, and only 1 ounce cheese (shy 1/4 cup; 30g); the rest will be used to top the scones. Toss until well combined, then stir in milk and cream to form a stiff dough. Turn onto a lightly floured surface and pat into a 7-inch round, no less than 1 inch thick. Cut into 6 wedges with a chef’s knife, cover with remaining cheese, and arrange on a parchment-lined half sheet pan. 

Bake until puffed and golden, about 25 minutes. Let cool at least 5 minutes. Serve as a snack, with eggy brunch dishes, or alongside hearty soups and stews. Leftovers can be stored up to 24 hours in an airtight container, then briefly warmed in a 350°F (180°C) oven to serve.

These scones are a delicious treat to serve at your morning tea.

Basic buttermilk scones

caster sugar

butter, chilled, chopped

buttermilk

buttermilk,

Raspberry jam, to serve

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How do you make a big, soft fluffy scone? If you have Gemma's secret scone recipe it's easy! Enjoy piping hot buttery scones in no time.

Gemma's Famous Fluffy Scone Recipe

400 g self-raising flour

butter

g cream

g milk

Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.

Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.

Add cubed butter to the flour. Blend 9 sec/Speed 9.

Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)

Flour your bench or Thermomat and turn the dough out onto the bench or mat.&nbsp; (Use lots of flour as the mix will be very wet).

Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.

Using a cookie cutter cut 10 scones.

Place scones on the tray so they're just touching each other.

Brush the top of the scones with a little milk.

Bake for 15 mins or until golden brown.&nbsp;

These super-simple scones come together faster than you can preheat an oven, so pause to enjoy a cup of coffee before mixing up the dough. The scones are fluffy but crumbly and only lightly sweetened, making the pockets of creamy milk chocolate a welcome contrast. I'm fond of Valrhona's Caramélia 36%, made with caramel instead of sugar for added depth and a slightly bitter edge.

Bakery-Style Cream Scones With Milk Chocolate Recipe

milk chocolate (1 cup; 170 grams)

Toasted or turbinado sugar, to taste (see note)

Adjust oven rack to lower-middle position and preheat to 400°F (204°C). Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal. Add milk chocolate and toss to combine, then stir in milk and cream to form a soft dough.

Turn onto a lightly floured surface and pat into a 7-inch round. Cut into 6 wedges with a chef’s knife, sprinkle generously with toasted or turbinado sugar, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes. If you like, serve with clotted cream and strawberry jam, or a spoonful of Super-Thick and Fruity Whipped Cream.

Delicious pumpkin scones made savoury with cheese and herbs. Perfect vegan recipe to serve at afternoon tea or as a yummy accompaniament to a warming soup!

Cheesy Vegan Savoury Pumpkin Scones

tbsp dijon mustard

g nutritional yeast ((1/2 cup))

pumpkin

Self

tsp bicarb soda (adds extra lift and lightness!)

thyme

sage

tsp plant based milk (just enough to bring the dough together.)

Preheat your oven to 200C (Gas Mark 5) and line a tray with baking paper

Stir the nutritional yeast, butter and mustard in a bowl until combined

Add in the cold mashed pumpkin and stir until combined

Gradually add the flour to the mix, and use a flat knife (a large butter knife is ideal) to cut the mixture together until it is just combined and starts coming together. If needed add a tiny bit of plant milk to bring together.

Once you have a soft dough, turn it out onto a floured surface and give a light kneed to pull it all together (very light! you don&#039;t want tough scones!)

Roll and pat the dough out until it is about 2cm thick.

Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray

(any leftover dough, pat together to make a wobbly scone. Cooks treat for later!)

Dust with flour and bake scones for about 14-15 minutes, until golden on top.  They will sound hollow when tapped on the bottom when properly baked.

Let cool on a wire rack and then serve!

Delicious served warm with butter!

What's the secret to making good scones? Add lemonade and cook them in the air fryer - you'll thank us later!

Air fryer lemonade scones recipe

(3 1/2 cups) self-raising flour

(1/3 cup) caster sugar

thickened cream

(3/4 cup) lemonade

tsp vanilla extract

Milk,

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Ina Garten's chocolate pecan scones recipe from 'Cook Like a Pro' has "chocolate puddles" when the chunks melt into the dessert.

Ina Garten’s Chocolate Pecan Scones Recipe

chocolate,

pecans

Tbsp. baking powder

kosher salt

(3 sticks) cold unsalted butter, cut into ½" pieces

heavy cream

eggs,

egg egg

A 3"-diameter round cookie cutter

Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher salt may sound like a lot but it makes all the difference. Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Arrange racks in top and bottom third of oven; preheat to 400°.  Line 2 sheet pans with parchment paper.

Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.

Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.

Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).

Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.

Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

Easy-to-make chocolate cherry scones that are ready in under an hour and require just 10-ingredients. These make for the perfect breakfast, afternoon snack alongside some tea or even dessert with a dollop of vegan whipped cream!

Easy CBD-Infused Chocolate Cherry Scones {vegan}

organic cane sugar

sea salt

coconut oil*

cherries,

mini dark chocolate chips*

almond milk

orange zest

orange juice

Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.

Combine the flour, sugar, baking powder, and salt in a large bowl and mix until uniform.

Add the solid coconut oil to the bowl and using a pastry cutter or a fork, cut in the coconut oil until the mixture begins to form fine crumbs and become sand-like.

Add the remaining ingredients and stir until the mixture forms a uniform and soft dough. Add additional almond milk (1 tablespoon at a time) if your dough is too dry and crumbly.

Flour a clean surface or cutting board and turn the dough out onto it. Form it into a large circle, about 8 inches wide and 1/2 an inch thick, and cut into 8 even triangles. Gently separate the scones and then transfer them onto the lined baking sheet.

Bake for 20-25 minutes or until golden brown. Remove the scones from the oven and cool before serving.

A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast

Plum & apple cobbler

cooking apples (Bramley's are best)

ripe plums

lemon

golden caster sugar

cinnamon

tbsp milk

walnut pieces

Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.

Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.

Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).

Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.

Lemonade makes the scones light and fluffy and adds a hint of lemon flavour too.

Lemonade scones with jam and cream

(3 cups) self-raising flour

310 milliliters (1 1/4 cups) diet lemonade

Dairy Whip Whipped Cream

Strawberry jam, to serve

Dairy Whip Whipped Cream,

Diet lemonade, to serve

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Come try our delicious recipe for free-form cheese and chutney scones. They make a deliciously accompaniment to homemade soup

Free-form cheese and chutney scones

spelt flour

5tsp baking powder

each finely grated fresh Parmesan and mature Cheddar cheese

spring onions, trimmed and finely chopped

3tbsp tangy tomato chutney

Approx. 100 milliliters whole milk

Pumpkin scone loaf is a versatile and tasty treat. Delicious as part of a meal or served on its own with a dab of butter.

Pumpkin scone loaf

brown sugar

nutmeg

butter, cubed,

60 milliliterss (1/4 cup) milk,

egg, lightly whisked

Two classic scone ingredients combine, in this pumpkin and lemonade recipe.

Pumpkin lemonade scones

(450 grams) self-raising flour, plus extra to dust

light sour cream

(80 milliliters) lemonade

Jam & whipped cream,

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Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe

Ultimate scones

slightly salted butter

tbsp full-fat milk

flour

strawberry jam and clotted cream, to serve

Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.

Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.

Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.

Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.

Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.

Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.


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