scone recipe

This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love!&nbsp;

Lemon Blueberry Scones

all purpose flour

sugar

tsp baking powder

tsp table salt

unsalted butter

blueberries

lemon

heavy cream (very cold)

egg (large)

tsp vanilla extract

tbsp sanding sugar (optional)

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

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

Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.

Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.

In a separate bowl, whisk together the cream, egg, and vanilla extract.

Pour cream mixture into flour mixture and stir with a fork until just combined.

Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.&nbsp;

Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.&nbsp;

Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.

Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.

Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

https://embed.mediavine.com/videos/iocov5mk2

his Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love!

These light and fluffy scones are the perfect accompaniment to tea and simply too delicious not to make!

Scone Recipe

all-purpose flour (480 grams)

baking powder (12 grams, rounded)

tsp kosher salt (6 grams)

cream of tartar

sugar (50 grams)

eggs (beaten)

whole milk (180 milliliters)

cream (120 milliliters)

unsalted butter (110 grams, cold)

Preheat oven 375F

Sift the flour, salt, sugar, baking powder, and cream of tartar together into a large bowl.

Grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping.&nbsp;

Crumble the butter and flour together until you create a finer sandy texture. You can just pulse in a food processor if desired.&nbsp;

Mix the egg, cream, and milk together and reserve two tablespoons in a small bowl (this will be used for the egg wash). 

Create a well in the middle and pour in the milk mixture and mix until combined. This will be a sticky mixture so I always try to keep one hand in the bowl and one hand free and clean.&nbsp;

Place the dough on a floured surface and roll out to about 3/4 an inch or more thick. (no one wants a flat scone!). Use whatever shaped cutter you'd like and transfer the scones to a parchment-lined baking sheet.&nbsp;

Brush tops with the reserved egg wash and place in oven to bake for about 20 minutes or until golden.

This delicious, classic scone recipe can be made with one bowl and two hands in just a few minutes. The have a crisp outer layer, are soft and tender inside, and go perfectly with clotted cream and jam! If you can clear up the pronunciation in the comments I would be so appreciative!

Full Recipe: https://preppykitchen.com/classic-scones/

Scones are traditionally served with tea and are best when slathered in clotted cream and touched with jam. Unsurprisingly, it’s important to not overwork the dough and never roll it too thin. 
Like a biscuit they should fluff up and rise during baking and to do that they need to start off thick. I did not adorn my scones/biscuits with dried fruit or nuts but if you are so inclined just mix them in at the very end.

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com

The BEST Scone Recipe

Buttery, tender triple berry scones made with the freshest fruits of summer.

Triple Berry Scones

baking powder

salt

unsalted butter ((frozen is better))

heavy cream

vanilla extract

berries

½ Tbsp lemon juice

½ tsp water

Poppyseeds (, for sprinkling (optional))

Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter*

Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.

Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.

Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.

Divide the dough into 2 even pieces, and round each into a disk about 8" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.

While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.

Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.

Lemon Glaze

Tender scones bursting with ripe raspberries and hints of lemon, and sprinkled with sugar.

Raspberry Scones

all-purpose flour

butter

eggs

almond extract

lemon extract (Or zest of one lemon)

raspberries

Preheat oven to 375F

Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.

In a separate bowl, whisk together eggs, ¾ cup heavy cream, lemon zest or extract and almond extract.

Add wet ingredients into dry and combine until dough is just moist.*

Transfer dough to clean, lightly floured surface. Add your frozen raspberries and fold in berries by hand.

Flatten dough out until it is ¾&quot; thick.

Use a 2 ½&quot; wide biscuit cutter or the rim of a small glass to cut out 16 scones.

Transfer scones to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too).

Bake at 375F for 15-18 minutes.

Allow scones to cool a bit before eating, but these are best when eaten warm.

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

buttermilk

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.

Christmas Stollen Scones – Everything you love about almond German stollen in scone form! These combine a classic British scone with German holiday stollen. Filled with cherries, lemon, orange, and almond flavors.

Christmas Stollen Scones

candied cherries, chopped

Tablespoons candied orange peel, chopped

Tablespoons citrus peel, chopped

dark rum

flour

marzipan,

baking soda

stollen spice

Tablespoons butter, cold, and cut into 1/2 cubes

almonds

vanilla

egg (for brushing)

Add cherries, orange peel, and citrus peel to...

Add cherries, orange peel, and citrus peel to a small bowl. Pour rum over, mix and set aside for one hour. 

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

Preheat oven to 400°. Line a baking sheet with parchment paper. 

In a small bowl, toss 1/2 cup flour...

In a small bowl, toss 1/2 cup flour with the marzipan to coat the pieces and they no longer stick. Set aside. 

In a large mixing bowl, combine 3 cups...

In a large mixing bowl, combine 3 cups flour, sugar, baking soda, baking powder, salt, and spices. 

Add the butter cubes and cut into the...

Add the butter cubes and cut into the flour with a pastry cutter or your hands. Work until it looks like fine breadcrumbs. Add the marzipan mixture and almonds and work in gently. 

Make a well in the dry ingredients. Pour...

Make a well in the dry ingredients. Pour in buttermilk and extracts. Mix until the wet ingredients are absorbed into the dry. Add the soaked fruit and knead about 7 times, being careful to not over-mix. 

Turn the dough out onto a floured surface....

Turn the dough out onto a floured surface. Flour a rolling pin and roll out to a 1/2 inch rectangle. Cut into triangles and place on prepared baking sheet. 

Whisk egg with a splash of water, brush...

Whisk egg with a splash of water, brush over the tops of the scones. 

Place the scones in the oven and reduce...

Place the scones in the oven and reduce the temperature to 350°. Bake for 15 to 20 minutes or until firm and golden on top. 

Remove from the oven and cool for 15...

Remove from the oven and cool for 15 minutes. Dust liberally with powdered sugar. 

Flaky, buttery homemade scones laced with warm chai spices - cinnamon, ginger, cardamom, cloves, nutmeg - &amp; finished with a sweet maple chai glaze. These Chai Scones with Maple Chai Glaze are festive, flavorful, &amp; perfect for fall, winter, &amp; holiday baking!

Chai Scones with Maple Chai Glaze

unsalted butter,

eggs, divided

all-purpose flour,

chai spice blend

maple syrup

kosher salt

Food processor

Bench scraper

Prep the wet ingredients

Pull the butter, heavy cream, and eggs out of the refrigerator. 

Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg + 1 large egg yolk. (Reserve the remaining egg white for brushing the scones.) Set the heavy cream mixture in the freezer to chill while you measure out the dry ingredients.

Prep the dry ingredients

In the bowl of a food processor, combine the flour, sugar, baking powder, chai spices, &amp; kosher salt. Pulse a handful of times to quickly bring the mixture together.

Add the wet ingredients

Pull the butter out of the freezer and add it to the flour mixture in the food processor. Pulse it into the flour until the butter begins to cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Pull the cream &amp; egg mixture out of the freezer. Slowly and gradually pulse it into the butter &amp; flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. The dough should be slightly wet to the touch, with pieces of butter still visible. You may not need to use all of the cream mixture &#8211; that’s okay!

Rest the dough

Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic &amp; transfer it to the freezer to rest for 30 minutes.

Roll out the scones

Remove the scone dough from the freezer, placing it on a lightly floured surface. For full-sized scones, roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges. For mini scones, roll the dough into a rectangle, 1/2-inch thick. Cut the rectangle into strips, about 2 inches wide. Slice each strip into smaller triangles, 2 inches wide &amp; 3 inches long.

Preheat the oven

to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Transfer the scones to the prepared baking sheet &amp; brush generously with the egg wash.

Bake the scones

for 20-22 minutes, until golden brown. Remove from the oven &amp; allow to cool before glazing.

Make the maple chai glaze

Meanwhile, as the scones bake, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup &amp; salt in a small bowl. Whisk until combined into a thick glaze.

Glaze the scones

Submerge the top of a scone into the glaze, generously coating each scone. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee or tea! Enjoy!!

I can not resist chai spice during the winter months. I love scones but hate cutting butter in, this recipe made making scones so simple! And I didn’t even have to dirty up a bowl. They baked up beautifully and are so light and flaky.

Very delicious and came together well! I used my blender instead of a food processor, and it still worked out. The chai flavors are excellent and the icing is perfection.

My husband found this recipe and decided we were making them. So happy he did, they are amazing! Easy, clear instructions made for a delicious, soft, flavorful scone. Thank you!

Recipe video above. Super quick and easy classic plain scone recipe, fluffy inside with golden tops. Using a food processor is not only easier, it eliminates common pitfalls when it comes to making scones. Serve with copious amounts of jam and cream!&nbsp;

Scones

/ 250 ml milk, fridge cold (Note 2)

flour (, for dusting)

milk (, for brushing)

Strawberry jam ((or other of choice))

whipping cream

tbsp white sugar

tsp vanilla extract ((optional))

Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).

Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.

Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).

Transfer dough onto work surface, scrape out residual bits in the food processor.

Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).

Optional: Lightly roll across the top with a rolling pin to smooth the top.

Dip a 5 cm / 2" round cutter into Extra Flour.

Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.&nbsp;

Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)

Gather together dough scraps and repeat. I get 10 scones in total.

Brush tops lightly with milk. (Optional)

Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.

Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).

Once cooled to warm (10 - 15 minutes), serve warm.

Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.

Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.

Cream:

These are a must try treat! Tender, buttery scones are filled with oats and pecans and finished with a sweet maple glaze. Perfect for a weekend breakfast or brunch party.

Top 15 scone recipe recipes from across the web

The most viewed scone recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Blueberry Scones

Scone Recipe

Triple Berry Scones

Raspberry Scones

Lemon sugar cube scones

Christmas Stollen Scones

Chai Scones with Maple Chai Glaze

Scones

Maple Pecan Scones

Lemon-Fennel Scone Bites

Classic Scones

Fluffy Gluten-Free Scones with Butt...

Sourdough Scones with Blueberry and...

How To Make The BEST Scones

White Chocolate Strawberry Scones

Top 15 scone recipe recipes from across the web

The most viewed scone recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Scones

Scone Recipe

Triple Berry Scones

Raspberry Scones

Lemon sugar cube scones

Christmas Stollen Scones

Chai Scones with Maple Chai Glaze

Scones

Maple Pecan Scones

Lemon-Fennel Scone Bites

Classic Scones

Fluffy Gluten-Free Scones with Butt...

Sourdough Scones with Blueberry and...

How To Make The BEST Scones

White Chocolate Strawberry Scones

The most viewed scone recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine