scone recipes

Cream Scones with Currants

all-purpose flour

baking powder

sugar

salt

unsalted butter,

orange zest

currants

heavy cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Try adding huckleberries, prunes (yes, prunes), apricots or  raisins for a different taste, along with lemon and/or orange zest and a little extra lemon or orange juice.  They're all very good! I use deep cookie  cutters for a change in shape, also.<br />

I just used the base scone recipe and added dried cranberries, chopped walnuts and lemon zest...I found I needed to add quite a bit more liquid, but overall they were a very nice texture and light. Broke apart easily but held up nicely to toppings. Not too sweet either. 

These were so easy...I didn't use orange zest or currants,,instead I put in about a third cup of dried lavender, and sprinkled pink sea salt and sugar on them before baking...loved them..

Best scone recipe! The closest thing that reminds me of the amazing scones the English make! Just cut them into circles instead of wedges.

delicious! This was such a fast and versatile recipe. I made it as is and also added the cream and sugar on top. It came out wonderful.... It's not too sweet and you can substitute the currants for anything like cranberries or chocolate chip. If you like it a bit sweeter you can even do a nice sugar glaze on top. Also, if your not a fan of orange don't do the Orange zest! Substitute it with vanilla extract, or lemon zest, etc. 

I liked the recipe but made a few changes. I added lime zest because that's what I had available to me. I substituted the egg with a 1/4 cup of Eggbeaters. I also substituted the sugar with Splenda. 

I loved the texture. The flavor was ok. I thought it still smelled too much of uncooked flour. I think I would like to make this again but instead of putting the zest in the flour I'd let the zest sit in the cream for few minutes and/or add a teaspoon of vanilla. 

For those that think its not sweet enough. Scones aren't supposed to be sweet. If you want them sweeter, make them sweeter. Not a big deal. If you live in a humid climate, I live in Florida, you need to be careful with how much liquid you add. You may need to add a little more flour. So I would not add that 5th tablespoon of cream unless you need it.

As any English Housewife will tell you, by the time a car is heard approaching, the Scones are in the oven,kettle on for Tea and by Time Everyone sits down, the Scones are done!This is a lovely, delicious recipe.One thought,Why Cut in Wedges? The Scones have the tendancy to be "flatter". Just dip round cutter in Flour and push straight down,no twisting. Seals the edges &amp;keeps from rising.

Followed recipe exactly.  The scones came out fluffy and tasty.  I made a second batch for my kids with chocolate chips - big hit!

It's my first time baking scones and these were really easy to make. They were sweet, but not too sweet, and just crumbled in my mouth. I used golden raisins instead of the currants and dark brown sugar for the topping. I'll definitely try them again.

Loved it. Very easy. Added more currants than recipe called for.

Vanilla Chocolate Chip Mini Scones

all-purpose flour,

(8 ounces) unsalted butter, chilled

mini chocolate chips

vanilla extract

milk, plus more if needed for thinning

confectioners' sugar, sifted, plus more if needed

Close-up of Vanilla Chocolate Chip Mini Scones

For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.

Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs. Mix in the chocolate chips.

Add the cream to a pitcher, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together.

Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet.

Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed.

QUESTION...… Can I replace chocolate chips with fresh blueberries? If no, do you have a recipe that uses fresh fruit?

A hit for Christmas brunch! I’m always unsure of rolling on a floured surface, adding too much dryness to the dough. They turned out perfect. I drizzled the icing, chose to not dunk it. It was just the right amount of sweetness.


Just finished these a few minutes ago. The recipe is quite easy and all of the proportions came out right! (dough was easy enough to roll out, not too dry). Beware that if you don't have a pasty blender, I don't, that it's going to take some time and muscle to get all of the butter cut in. The mini chocolate chips gave a great ratio of chocolate! Also, I don't have a sifter so all of my ingredients were added as-is. I don't think it compromised the quality at all. <div>I struggled with understanding how they wanted you to cut the dough into rectangles because they didn't seem that "mini" on my first attempt. I ended up shaping my dough into a rectangle then cutting it into thirds both vertically and horizontally. Then I diagonally cut each square into 2 triangles, then I cut each triangle down the middle to make 2 triangles from the original triangle. By the time I ate some of the dough and re-did the cutting from the first attempt I ended up with 33 scones that each fit into the palm area of my hand. It took 3 cookie trays to bake them all FYI.</div><div>The glaze makes more than enough. I did add another splash of milk because it seemed too thick. I used 2 forks to toss the scone in, then flip it, then hold it up to let the excess glaze drain off. I don't have any cooling racks at the moment but I did have some kind of roaster pan that has a few slats and a base. I lined the base with wax paper to catch the dribbles and it worked fine. Once the glaze set I flipped them onto some more wax paper to let the bottoms dry- they didn't get enough ventilation from my set up.<br />Final product: They're super cute with all of the mini chocolate chips! The glaze is a fancy touch but overall I thought the full glaze was a bit too sweet. Next time I'll probably just glaze the tops or drizzle the tops with the glaze. Would recommend and will make again. 2 thumbs up!</div>

When I combine the cream mixture with the dry ingredients the consistency is very runny... almost like cake batter. I’ve followed everything to a T. Any ideas?

Make these scones almost every weekend now! So easy to make! 

Excellent recipe! Turned out perfect. Too much glaze for us so we drizzled the tops and they were a big hit for all.  Thanks Ree another fine recipe!!!

Great recipe for delicious scones.  Second time making these scones and they were super easy.  I changed a couple of ingredients. I only had one stick of unsalted butter so the second stick was salted.  It actually made the scones flavors pop.  Also increased the vanilla for more flavor.  Family loved the sweetness.  Using them in gift baskets for friends with Buffalo print accents.  Super cute!

Blueberry Scones with Lemon Glaze

unsalted butter, cold,

blueberries

heavy cream,

lemon juice

confectioners' sugar, sifted

unsalted butter

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

I know a lot of people got freaked out by the tablespoon of baking powder, but it's correct. I promise. Traditional scones are not sweet, not like Starbucks anyway. If you're looking to get a sweeter taste increase the sugar to three or four tablespoons. I watched the video and I had a couple of reservations about it. One, you can't "wing it" or "eyeball it" with baking. Baking needs to have firm numbers. Two, the video was so short it didn't show that the scones should be cooled on a rack if you're going to glaze them. Otherwise the glaze will just run off and the best way to apply it is with a spoon so you can control the amount. Also, I stick my butter in the freezer for five minutes before cutting it into the flour and I do this in a cuisinart. It sounds weird, but (like pie crust) makes a difference. Happy baking!!

We have a pamphlet from Mississippi Conservation Department.
I share: 
Put some of Your dry ingredients into a plastic bag, rinse the blueberries well.
Add them to you bag and shake until the Blueberries are covered.  Fold them into the mixture.  
The fruit does not bleed into the recipe
as you incorporate the two.  


Delicious but did not need that much glaze. Would make 1/2 the glaze recipe next time. 

With biscuits, the wet ingredients are somewhat of an estimation. 1 cup of heavy cream wasn't nearly enough for this recipe. THANK GOD I used frozen blueberries or I would have had blue dough the whole way through after adding more liquid. There needs to be a better method for adding the blueberries to this recipe if the amount of wet ingredients isn't altered from the start. <div>Then there was the taste. 2 tablespoons of sugar didn't change the taste of these 'scones'. They tasted just like plain biscuits with blueberries in them. I found several other recipes that call for other ingredients, like vanilla extract for example. I'll have to try one of those 'cause this one was lacking, to say the least.</div>

I used whole milk instead of heavy cream (didn't have any handy).  Even so, these scones still turned out great.  I also cut back on the amount of powdered sugar in the glaze, which was therefore a little thin but still had amazing flavor.

Delicious! I don't know why scones were always so intimidating as this was super easy. Kids love them too!!!

These are delicious! Definitely watch the video first. I added the blueberries last, which was a mistake. It was much harder to mix the batter. Also, I didn't use my hands for mixing, which would have been better, as he showed in the video. My glaze was more watery, yet still delicious. 

Perfect and easy to make. Skipped the glaze, served with lemon curd. So good. 

Followed others and added a bit more cream and sugar. Excellent suggestions. Glaze got confusing reviews so I heated up 2 T orange marmalade and brushed it on after baking. WOW!! The flavor popped 

This was a waste of ingredients. I followed the scone recipe exactly, but the dough wouldn’t stay together. Too crumbly to make a triangle to transfer to a baking sheet. Very disappointed!

https://www.foodnetwork.com/videos/tylers-blueberry-scones-0170065

With or without the lemon glaze, Tyler's blueberry scones are winners!

Tyler's Blueberry Scones

<p>Afternoon tea just wouldn't be the same without warm scones straight from the oven</p>

Buttermilk scones

self-raising flour,

cold butter, diced

golden caster sugar

buttermilk

tsp vanilla extract

milk

<p>Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.</p>

<p>Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it.</p>

<p>Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.</p>

Cheddar-Dill Scones

unsalted butter, diced

eggs,

extra-sharp yellow Cheddar, small-diced

dill

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Just fabulous! A little preparation the night before, mixed, rolled, cut and baked in an hour the next morning. Guests are amazed with the crunchy savory cheesy scones, as if by magic. Ina is the best!

Great flavor, but a little more buttery than I'd like.  They were extremely rich and filling, unlike any scone I've ever had.  I'd also like to mention I set my oven for 16 minutes and mine were too well done at that time.  I'd say 14 minutes would have been a perfect baking time.  

I was disappointed in these. I so wanted to like them. Dry, didn't taste the cheese or the dill. I used fresh dill.

I just made these scones without the dill and they are the best scones I've ever had, light &amp; fluffy.  I did add a bit more cheese in with the flour and after basting with egg wash added a bit of shredded cheddar on top.  I also used a technique that I had seen on Anna Olson Bakes FN show, she takes the little cubes of butter and flattens them against her palm, this makes them so flaky and you can see the layers.  Can't recommend this recipe enough!

My family and I absolutely loved these scones. It was a very easy recipe to make and dill gives a nice flavor kick to it. 

Relatively easy, freezes well.  Just hard sometimes to get fresh dill.

While an occasional treat because of the calories, this is a favorite recipe of mine. As the latest batch was baking, I read through the reviews to try to figure out why a few were so negative and the rest so glowing. Then I looked at the recipe and realized that this time I had made a mistake myself -- adding two teaspoons of baking powder instead of two TABLESPOONS! I thought they'd be ruined, but they were actually still edible . . . just a bit dry and dense. The cheese ran out the edges a bit this time too. Could that misreading explain the problem a few people had? I'm also wondering if those complaining of the scones being tasteless didn't add all the dill. It seems like a lot, but it isn't. Use unsalted flour and follow the steps directly, including tossing the cheese in a bit of flour before adding, and you should be happy with this recipe. They're best hot from the oven, but they do reheat okay.  

Blueberry-Lemon Scones

lemon lemon juice

vanilla

blueberries,

Serving suggestion: Honey Butter

One 8-ounce tub whipped unsalted butter,

(about 12 ounces) blackberries

Beauty shot of the Blueberry Lemon Scones with a side of Honey Butter and Blackberry Jam during High Tea: Celebrating Moms, as seen on Cooking Channel's Dinner at Tiffani's, Season 2.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.

Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.

Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total. 

Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam. 

In a medium bowl, combine the butter and honey and blend thoroughly.

You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.

Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.

Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)

When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

Loved this recipe!  Just made my third batch and we just love them!

 The scones were too bitter for my taste - needed more sugar

Ok, I just made these scones, I thought the flavor was just ok, nothing spectacular.<br />Pros: Easy to make<br />Cons:  1) No need to use a mixer, I just used a pastry cutter and was done in less than two minutes.<br />2) If I make this again I’d use less blueberries, I think about 1/2 to 2/3 cup would be about right, 1 cup is too much.<br />3) 400 degrees is too low, I gave mine 23 min. And they were not even barely brown and my oven is right on on temp.  Next time maybe 435 degrees.

Very easy to make and delicious.  I used a small round cookie cutter and made smaller scans for a tea party.  They were a hit with the group.  

Used this recipe for my first time ever making scones. It was easy and the best scones I've ever tasted!<br />

LOVE LOVE YOU TIFFINY I'M SOOOO GLAD YOUR ON THE FOOD NETWORK ! !!!!WE NEEDED SOMEONE WHO CAN IS AN AWESOME COOK . .AND IS DIFFERENT MODERN AND FRESH AS WELL AS CLASSY AND FUN . .I WISH I WAS A PART OF YOUR BEAUTIFUL FAMILY AND FRIENDS . .YOUR FABULOUS YEEEESSSS EVERYTHING YOU MAKE IS DELISH AND MADE W/LOVE . .ALWAYS MELINDA 

Cranberry Orange Scones

sugar,

cranberries

confectioners' sugar,

orange juice

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Just. Perfect.  I make these exactly as written and they are perfect every time.  It makes so many I freeze them and take them out as needed and they are still perfect.  Tomorrow I am making them again for a friend's no gifts 90th birthday.  Everyone, without exception, loves them, says they are the best scones they've ever had.  If someone is down or sick or has family visiting, I surprise them with these scones.  Ina, isn't this why we cook and bake?  Sharing love.  Thank you again and again.

Easy and delicious even day 2 if they aren’t all eaten the first day! 

These are the most delicious cranberry orange scones I have ever eaten.  The recipe is a bit time consuming, but it makes about two dozen scones and they are to die for.  I used King Arthur pastry flour and it made a world of difference.  The scones are light and flavorful.  I also used a sparkling sugar on top of the scones before baking, next I will leave that out because with the glaze it is unnecessary.  These scones are wonderful, thank you Ina.

This would be a fantastic recipe for an orange cranberry biscuit, but there's way too much butter and flaky layering in it to be a scone. It's not a scone. Five stars if this were a biscuit recipe.

Love. I used fresh cranberries instead of dried and it worked out fine, the ones on the outside burst but the ones on the inside stayed intact, didn’t leak or affect the bake.  I also doubled the icing recipe and dipped the whole tops of the scones in it then let them drip dry on a cooling rack. They are so good! This is now my go-to scone recipe. 

I literally just got done making these for the first time.... and I can tell you it won't be the last! These were the easiest scones I have ever made and they have so much flavor.  I have seen the other comments about mixing and matching flavors and I completely agree. Can't wait to try the other combos now!

This recipe was amazing. Swapped out the cranberries and used chocolate chips instead. This will make the perfect Christmas morning treat. Thanks, Ina! 

Maple-Oatmeal Scones

whole-wheat flour

oats,

maple syrup

confectioners' sugar

A wooden bowl containing a pastry with frosting drizzles on top of them

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

As always Ina knows how to write a good recipe! So flaky, moist and perfectly sweet! I only used 3/4 pound of butter and swapped 1 cup instant oats for 1/2 cup old fashioned oats- worked just as well! I actually preferred the texture of the old fashioned oats to the quick cooking. Super delicious and easy to make.

I have been using FN recipes for years and have never left a review, but after making this 'scone' recipe I felt compelled to leave my first review. First, I am a great fan of Ina's. In fact, I am making one of her recipes for dinner tonight. I own many of her cookbooks and when I want to learn a new dish, I search her recipes first; which is what brought me to this scone recipe. I wanted to make maple scones and the minute I saw a recipe by Ina, I stopped searching and got out the ingredients. However, what results from this recipe, which calls for a POUND of butter, is yummy but it is NOT a scone. It tastes like something between a maple-flavored biscuit or a hunk of thick maple-flavored pie dough, but it is definitely not a scone. I have made many scones and this recipe does not result in one. There is simply too much butter in this recipe. And if you don't believe me, compare this recipe against other scone recipes from your favorite chefs. When I took my 'scones' out of the oven, they were sitting in pools of melted butter. I was dubious at the amount of butter when I read the recipe but because it was Ina's, and her recipes have always yielded such wonderful results, I forged ahead. For the record, I made the recipe as stated other than using frozen butter (a best practice in scone making) and adding one extra tablespoon of sugar. Sorry, but don't waste your time and butter on this one!

Adding this for those who need to ditch 4 butter and don’t have whole wheat flour. I used 3/4 pounds of butter, all white flour (wished I had it) and yoghurt for the buttermilk. They came out light, flaky and delicious. Carefully checked the bottoms for burning based on other reviews and used my heaviest baking sheet. 

Made them and followed the recipe and they were great!  Even the glaze came out perfectly. I wouldn’t change anything.

I followed the recipe as written the first time I made these and loved them.  When I made them again recently I added maple extract, cinnamon and cardamon which gave them much more flavor.  Will definitely add the spices again the next time.  Great recipe with or without changes.  

Amazing recipe! The maple flavor isn’t overwhelming which I appreciated! The oats added wonderful texture and the glaze wrapped it all together perfectly! 

These were absolutely delicious.  They are perfect as is.  I toasted my oats in the oven on a sheet pan for 7 minutes at 375 degrees.  Next time I might try using a bit of Maple Extract to up the maple factor.  Ina never disappoints.

Wonderful! I made a half batch and added a little extra buttermilk to make drop scones. Yielded 15 scones...destined to be a family favorite!

These are wonderful scones! I’d not change one single thing about these. I do have success with simply turning any scone dough onto a lightly floured surface (once all the ingredients are quickly folded in) and gently pressing into a round. Once that’s done the scones can be cut into pie shaped wedges, baked and allowed to cool completely before glazing them. Such a great recipe once more by my favorite Food Network chef!

I made this recipe using Gluten Free flour and also added a little xanthan powder to help the dough hold together. It baked up perfectly, and my non-Celiac friends absolutely LOVED them. Thank you Ina, for another amazing, versatile recipe. I will be baking these again.

Zesty, fluffy scones with juicy cranberries - so good with a dollop of clotted cream!

Cranberry and Orange Scones Recipe

450 g plain (all-purpose) flour

level tbsp baking powder

tsp salt

tbsp butter

oranges

Preheat the oven to 400f/200c and line a baking tray with baking parchment. Place the flour, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar, cranberries and orange zest and give it a mix.

Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving 1 tbsp of it for glazing the scones later.

Add in the ¾ of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.

Tip out the dough onto a floured surface and flatten it out with your hands into a round shape, about 1” (2.5cm) thick. Use a sharp knife and cut the circle into 8 wedges.

Place the wedges onto the prepared baking tray. Mix the reserved tbsp of egg with the splash of milk and brush the tops only (brushing the sides will impair the rising of the scones) with this mix and place in the oven for 12-15 minutes until golden brown.

Remove from the oven, leave to cool and serve sliced in half with clotted cream and jam/jelly.

Start your St. Patrick's Day off on the right foot with these savory scones shaped like four leaf clovers.

Cheddar Chive Four-Leaf Clover Scones

dry milk powder

chives

dill fronds

parsley leaves

(1 cup) unsalted butter, 1 cold and 1

Flaky sea salt,

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.

Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.  

Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing until only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.  

Turn the dough out onto a lightly floured surface and pat into a 3/4-inch-thick rectangle (about 9 by 7 inches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.  

Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.  

Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter.

Delicious and easy. I prepared the entirely in the food processor using the dough setting and blade and used a shamrock cookie cutter.  Prepped in advance and kept in the fridge, covered, on the cookie sheet then baked off just before serving as a topping to an Irish fish stew.

https://www.foodnetwork.com/videos/shamrock-scones-8059954

Packed with fresh herbs, this lucky breakfast is showing off its green.

Shamrock Scones

Jumbo Maple-Pecan Scone

baking soda

nutmeg

cinnamon

kosher salt,

pecan pieces, toasted

Food Stylist: Stephana Bottom 
Prop Stylist: Marina Malchin 


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.

Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.

Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)

Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.

Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

So soft and the favors yummy. This will be a Sunday breakfast item

This is a tasty recipe, but I have tried making these twice and the I cannot get them tender the way scones should be. 

YES....excellent. I added some cherry juice soaked craisins.  ALSO the topping I made out of only maple syrup and finely chopped candied ginger, mixed together and sprinkled over the top, then put back in the oven for about 4-5 minutes.  MMMMM!

I used a scale to check the ratio, and yes, I would reduce the flour slightly.  However, the finished scone was wonderful - crunchy crust, tender interior, and amazing flavour . Will definitely make this again.

This one is easy but the ratio of buttermilk and butter is low.  The score came out too dry, for a "Jombo" one is even worse.  If I am going to try this again, I will change the ratio.

For a sweet, flaky treat, bake Alton Brown's Scones recipe from Good Eats on Food Network. These scones are studded with dried currants for a fruity bite.

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