How To Make Scones At Home

These are the essential components needed to prepare scones.

Flour:

This scone recipe is based on ‘all-purpose’ flour. For the dough itself, you need 2 cups or more for dusting, like work surfaces and hands. It brings structure and texture to the scones namely.

Sugar:

Use 1/2 cup of sugar for sweet scones. You can reduce this amount slightly, but it will affect flavor and texture. For savory scones, use about 2 tablespoons.  Brown sugar is an option but mix it with wet ingredients to remove lumps.

Baking Powder and Salt:

Baking powder is a leavening agent that helps the scones surge, forming a light and flossy texture. On the other hand, salt is used in small amounts to add flavor.

Butter:

A crucial factor in flakiness, taste, sturdy edges & rise. It’s important for the classic texture of the scones.

Heavy Cream or Buttermilk:

These thick liquids add richness and moisture. Heavy cream is normal, While buttermilk provides some tartness.

Egg:

Egg enhances flavor, texture, and cartilage, and helps to bind all the ingredients.

Vanilla extract and cinnamon (optional):

This helps in enhancing the flavor of sweet scones. Omit for savory versions. However, cinnamon may be added depending on the flavor components.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, frozen
• 1/2 cup heavy cream or buttermilk
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extracts

Detailed Instructions

Step 1: Mix the dry parts 

In a bowl, put 2 cups flour, ½ cup sugar, ½ teaspoon salt and 2 ½ teaspoon baking powder. Stir it with a vigor till all the particles of the mixture had immersed in each other completely.

Step 2: Adding Butter

Take 1/2 cup (113g) of frigid unsalted butter and fret it using a box grater. Add the grated butter to the flour mixture.

Use your fingers to mix butter into the flour. Mix it until the mixture imitates pea-sized crumbs. Place this blend in either the refrigerator or freezer as you prepare the wet components.

Step 3: Mixing the Components

In a separate bowl whisk together cup of cream, cup of buttermilk, egg and teaspoons of vanilla extract.

Step 4: Preparing the Dough

Pour wet ingredients over the flour-butter mixture. If desired, add 1-1.5 cups of any add-ins you want in scones. Mix everything until just moistened. The dough will be sticky.

Step 5: Scone Shaping

For triangle scones: On a floured surface, shape into 8 inch disc and cut into 8 wedges. For drop scones: Scoop 1/4 cup of dough for each scone onto a baking sheet.

Step 6: Ready to Bake

Brush scones with remaining heavy cream and if desired, sprinkle with sugar. Then refrigerate for at least 15 minutes.

Step 7: Bake and serve

Place the scones on the baking tray in a manner that is appropriate with a gap of 2-3 inches in between each scone.

Bake for 18-26 minutes at the temperature of 400 F or 204 C, or until the tips are gold brown around the edges and slightly brown on top. After that, let them cool for a few minutes, top it with your favorite toppings, and enjoy!

Ingredients:

• 1 1/2 cups (188 grams) powdered sugar
• 2 tablespoons water, milk, or citrus juice
• 2 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract or any other extract you prefer
• Citrus zest (optional, to taste)

Directions:

1. For the glaze, sieve the powdered sugar into a medium bowl to ensure it is smooth and does not have lumps.
2. Add the liquid of your choice to the powdered sugar: either water, milk, or citrus juice.
3. Melt the butter and whisk in. 
4. Add the flavoring you want-ideally vanilla extract.
5. If feeling fancy, throw in some citrous zest to taste. Beat everything until the glaze is smooth and well-blended.
6. You want the icing to be thick, yet in such a state it could pour it.
7. If too thick, thin with more liquid a little at a time.
8. If too thin, just add a little more powdered sugar until you get that consistency.
9. Once your scones have cooled, drizzle the glaze over using the spoon or a pastry brush.
10. Just let the scones sit at room temperature until the glaze sets.

1. Sieve dry ingredients:

• Sieve flour and baking powder together to evenly distribute the rising agent.
• Alternatively, mix them using a whisk.

2. Keep ingredients cool:

• Use fridge-cold milk and eggs.
• Use softened butter, but not melted: Butter should be just soft enough to squash easily between your fingers.

3. Handle dough minimally:

• Once the dough comes together, handle it as little as possible.
• Overworking leads to tough scones.

4. Aim for the right dough consistency:

• The dough should be soft and somewhat sticky.
• Elude adding too much flour, which can make scones heavy.

5. Roll to proper thickness:

• Aim for about 2 cm/¾in thick when cutting out scones.
• Too thin: flat scones
• Too thick: scones may lean while baking

6. Use proper cutting technique:

• Cut straight down and up, without twisting the cutter.
• Flour the cutter before each use.
• Remove sticky dough bits from the cutter between cuts.

7. Be careful when brushing tops:

• Avoid dribbles down the sides, as this can affect the rise.

Additional Tips:

• Use cold utensils and a cool work surface to maintain dough temperature.
• For extra-flaky scones, chill the shaped dough before baking.
• Bake scones in a preheated oven for even rising.
• Place scones close together on the baking sheet to encourage upward rise.

Freezing scone dough or baked scones is a splendid way to have fresh scones on evrytime. Here's how you should store and freeze them.

Method 1: Freeze Before Baking

• Shape the scone dough into wedges.
• Place the wedges on a plate or baking sheet.
• Freeze for 1 hour or until relatively solid.
• Once frozen, transfer the wedges to a freezer-friendly bag or container.
• When ready to bake:

1. Option A: Bake from frozen
2. Add a few extra minutes to the original bake time
3. Option B: Thaw overnight in the refrigerator
4. Bake as directed in the original recipe

Note: You can also refrigerate shaped dough overnight before baking.

Method 2: Freeze After Baking

• Bake scones as per your recipe.
• Allow the scones to cool completely.
• Freeze the scones before adding any toppings (icing or confectioners’ sugar).
• Place in a freezer-friendly bag or container.
• To serve, refrigerate for few hours or leave at room temperature and bake the next day. 
• Warm-up using one of these methods: Microwave for 30 seconds or Bake on 300°F (149°C) oven for 10 minutes

Additional Tips:

• Labeling your frozen scones will make life so much easier, as you can state the date and flavor on the outside.
• You can store frozen unbaked scones for 3 months.
• Frozen baked scones are best used within 2-3 months for optimal flavor and texture.

These are some of the variations that you need to try while making scones.

Blueberry Scones:

Blueberry scones are one of those classic recipes that have whole blueberries within them. The fruit provides sweetness and a bright purple-blue color to the dessert.

However, when cooked, the blueberries become soft and jam-like, bursting with juice and flavor in the depths of cream scones.

Generally, the glaze on them is made with lemon juice, which complements the flavor of bb cold scone.

Chocolate Chip Scones:

Chocolate lovers are definitely going to become a fan of these scones as the dough for preparing it contains chocolates chips.

When the scones have been baked, the chocolate chips placed in the dough makes the melted chocolate to come out of the scones. They are fine served with a cup of coffee or used for having a hearty breakfast.

Maple Gingerbread Scones:

Gingerbread scones are made from spices and sweetner from maple syrup. Usually the dough has molasses, ginger, cinnamon and nutmeg with maple syrup being used to add on the sweeter taste.

The outcome is a fragrant and quite delicious scone which is best taken with a warm drink on a cold day or during the festive season's breakfast.

Raspberry White Chocolate Scones:

In this variation tart raspberries have been enriched with creamy white chocolate to eliminate excessive tartness.

The raspberries also contribute a pinkish color and fruity taste whereas the white chocolate chips impart sweet creamy contents in the scone. It truly is an elegant mixture that tastes good and looks great.

Pumpkin Spice Scones:

These scones have great pumpkin plus affinities for warm spices like cinnamon, nutmeg, ginger, and clove.

When adding pumpkin into the scones it not only increase the appearance of the scones but also introduces increased moistness as well as an orange hue. Especially they are decorated with a spicy glaze for streusel topping.

Cinnamon Raisin Scones:

These scones are one of the simple scone recipes because they are filled with juicy raisins spiced with warm cinnamon.

They have good raisins stuck inside and a good cinnamon fragrance in the mix which will be very pleasing. These scones taste like cinnamon raisin bread and are great with a hot drink.