easy scones

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

salt

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.

Blueberry Scones

(412 g) unbleached all-purpose flour

(105 g) sugar

tbsp baking powder

tsp baking soda

tsp salt

(170 g) cold unsalted butter, cubed

(310 ml) buttermilk

(300 ml) fresh blueberries (see note)

tbsp white coarse sugar

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With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.

In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.

On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.

Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.

Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.

Delicieux!!  J'ai utilisé des petits bleuets congelés. Le truc c'est de les enfariner congelés et de les garder congelés jusqu'à l'étape de les incorporer dans la pâte. Faire pénétrez avec la main et un essui tout. Rouler rapidement avant que ça dégèle. La pâte n'est pas devenu bleu! 

Au début, je me suis déçue. Ma pâte était très très collante, il m'a fallu rajouter de la farine et j'avais l'impression de faire des gnocchis. J'ai dû mal mesurer mes ingrédients où trop malaxer ma pâte. Ensuite, ma première fournée a légèrement brûlée en dessous. J'ai du mettre une deuxième plaque pour la deuxième, et là c'était parfait. Mais au final, c'est une très bonne recette, avec un bon goût, que je referai. Merci Ricardo ☺☺☺

Marie-Claude J , oui c’est la lame du robot qu’il faut utiliser.

Qu’est ce que dois prendre comme accessoire du robot? Pas le couteau j’imagine?

C'est la première recette qui représente vraiment le gout des scores de la Nouvelle Angleterre

Peut on remplacer la farine régulière par de la farine sans gluten?

Un pur délice ce mélange de moelleux au centre et croustillant à l’extérieur. J’ai dû relire la recette plusieurs fois pour bien comprendre comment mettre les bleuets et faire un rouleau avec la pâte (et non rouler la pâte avec le rouleau à pâtisserie...). Aussi, comme je n’ai pas de robot culinaire, j’ai utilisé un couteau à pâtisserie pour « couper » le beurre avec les ingrédients secs. Par la suite, j’ai mélangé la tasse de babeurre aux ingrédients secs avec une cuillère de bois et cela a très bien été.

Ces scones sont tout simplement incroyablement bon!!! 
Un délice!!

Délicieux , mais le dessous était brulé ? C'est pourquoi 4 étoiles plutôt que 5 .

J’adore!!! Très simple à faire et délicieux!!!

https://cdn.jwplayer.com/v2/media/IRkP7fiU

Make Scone Dough in Your Food Processor

A flakey buttermilk maple scone stuffed with cranberries and walnuts. Finished with a brown butter maple glaze and crushed walnuts.

Cranberry Walnut Maple Scones

C King Arthur All-Purpose Flour

tsp Baking powder

Salt

C (4.5 oz) Vegetable shortening

C Buttermilk

C Maple syrup

tsp Vanilla extract

C Chopped walnuts

C cranberries

For the glaze:

tbsp Unsalted butter, browned

C Powdered sugar

tbsp Maple syrup

Milk

In a large mixing bowl combine flour, baking powder and salt. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.

Pour buttermilk, maple syrup and vanilla into the center of the bowl. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.

Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.

Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1” thick.

Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.

Transfer to a parchment paper-lined baking sheet. Bake for 12-15 minutes.

For the glaze, brown butter in a shallow saucepan. Pour browned butter over powdered sugar. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency. Drizzle glaze over scones.

I am known among friends and family as the “scone lady” so when I give these a 5 star rating, that’s in comparison to many many scone recipes. I made these exactly as written with the exception of butter in place of shortening because ... well why not????? ;) I made 1 1/2 times the glaze because again ... why not????? This is a keeper and will go into my go-to scone collection.

Think scones are dry and/or difficult to make? Think again! These Lemon Poppy Seed Scones are moist, tender, melt-in-your-mouth delicious and RIDICULOUSLY EASY!

Ridiculously Easy Lemon Poppy Seed Scones

heavy cream

butter

corn starch

poppy seeds

baking soda

lemon

milk

lemon juice

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.

Measure 1 cup heavy cream and place it in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt and lemon zest in a medium-size bowl. Stir to combine and set aside.

After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).

Add the cream mixture to the dry ingredients and stir with a rubber spatula until all flour is incorporated. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do need to make sure all the little flour bits are incorporated.

Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. Space the scones at least 2 inches apart to allow for some spreading.

Refrigerate unbaked scones for at least 15 minutes (longer is fine).

Bake for 12 minutes then check for doneness. You want them to be a nice, light, golden brown. In my oven, it takes 15-20 minutes, but every oven is different. When scones are light golden brown, remove them from the oven and transfer to a wire cooling rack.

For the scones:

While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)

Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil. Sprinkle each scone with extra poppy seeds for a pretty presentation, if desired. If you can wait, let the glaze set before serving.

This simple, well-tested recipe for gluten-free scones combines gluten-free flour, cold unsalted butter and buttermilk, producing fluffy British-style scones!They’re perfect for breakfast, brunch or to serve with afternoon tea. Following a few simple steps, in just 30 minutes you’ll have 8 circle-style scones.

Fluffy Gluten-Free Scones with Buttermilk

xanthan gum (omit if your blend contains it)

fine sea salt (5

unsalted butter

buttermilk (cold)

Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.

In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.

Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.

Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 - 2 inches thick.

Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).

OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.

Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.

Bake for 12-14 minutes or until the scones are browned and baked through.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614531624/a5zy3r7woxbx5vmea0qb.mp4

Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!

Gluten Free Scones

Quick and easy vegan almond flour scones! They are gluten-free, grain-free, variable (with different add-ins), plus 7 grams protein each!

So Easy 4 Ingredient Oat Scones (Vegan, Oil-Free, GF)

oat flour ((superfine / very finely ground))

coconut sugar

baking powder ((certified GF, as needed))

canned coconut cream

Preheat

Preheat the oven to 400F (200C). Position  a rack on the top slot of the oven. Line a large baking sheet with parchment paper. Lightly sprinkle the paper with oat flour (to prevent sticking when cutting, in step 6 below)

Whisk

Whisk the room temperature (not chilled) coconut cream or full fat coconut milk until smooth with no visible lumps. Measure the amount needed for the recipe. (Note: other nondairy milks will not produce the same results)

In a large bowl, whisk the oat flour, coconut sugar, baking powder and optional salt until combined.

Combine

Add the well-stirred, room temperature coconut cream or full fat coconut milk. Stir until completely combined and the mix comes together into a moist (not wet) dough. If the dough seems dry, add a small amount more coconut cream / milk.

Shape

Scoop the dough out onto the center of the prepared baking sheet. Press, shape and flatten the dough into a 6-inch (15 cm) circle. Dip fingertips in water and smooth the top so that it is even.

Cut dough into 6 equal wedges. Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart). If desired, prinkle the tops of the scones with a little bit more coconut sugar.

Bake

Bake in the preheated oven for 14 to 17 minutes until golden brown (watch closely during the final few minutes; the scones will brown quickly at the end).

Cool

Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

The scones came out really good. This is my first time making my own oat flour, it was easy. I will be adding these scones to my regular rotation of recipes.

These are AMAZING!!!!!!!!!!! I had a can of coconut cream in my pantry that's been sitting there for about a year, so I tried this recipe. They are so delicious! I added about 1/2 tsp of ginger and 1/2 tsp of cardamom. Thanks you for this wonderful recipe!!!!!

These foolproof Bisquick Scones are the perfect easy breakfast recipe. They&#x27;re the perfect amount of sweetness and are flavored with vanilla.

BEST Bisquick Scones Recipe

Bisquick Original Baking Mix (plus extra for dusting)

cinnamon

heavy whipping cream (plus 1 Tablespoon for brushing)

Cut the butter into small cubes, then place...

Cut the butter into small cubes, then place the cubes back in the fridge while you measure the remaining ingredients. (You want the butter to be COLD when adding it into the dry ingredients.)

Add the Bisquick, sugar, and cinnamon to a...

Add the Bisquick, sugar, and cinnamon to a medium mixing bowl. Whisk to combine.

Add in the cold cubed butter. Cut in...

Add in the cold cubed butter. Cut in using a pastry cutter (until the butter is a small crumble).

In a small bowl, whisk 1/4 cup heavy...

In a small bowl, whisk 1/4 cup heavy whipping cream, egg, and vanilla extract together. Pour the wet ingredients all over the dry ingredients (not just in the middle).

Mix together until the dough is fully combined...

Mix together until the dough is fully combined and there are no dry spots (but be sure not to over mix the dough).

Lightly dust your work surface with a bit...

Lightly dust your work surface with a bit of Bisquick to keep the dough from sticking. Turn the dough out onto the work surface, and form the dough into a ball. Press the dough ball down into an 8 inch circle. 

Using a bench cutter or a sharp knife,...

Using a bench cutter or a sharp knife, cut into 8 equal wedges. 

On a parchment paper lined baking sheet, place...

On a parchment paper lined baking sheet, place your scone wedges about 2-3 inches apart. Rest the scones in the fridge for 15 minutes or the freezer for 10 minutes. (This will help the scones keep their shape and not spread while baking.)

While the scones are chilling, preheat the oven...

While the scones are chilling, preheat the oven to 400 F (204 C).

Once the oven is preheated, brush the chilled...

Once the oven is preheated, brush the chilled scones with 1 Tablespoon heavy whipping cream. Place the baking sheet in the preheated oven and bake until the edges and tops are golden brown (about 14-16 minutes).

While the scones are baking, prepare the glaze....

While the scones are baking, prepare the glaze. In a small bowl, mix together the powdered sugar, 1/4 cup heavy cream, and vanilla extract. If the glaze is too thick, add a bit more heavy cream. If the glaze is too runny, add more powdered sugar.

Remove the scones from the oven, and let...

Remove the scones from the oven, and let them cool for a few minutes before spreading the glaze over the top with a spoon.

Top 7 easy scones recipes from across the web

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

Top Tags

Cranberry Orange Scones

Blueberry Scones

Cranberry Walnut Maple Scones

Ridiculously Easy Lemon Poppy Seed ...

Fluffy Gluten-Free Scones with Butt...

So Easy 4 Ingredient Oat Scones (Ve...

BEST Bisquick Scones Recipe

Top 7 easy scones recipes from across the web

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

Top Tags

Cranberry Orange Scones

Blueberry Scones

Cranberry Walnut Maple Scones

Ridiculously Easy Lemon Poppy Seed ...

Fluffy Gluten-Free Scones with Butt...

So Easy 4 Ingredient Oat Scones (Ve...

BEST Bisquick Scones Recipe

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