homemade scones

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Buttermilk scones

self-raising flour,

salt

cold butter, diced

golden caster sugar

buttermilk

tsp vanilla extract

milk

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.

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.

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.

Scones are a British classic, and this is the traditional version which are soft, buttery and delicious.

British scones

all purpose flour (plain flour)

tbsp baking powder

tsp salt

tbsp sugar

butter

Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.

Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.

Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Alternatively, use a pastry cutter. Either way, make sure you don&#039;t overwork the dough. You are looking for a breadcrumb-like texture.

Save 1 tbsp of the egg and combine it with 1 tbsp of milk. Add the remaining egg and milk to the flour-butter mixture and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.

Turn the mixture out onto a floured surface and press it together so it sticks. Flatten it out to around 2/3-1in/2-3cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 2 1/2in/6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.

Brush the top of the scones with the reserved egg and milk.

Bake for around 10-12 minutes until gently brown on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599798131/dks88i6lpif7brolbfad.mp4

British scones are a classic to enjoy as part of a 'cream tea' with jam and cream - easy to make, soft and buttery, they're delicious in every bite. This traditional recipe shows you how to get perfect scones every time.

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)

sugar

fine sea salt (5

baking soda

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

These scones are soft and tender, filled with juicy plump blueberries, lemon zest and topped with lemon glaze. They use sourdough discard starter which helps give them an extra tender crumb.

Sourdough Scones with Blueberry and Lemon

(2 cups*) all-purpose flour

(½ cup) granulated sugar

baking powder

(7 Tbsp) butter, cold

lemon

(½ cup) discard sourdough starter

lemon juice

(¾ cup) powdered sugar

In a large bowl, combine the flour, sugar,...

In a large bowl, combine the flour, sugar, salt, and baking powder and mix them well together. Cut the cold butter into cubes and add it to the flour. Use a pastry cutter to cut the butter into small pea-sized pieces.  Alternatively, use a food processor to cut the butter into the flour.

Add in the blueberries and lemon zest and...

Add in the blueberries and lemon zest and toss to combine.

Whisk together the sourdough starter, egg, and two...

Whisk together the sourdough starter, egg, and two tablespoons of milk or cream in a separate bowl.

Make a well in the center of the...

Make a well in the center of the flour mixture, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough that sticks together easily when pressed. If the mixture isn't coming together well, add a tablespoon of milk or cream if necessary, but the dough shouldn't be wet.

Tip the shaggy dough onto a lightly floured...

Tip the shaggy dough onto a lightly floured surface and gently push it with your fingers until it is combined into a dough mound. Don’t over-knead the dough, or it will become tough. Press this into an 8-inch circle.

Cut the circle into eight wedge pieces using...

Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on baking paper and pop them into the fridge while the oven preheats. 

Preheat the oven to 200°C/400°F.

Brush the tops of the scones with a...

Brush the tops of the scones with a bit of heavy cream or milk.

Bake the scones in the oven for around...

Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Once baked, leave the scones to cool before glazing.

Add the lemon juice and enough powdered sugar...

Add the lemon juice and enough powdered sugar until it makes a thick but pourable glaze. Drizzle it over the cooled scones.

These homemade White Chocolate Strawberry Scones are the perfect treat for your sweetheart on Valentine&#39;s Day or any other day of the year!

White Chocolate Strawberry Scones

all-purpose flour (0.30)

Tbsp sugar

tsp baking powder (0.04)

salt (0.02)

Tbsp butter

strawberries (1.40)

white chocolate chips (1.10)

eggs (0.47)

milk (0.10)

tsp vanilla extract (0.14)

tsp vanilla extract (0.07)

Tbsp milk (0.03)

Preheat the oven to 425ºF. In a large bowl, stir together the flour, granluated sugar, baking powder, and salt.

Grate the cold butter (or cut into small chunks) and add it to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until only a few small pieces remain.

Add the sliced strawberries and white chocolate chips to the flour mixture and stir to combine.

In a separate bowl, whisk together the eggs, milk, and vanilla extract.

Pour the whisked wet ingredients into the bowl with the flour mixture. Stir until a ball of dough forms and no dry flour remains on the bottom of the bowl. The dough may be slightly crumbly at first, but it will begin to hold together better as the moisture from the strawberries begins to absorb. If the dough is so wet that it is sticky, you may need to add a little bit more flour.

Shape the dough into a flat circle, about 8-inches in diameter. Slice the circle into eight wedge-shaped pieces. Transfer the sliced scones to a parchment-lined baking sheet.

Bake the scones for about 15 minutes, or until golden brown. Transfer the baked scones to a wire rack to cool.

While the scones are cooling, prepare the glaze. Stir together the powdered sugar, vanilla, and milk in a bowl until it forms a thick glaze.

Drizzle the glaze over the cooled scones, then serve.

I didn't have the issue others mentioned about too wet a dough. I used week old "fresh" strawberries so they were getting a little on the dry side which may have been why I didn't have an issue. So perhaps save this recipe for when you have older strawberries that you don't want to eat fresh, but can use in this recipe. 
The only substitute I made was cream instead of milk. I didn't even use cold butter (it had been on the counter a few hours before using) and they came out great!

I had to make some tweaks because my dough was very wet the first time, and they burned at the temperature/time in the recipe. With a couple of small tweaks these were perfect!

Keep the butter in the fridge until right before you add it, do not handle it at all. Cut it with a knife into small pieces, when I grated it it was melting too quickly. 
Mix all the wet ingredients on the side, and only add half to start until you get the right consistency. I also went for egg white instead of two full eggs, but ymm.
Bake at 375 for 12-15 minutes depending on how hot your oven is.

Perfection!

This is the first Budget Bytes recipe that has been a complete miss, and I easily make 2-3 recipes from here every week. 

Like everyone else said, the flour is completely wrong. It doesn't come close to making a dough - more of a strawberry chocolate soup. It's baffling. 

After adding enough flour to make an actual dough that wouldn't run into more soup, the dough became too glutenous and the scones turned out rock hard. I didn't bother to make the glaze and pitched these. Another commenter mentioned burned pieces. This is definitely true as well. 

I spent far too much time making and then trying to salvage these. Skip this recipe, please, and make any other scone recipe out there. I'm not sure what is missing here, but it's more than just the flour. This one needs an overhaul.

I did this recipe usinfrozen raspberries. The dough was wet although I could divide it up. It baked up really well despite the dough being a bit wet. It taste is scrumptious! Thanks!!!!!

I tested this recipe in anticipation of a "Galantines" Day afternoon tea I'm hosting soon.  On the first try, they came out great!  I followed the instructions to the letter, except that instead of the using the glaze, I brushed the tops of the scones with heavy cream and sprinkled a little demerara sugar on top before baking.  The reason being- I plan to serve these scones with mock clotted cream and jam for my tea.  I'm so happy I don't need to waste time and keep searching for another scone recipe.  This one is a winner! Thanks, Beth.

I rely on budget bytes for most of my recipes, and so far all of them have turned out great for me. This one just did not work for me though. Like other users, I was left with a very watered down dough. I tried mixing in an extra cup of flower, which helped the dough keep its shape a little, but I was starting to get gluten development which is not what you want in scones. Dobbing the dough onto a baking sheet and cooking at 425 did not work - I was left with close to burnt exterior and still mostly raw interior after 23 minutes.

Definitely look at the blueberry scones recipe if you're a reader looking for something similar. I like the concept of strawberry white chocolate, but this just did not work and needs substantial revision.

I made these last year and they were a hit.  I am thinking about making them again, but making them with semi-sweet milk chocolate and cinnamon.  No fruit.  I think those will still taste delicious.

These were delicious, but if made according to the recipe, they're more biscuits than scones -- the dough will be  wet, sticky, and won't hold a shape. You can just drop them like biscuits onto a parchment-lined sheet and cook them for the same amount of time (maybe a couple extra minutes) and they'll still come out great!

Scones generally have a bit less (or even no) egg and a touch more milk (or half and half, if you're feeling decadent), so if you go with one egg, maybe 3/4 cup milk, and gradually add flour past two cups until the dough can be shaped, you'll end up with a more traditional scone texture: denser and drier.

Hello again! Thanks for the reply. I made the scones and they were delicious! I took your advice and froze the fresh raspberries. I coated them in a bit of flour and actually mixed them in at the very end after the dough had already come together, because I didn't want to squish them too much. You are right they're SO fragile. But they turned out great. The perfect amount of sweet + tartness from the raspberries! Thanks again :)

Hey there! Love your recipes :) I want to make these yummy scones tonight - I happen to have some fresh raspberries on hand, how do you think those would work in lieu of the strawberries? Thanks in advance!

I’ve made the lemon blueberry ones before and they didn’t come out burnt, but now these ones are but I put them in for fifteen minutes and followed the steps exactly. I’ll still give it five stars though lol :’)

They are in the oven right now, but I have a question. So I followed the recipe exactly the way it told me what to do, but instead of getting a slightly dry dough that looked like the picture, I got a very wet moist purple dough that will turn to the color of the scones when they’re cooked. How and why is this happening? 
-Jinx

These Irish Soda Bread Scones are a delightful treat, combining simple ingredients for a quick and flavorful snack or breakfast option. Perfect for busy mornings or a cozy afternoon, they boast an irresistible flavor and tender texture, making them a must-try for scone lovers.

Irish Soda Bread Scones

(10 oz/284 g) all-purpose flour

(2 ½ oz/71 g) granulated sugar

orange zest

(4 oz/115 g) butter

(4 fl oz/120 ml) buttermilk

egg wash

Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest.

Incorporate the cold, diced butter into the flour mixture with a pastry blender or your fingers until it resembles coarse crumbs.

In a separate bowl, whisk together the egg and buttermilk, then fold into the dry ingredients.

Gently combine until just mixed, then transfer the dough to the baking sheet and shape it into a 7-inch disk, about 1-inch high.

Cut the disk into 8 wedges, ensuring there is about 1 inch between each piece. Brush the tops with egg wash.

Top 6 homemade scones recipes from across the web

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

Top Tags

Buttermilk scones

British scones

Fluffy Gluten-Free Scones with Butt...

Sourdough Scones with Blueberry and...

White Chocolate Strawberry Scones

Irish Soda Bread Scones

Top 6 homemade scones recipes from across the web

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

Top Tags

Buttermilk scones

British scones

Fluffy Gluten-Free Scones with Butt...

Sourdough Scones with Blueberry and...

White Chocolate Strawberry Scones

Irish Soda Bread Scones

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