simple scone recipe

The Best Scone Recipe — These homemade scones are incredibly EASY, NOT DRY, you don’t need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!

The Best Glazed Mixed Berry Scones

all-purpose flour +

sugar

baking powder

salt,

unsalted butter, cold (1 stick)

sour cream (lite is okay)

vanilla extract

lemon

sugar, sugar

confectioners’ sugar

cream or milk (or substitute with orange or lemon juice)

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

Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.

In a large bowl, add 2 cups flour,...

In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.

Add the butter, and with a pastry cutter...

Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.

In a small bowl, add the egg, sour...

In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.

Pour wet mixture over dry, and fold until...

Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.

Fold in the berries and optional zest.

Sprinkle about 2 tablespoons flour over a Silpat...

Sprinkle about 2 tablespoons flour over a Silpat  or clean work surface and lightly coat hands.

Turn dough out onto surface and knead it...

Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.

With a large knife, slice round into 8...

With a large knife, slice round into 8 equal-sized wedges.

Using a flat spatula or pie turner, transfer...

Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.

Optionally, sprinkle each wedge with a generous pinch...

Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.

Bake for about 18 minutes, or until scones...

Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.

Allow scones to cool on baking tray for...

Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.

In a small bowl, combine the confectioners’ sugar...

In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).

Whisk together until smooth. Depending on desired consistency,...

Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.

Evenly drizzle the glaze over the scones before...

Evenly drizzle the glaze over the scones 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

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 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

salt

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 3 simple scone recipe recipes from across the web

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

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The Best Glazed Mixed Berry Scones

Fluffy Gluten-Free Scones with Butt...

Irish Soda Bread Scones

Top 3 simple scone recipe recipes from across the web

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

Top Tags

The Best Glazed Mixed Berry Scones

Fluffy Gluten-Free Scones with Butt...

Irish Soda Bread Scones

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