basic scone recipe

ingredients:

scones:

2 cups of all-purpose flour, more for hands and work surface

1/2 cup of sugar of choice

1/2 tsp of salt

2-1/2 tsps of baking powder

zest of fruit, optional if using (ex: lemon, orange)

1 stick of unsalted butter, frozen

~ 1/2 cup of heavy cream (plus 2 Tbsp for brushing)

1 large egg

1-1/2 tbsps of flavoring (ex: vanilla extract, vanilla bean paste, maple syrup, fruit juice, etc)

1 cup of add-ins, optional (ex: chocolate chips, nuts, fruit)

chocolate ganache:

1/3 cup of chocolate chips

~ 1 cup of heavy cream

lemon icing:

1 cup of powdered sugar

juice of 1 lemon

maple icing:

1 cup of powdered sugar

1-2 tbsps of pure maple syrup

supplies:

3 mixing bowls and spoons

box grater

large plate

large baking sheet and parchment paper

wire rack

directions:

in a bowl, mix the flour, sugars, salt, and baking powder together. if adding fruit zest, add it in as well. using a box grater, grate the frozen butter and add it to the flour mixture. combine until the mixture comes together in small crumbs. place the flour/butter mix in the fridge while you mix the wet ingredients together.

in another bowl, mix 1/2 cup of heavy cream, egg, and whatever flavoring you’re using together. remove the flour/butter mix from the fridge and drizzle the wet ingredients over the dry ingredients. mix, then add the add-ins, and mix together until everything appears moistened. 

to make the scones, pour the dough on to the counter and work the dough into a ball with your hands (flour your hands as the dough will be sticky). if the dough is too sticky, add a little more flour. if it seems too dry, add 1-2 more tbsps of heavy cream. 

next, press the dough into an round disc (about 8 inches in diameter)and cut 8 wedges. place scones on a large plate and refrigerate or freeze for at least 15 minutes, up to overnight. the colder the dough, the less they will spread in the oven, so be sure to make time for this!

when ready to bake, preheat your oven to 400 (do not remove the scones from the fridge until they are ready to go into the oven; they shouldn’t sit on the counter while the oven preheats). brush the scones with about 2 tbsps of heavy cream (this will help them brown). line a baking sheet with parchment paper and arrange scones 2-3 inches apart baking sheet.

bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. 

once the scones are finished baking, let cool on a wire rack before drizzling with any icings/toppings.

• to make the chocolate ganache, heat the heavy cream and pour over the chocolate chips, stirring until mixed well. the consistency should be on the thinner side so it can be drizzled.

• to make the lemon icing, mix the powdered sugar and lemon juice together until smooth and pourable.

• to make the maple icing, mix the powdered sugar and maple syrup together until smooth and pourable.

note: scones can be very hard to make. the key is keeping the dough cold. while making them, if you ever feel the dough is getting warm, pop it in the fridge. after forming my dough into a circle, i popped the dough in the fridge before cutting them. then again in the fridge after i cut them. also, if you think your dough isn’t coming together, it might be too wet (add more flour) or too dry (add a little more heavy cream).