Cozy Holiday Baking: Classic Scones Recipe

If you’re looking for the best scones recipe, you want something that is flaky, tender, and full of buttery flavor. The best scones are easy to make with simple ingredients like flour, butter, and milk, and you can customize them with your favorite flavors like berries or cream cheese.

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Making scones at home might seem tricky, but with a few tips, you can bake bakery-style scones that are soft inside and crisp on the outside. Whether you like them sweet with jam or savory with cheese, this recipe will help you get it just right every time.

Related Recipe: Easy Cheese Scones for Cozy Fall Evenings

Essential Ingredients and Baking Tips

To make the best scones, focus on using the right flour, fat, and keeping your ingredients cold. How you mix and shape the dough also matters for the perfect texture and rise.

Choosing the Right Flour

Use all-purpose flour for classic scones. It gives a good balance of structure and tenderness.

If you want a lighter texture, try cake flour, but scones may be softer and less crumbly.

Avoid using whole wheat flour alone. It makes scones denser. Instead, you can blend it with all-purpose flour for a bit more flavor and nutrition.

Measure your flour carefully. Too much flour can make scones dry. It’s best to spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.

Related Recipe: Festive Cranberry Scones for the Holidays

Selecting the Best Fats for Texture

Butter is the traditional choice and gives flavor and flakiness. Use cold, unsalted butter cut into small pieces.

You can mix in some shortening or cream cheese for softer scones, but butter has the best flavor and creates flaky layers.

Work quickly when cutting in the butter. You want small bits of butter to stay cold and visible in the dough. This helps create a crumbly, flaky texture.

Avoid melted butter because it can make the dough greasy and dense. Keep it chilled until the moment you mix it in.

Importance of Cold Ingredients

Cold ingredients are key for flaky scones. Keep your butter, milk, and any eggs chilled.

This stops the fat from melting too soon, which means the dough won’t spread and will rise better.

If your kitchen is warm, keep your bowl in the fridge between mixing steps.

Even chilling your flour and baking tray before baking helps keep the dough cool.

Mixing and Shaping Techniques

Mix the dough just until it comes together. Overmixing develops gluten, which makes scones tough.

Use a light touch when folding in add-ins like berries or chocolate chips to avoid crushing them.

When shaping, pat the dough into a round about 1 inch thick. Cut with a sharp knife or biscuit cutter to keep edges clean.

For softer edges, you can gently shape by hand or slice into wedges.

Avoid twisting the cutter, as this can seal the edges and stop scones from rising well.

Bake immediately after shaping to maintain coldness and get a good rise.

How to Make the Best Scones

To get the best scones, you need to keep the dough tender and not overwork it. Using cold butter and the right flour makes a big difference. Baking at the right temperature helps them get a golden crust while staying soft inside.

The Best Scones (Sweet Version)

Ingredients:

2 cups (250 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (115 g) cold unsalted butter, cut into small cubes
2/3 cup (160 ml) heavy cream (plus extra for brushing tops)
1 large egg
1 teaspoon vanilla extract
Optional: 1/2 cup dried fruit, chocolate chips, or fresh berries
Optional: coarse sugar for sprinkling on top

Instructions:

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.

In a separate bowl, whisk together the cream, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir gently until the dough just comes together. If you’re adding fruit, chocolate chips, or zest, fold them in at this stage. Be careful not to overmix, as that can make the scones tough.

Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut the circle into wedges, or use a round cutter if you prefer traditional shapes. Place the pieces on the prepared baking sheet. Brush the tops with a little cream and sprinkle with coarse sugar if you like.

Bake until the scones are golden brown and risen, about 15–18 minutes. Let them cool slightly on a wire rack before serving. They’re best enjoyed warm, with butter, jam, or clotted cream.

The Best Scones (Savory Version)

Ingredients:

2 cups (250 g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (115 g) cold unsalted butter, cut into cubes
1 cup (100 g) grated sharp cheddar cheese (or another flavorful cheese)
2 tablespoons fresh herbs, finely chopped (chives, thyme, rosemary, or parsley work well)
2/3 cup (160 ml) milk or heavy cream (plus extra for brushing tops)
1 large egg

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the grated cheese and herbs so they’re evenly distributed.

In a small bowl, whisk together the milk (or cream) and egg. Pour this into the dry mixture and stir until just combined.

Turn the dough onto a lightly floured surface, gently pat it into a circle about 1 inch thick, and cut into wedges or rounds. Place the scones on the baking sheet, brush the tops with a little milk or cream, and sprinkle with extra cheese if you’d like a golden, cheesy crust.

Bake for 15–18 minutes, until puffed and golden. Let cool slightly before serving warm.

Common Mistakes and Solutions

Using warm butter or overmixing the dough can make scones dense and dry. Always use cold butter and mix only until the dough just holds together.

Cutting scones too thin will cause them to bake too fast and dry out. Aim for about 1-inch thickness. Baking at too high or low heat can also affect texture and color.

If your scones aren’t rising well, make sure your baking powder is fresh. Avoid adding too much flour, which can make scones tough.

Creative Flavor Variations

You can easily change up the flavor by adding mix-ins. Try fresh berries, chocolate chips, or dried fruits for sweet versions.

For savory scones, add grated cheese, chopped herbs like rosemary or chives, or a bit of garlic powder. Adjust the salt to balance flavors.

Mix-ins can change dough texture, so reduce flour slightly if adding juicy fruit to keep the dough soft.

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