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Every day is perfect for scones, and this tutorial will walk you through exactly the way to make tender scones. those scones pop out crisp on the outdoor and great tender and mild within the middle. they’re wonderful!

I’ve made a number of scones through the years. sufficient to say I’ve mastered the recipe for large fluffy scones. once you’ve got a plain scones recipe, you can create many versions with that one recipe.

I’ve used this base for chai pear scones, blueberry buttermilk scones, lemon cream cheese scones with strawberries, and a lot greater. So I notion why no longer provide you with this gentle scone recipe together with my quality suggestions and hints for terrific scones. Use it to create your own amusing flavors!


  • 2 and 3/4 cups (358 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter , cut into pieces
  • 1 cup (240 ml) cold buttermilk
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream , or milk
  • 2 tablespoons coarse sugar


  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. 
  2. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. 
  3. Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  4. Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. 
  5. Cut the circle in half, then cut each half into four triangle shaped wedges. You should have 8 triangles.
  6. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
  7. Position the oven rack in the center of the oven and heat to 400°F. 
  8. Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Serve immediately.


  1. Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
  2. Baked scones will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator. 
  3. Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.

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