HOW TO MAKE SCONES | basic scone recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

clotted cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped cream

Greek yogurt offers a lighter alternative.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/2 teaspoon of salt, and 1 tablespoon of baking powder in a large mixing bowl and whisk together until well combined.

Cut 4 ounces of cold unsalted butter into small pieces and add to the flour mixture. Use a pastry cutter to cut the butter into the flour until it resembles coarse meal.

Add 1 cup of frozen blueberries to the mixture and toss to combine.

In a separate bowl, combine 1/2 cup of heavy cream, 1 large egg, lemon juice, and lemon zest. Whisk until well combined.

Add the wet ingredients to the dry ingredients and mix together just until combined, being careful not to overmix.

Dump the dough onto a lightly floured countertop and gently bring it together into one piece.

Press the dough out to about 1 inch thick and fold it in half. Turn it 90 degrees and press it out again. Repeat this folding process about six times.

Pat the dough into a circle about 1 inch thick and cut it into 8 triangles using a bench knife or knife.

Transfer the scones to a parchment-lined baking sheet and brush the tops with a little cream. Dust with sanding sugar.

Preheat the oven to 425°F and bake the scones for about 15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens