Beth's Easy Homemade Scone Recipe | ENTERTAINING WITH BETH

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.

In a large bowl, combine 2 cups of flour, 2 tablespoons of white sugar, 1.5 teaspoons of salt, and 1 tablespoon plus 1 teaspoon of baking powder. Whisk together and set aside.

Cut 10 tablespoons of very cold unsalted butter into small cubes and add to the flour mixture.

Using your fingers, work the butter into the flour until the mixture resembles a coarse meal.

In a small Pyrex pitcher, measure out 1/2 cup of heavy cream, add 1 tablespoon of vanilla extract and 2 eggs, then whisk together with a fork.

Create a well in the center of the flour mixture and pour the heavy cream mixture into the well.

Using a fork, slowly combine the cream mixture with the flour mixture until a dough forms. Switch to a wooden spoon and mix until just combined, being careful not to overmix.

Turn the dough out onto a floured surface, roll it into a ball, and flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes, or freeze for 10 minutes if short on time.

Roll out the dough on a floured surface to about 1/2 inch thickness and cut out scones with a 2-inch cookie cutter. Place them on a parchment-lined cookie sheet until you have about 12 scones.

In a small bowl, crack 1 egg and whisk it. Brush each scone lightly with the egg wash.

Refrigerate the scones for 15 minutes to help them retain their shape while baking.

Preheat the oven to 400 degrees Fahrenheit. Bake the scones for 10 to 12 minutes until they are puffed up and golden brown.

For cranberry orange scones, follow the same steps but add 1/2 cup of dried cranberries and 1.5 teaspoons of grated orange zest at the coarse meal stage. Roll out the dough into a square and cut into triangles instead of rounds. Brush with heavy cream and sprinkle with turbinado sugar before refrigerating and baking.

For chocolate scones, add 3 ounces of chopped bittersweet chocolate at the coarse meal stage, then follow the same steps as before.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens