Description
This simple scone recipe yields tender, flaky scones perfect for breakfast or teatime. Made with basic pantry ingredients like all-purpose flour, cold butter, buttermilk, and eggs, these scones come together quickly and can be customized with optional add-ins such as chocolate chips or fresh berries. The recipe includes step-by-step instructions to ensure a light, layered texture through a lamination folding technique, finishing with a golden, soft crust when baked.
Ingredients
Scale
Plain Scones:
- 2 ¼ cups (270g) all-purpose flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (118ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
Add-Ins (optional, total 1-1.5 cups):
- 1 cup (170g) chocolate chips (mini chocolate chips recommended)
- 1 cup (170g) white chocolate chips
- 1 cup (120g) fresh raspberries, broken into pieces and frozen
- 1 cup (150g) blueberries
- 1 cup (167g) strawberries, chopped
Instructions
- Adjust flour for berries: If using raspberries, add an extra ¾ cup (90g) flour; if using blueberries or strawberries, add an extra ¼ cup (30g) flour to offset moisture from fresh fruit.
- Combine dry ingredients and cut in butter: In a large bowl, mix flour, sugar, baking powder, and salt. Add cold, cubed butter and cut it into the mixture with your hands or a pastry cutter until pea-sized butter pieces remain.
- Add wet ingredients and combine: Make a well in the flour mixture and pour in buttermilk, vanilla extract, and egg. Gently mix with a spatula until a thick, sticky dough forms. Stir in any desired add-ins evenly.
- Knead the dough: On a floured surface or silicone mat, gently knead the dough until fully incorporated. Add 1-2 tablespoons extra flour if the dough feels too sticky.
- Lamination folds: Fold the dough in half, press down slightly, turn 90 degrees, and fold in half again. Repeat this folding and turning 4-5 times to create flaky layers.
- Shape and chill: Form the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate the disc for 5-10 minutes.
- Cut into wedges: Use a knife or pizza cutter to slice the disc into 8 equal wedges.
- Prepare for baking: Arrange scones 2-3 inches apart on a baking sheet lined with a silicone mat or parchment paper.
- Freeze and preheat oven: Freeze the scones for 30 minutes. During the last 5 minutes, preheat the oven to 400ºF (204ºC).
- Add egg wash and bake: Brush scone tops with egg wash (1 large egg mixed with 1 Tbsp water), buttermilk, or heavy cream. Optionally sprinkle with coarse sanding sugar. Bake for 20-26 minutes until lightly golden.
- Cool and serve: Remove from oven and allow scones to cool slightly before serving.
Notes
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend such as King Arthur’s Gluten Free Measure for Measure Flour with excellent results.
- Storage: Store scones in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Make Ahead: Shape and cut dough, refrigerate overnight, and bake straight from the fridge the next day.
- Freezing: Freeze unbaked scones on a baking sheet until solid, then transfer to a freezer bag. Freeze up to 2 months. Bake from frozen, adding 2-3 minutes to baking time.
Keywords: scones, simple scones, breakfast pastry, baked scones, berry scones, chocolate chip scones, buttermilk scones