My new obsession? Creating new seasonal variations of one of my favourite treats. To be honest, I think I spent way too much time thinking about it…

What is the secret to making perfect scones?

Honestly, I think the best scone recipes are the simplest. I have been using the same scone recipe for YEARS and have just been modifying the flavours as I go. It is foolproof and works out perfectly over time.

Using cold butter will assure you get the perfect rise in your scones, and you avoid having their smaller dense scones.

When it comes to mixing, do it manually. This isn’t a job for your mixer. A wooden spoon, danish whisk or using your hands will do the trick. You don’t want to overmix, it will make your scones tough.

Once your scones are shaped and ready on your baking pan, place them in the fridge for about 20-30 minutes before baking. This is a simple trick that you make your scones perfectly flakey.

Looking for a different scone variation?

If you like this simple scone recipe and want to try something different, try these Apple & White Chocolate Scones or these Caramelized Onion & Cheddar Scones that are both cozy and perfect for this weather. If you want to pack them with fruit, try these Double Berry Scones that are one of the most popular recipes on MayEightyFive.com.


Ingredients:

  • 2 + 3/4 cups of flour

  • 2 tsp of baking powder

  • 1/3 cup of sugar

  • 1/2 tsp of salt

  • 1/2 tsp of baking soda

  • 4 oz of cold butter, cut into small cubes

  • 1 egg

  • 2 tbsp of heavy cream

  • 1/2 cup of milk or your favourite non-dairy alternative

  • 1 tbsp of finely chopped fresh basil leaves

  • zest of 1/2 an orange

DIRECTIONS:

  1. Preheat your oven to 400 F and line a baking sheet with parchment paper or a baking mat.

  2. In a large mixing bowl; combine the flour, baking powder, baking soda, salt and sugar. Mix to combine all the ingredients.

  3. Cut your butter into small chunks and then using your hands or wooden spoon, work it into the dry ingredients.

  4. Add in the egg, milk and cream. Use a fork or spoon to mix the wet ingredients in.

  5. Add in your finely chopped fresh basil and orange zest.

  6. On a floured surface, roll out the dough into an 8-inch circle. Cut the circle into 8 slices and transfer onto a baking sheet.

  7. Lightly brush each scone with some of the heavy cream.

  8. Place the baking sheet right into the fridge and allow it to cool for up to 20 minutes if time allows. This will help bake flakey scones, but if pressed on time…this step can be skipped.

  9. Bake scones for about 20 minutes, or until edges start to turn golden. If your scones are on the thicker side, they might need an additional 3-4 minutes.

  10. Let cool slightly before serving. Store in an airtight container for up to 4 days. When you want to reheat, pop them in the toaster oven for a few minutes!

    These also freeze very well. Keep frozen for up to two months in a freezer bag!

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