Scone Recipe – a classic afternoon treat  that is soft and fluffy on the insides with that signature crusty and flaky exterior. So easy, buttery, lightly sweetened with a little kick of lime zest for an extraordinaire breakfast or snack time experience!

Nothing compares to that joy of weekend baking especially when you do it with your loved ones. A simple baking could somehow transcends to a de-stressing activity, especially when you just had a pretty crazy week. And you don’t need to make those intricate baking recipe to experience the fun and joy. It could be as simple as this Chocolate Chip Cookies for a weekend movie night munching or this failproof Scone recipe for an afternoon tea time.

This vanilla Scone recipe is the most basic scone recipe that you need to know before you head on all those fancier scone recipes. Although Pineapple and White Chocolate Scones are tempting, too. 

What are Scones ?

Scones often get a bad rap since most of those that we often see in cafes or bakeshops are either as hard as a rock or too bland to our liking. This one here is not one of those.

Although those round scones look similar with the Southern Buttermilk Biscuits, scones are a British thing that are lightly sweetened and a basic component of an afternoon tea light meal (or cream tea). They are usually slathered with jam and clotted cream (which I’ll be sharing tomorrow 😉 ) along with a warm tea or, in other cases, a cup of coffee.

Scones closely resembles to those quick breads (see the list HERE) which uses baking powder as a leavening agent instead of yeast. They are soft, buttery and tender on the inside and somewhat crusty or hard on the outside.

How To Make Scones  In Advance

It’s always nice to have something fresh-from-the-oven, especially when the craving kicks up. Yes, you could totally make these scones in advance so you can easily pop some in the oven when you want to without laboring too much in the kitchen. They are best enjoyed when warm and freshly baked.

Can You Freeze Scones?

Yes, you sure can. And this is what I would usually do. I just make a big batch of scones, shape them and place them in a single layer in a baking sheet and flash freeze for 30 minutes or whenever they’re solid enough to touch. Then I transfer them in a ziploc or freezer-friendly bag and store  in the freezer for up to a month.

You can bake them right off the freezer (without the need to thaw) and just add a couple of extra minutes when baking.

Can I Refrigerate Scone Dough Overnight?

Another way to make scones in advance, is to cut and shape the dough and place it in the fridge overnight then bake the next morning. Any longer than that it  should be frozen (please see notes above). Never leave  your unbaked scone dough out for an hour or two or they won’t rise properly. 

If you want to simply make just the dough ahead, wrap the “dough ball” in a cling wrap or foil and chill for up to 2 days. Then cut them in portions as per instructions below.

How Do You Reheat Scones?

If you’re looking to bake ahead the scones and enjoy them later on, what you could do is reheat them in the microwave for a few seconds or in the oven. Place room-temperature scones in a baking sheet and lightly tent them with foil and warm in a preheated 350F oven for about 10 minutes.

Scone Flavors That You Could Make

There are so many ways to glam up this standard basic scone recipe. Two of my favorite ways is adding them with pineapples and white chocolate OR with raspberries and white chocolate. 

Here are other flavors that you could add to this scone recipe:

1. Chocolate chunks
2. Toasted Unsweetened Shredded Coconut and grated lime rind
3. Roasted Strawberries
4. Fresh or frozen blueberries and lemon zest
5. Cinnamon and chocolate chips
6. Dried fruits or raisins

How Do You Serve Scones?

Serve these scones fresh and warm. You could enjoy them as it is with a warm coffee or tea and slather them with either butter, jelly, honey, Nutella (obviously my son’s favorite choice) or jam and copious amount of clotted cream (which I’ll be sharing tomorrow). 😉 Want a little more vibrant pair to these scones? Heck yes, you can top them with this homemade Orange Curd. 

These super easy scones are either served for breakfast, snacks or afternoon tea time.

Enjoy!

Tips and Notes:

1. Dough should be soft and somewhat sticky. If too sticky, just add a small amount of flour, just enough for it to be workable. Less f,our is better than more.
2. You can drizzle the freshly baked scones with melted white chocolate or sprinkle it with white sugar prior to baking for an extra crusty top.
3. Store leftover scones in an airtight container at a room temp for 3-5 days or wrapped them in foil in an airtight container and refrigerate.
4. To reheat, place scones in a baking sheet and lightly tent them with foil and warm in a preheated 350F oven for about 10 minutes or in a microwave for a few seconds.
5. Use cold cuts of butter and cold sour cream.  Using cold ingredients is the secret to the flakiest scones. Keep your butter and cream in the fridge until you’re ready to make the dough.
6. DO NOT over mix the dough or else you’ll have a tough and chewy scones.
7. If you don’t have sour cream readily available, substitute it with buttermilk or check out other substitutes HERE.

5 from 1 vote

Print

Scone Recipe

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

Scone Recipe - a classic afternoon treat  that is soft and fluffy on the insides with that signature crusty and flaky exterior. So easy, buttery, lightly sweetened with a little kick of lime zest for an extraordinaire breakfast or snack time experience!

Course: Breakfast, Snack

Cuisine: British

Keyword: baking, breakfast, brunch, quick recipes, quick snack, snacks

Servings: 10 round scones

Calories: 293 kcal

Author: Immaculate Bites

Ingredients

• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 3 teaspoons (12 g) baking powder
• ½ teaspoon (2.5 g) salt
• 1 tablespoon (6 g) freshly grated lime zest
• 8 tablespoons (112 g) unsalted butter , cold and cut in 1-inch cubes
• 1 ½ cups (345 g) sour cream
• 2 teaspoons (8 ml) vanilla extract

Instructions

1. In a large mixing bowl, whisk together flour, sugar, baking powder, salt and lime zest.

2. Quickly cut butter into flour mixture using your fingertips until the mixture resembles coarse crumbs, this might take about 3 to 5 minutes.

3. Make a well in the center of the bowl and add sour cream and vanilla extract. Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about 1 minute.
   

4. Transfer dough onto a floured board or surface; then knead about 3-4 times- just enough for it to come together. 

5. Gently press the dough down to 1 inch thick, use a 2-inch round cookie cutter or a glass to cut out the biscuits into thick circles, press remaining scraps into another whole piece and cut again until the dough has been used up. You can also cut dough into 8 wedges using a knife or bench scraper.

6. Separate wedges and place on an ungreased baking sheet. Brush the top of scones dough with cream.

7. Bake at 400°F for 12 minutes or more , until lightly browned. Start checking after 12 minutes.

8. Remove, let it cool on a wire rack for about 5 minutes and serve warm with clotted cream.

Recipe Notes

1. Dough should be soft and somewhat sticky. If too sticky, just add a small amount of flour, just enough for it to be workable. Less flour is better than more.
2. You can drizzle the freshly baked scones with melted white chocolate or sprinkle it with white sugar prior to baking for an extra crusty top.
3. Store leftover scones in an airtight container at a room temp for 3-5 days or wrapped them in foil in an airtight container and refrigerate.
4. To reheat, place scones in a baking sheet and lightly tent them with foil and warm in a preheated 350F oven for about 10 minutes or in a microwave for a few seconds.
5. Use cold cuts of butter and cold sour cream.  Using cold ingredients is the secret to the flakiest scones. Keep your butter and cream in the fridge until you're ready to make the dough.
6. DO NOT over mix the dough or else you'll have a tough and chewy scones.
7. If you don't have sour cream readily available, substitute it with buttermilk or check out other substitutes HERE.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

How To Make Scones

In a large mixing bowl, whisk together flour, sugar, baking powder, salt and lime zest. Quickly cut butter into flour mixture using your fingertips until the mixture resembles coarse crumbs, this might take about 3 to 5 minutes.

Make a well in the center of the bowl and add sour cream and vanilla extract. 

Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about 1 minute. Transfer dough onto a floured board or surface; then knead about 3-4 times- just enough for it to come together. 

Gently press the dough down to 1 inch thick, use a 2-inch round cookie cutter or a glass to cut out the biscuits into thick circles, press remaining scraps into another whole piece and cut again until the dough has been used up. You can also cut dough into 8 wedges using a knife or bench scraper. Separate wedges and place on an ungreased baking sheet. Brush the top of scones dough with cream.

Bake at 400° for 12 minutes or more , until lightly browned. Start checking after 12 minutes. Remove, let it cool on a wire rack for about 5 minutes and serve warm with jam and/or clotted cream.