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Home / Baking

Scone Recipe

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Author: Imma Published:5/09/2019Updated:4/21/2021
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Scone Recipe – a classic afternoon treat that is soft and fluffy on the inside with that signature crusty and flaky exterior. So easy, buttery, lightly sweetened with a little kick of lime zest for an extraordinary breakfast or snack time experience!

Scone Recipe

Nothing compares to that joy of weekend baking especially when you do it with your loved ones. Simple baking time 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 recipes 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 any 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 use 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.

Scone Recipe

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 out of the freezer (without the need to thaw) and you just add a couple of extra minutes when baking.

Scone Recipe

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 on 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 amounts of clotted cream (which I’ll be sharing tomorrow). 😉 Want a little more of a 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.

Scone Recipe

Enjoy!

Watch How To Make It

 

 

 

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Different types of bread featuring Scones on a white serving bowl with circle scones on a saucer with chocolate sauce
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Scone Recipe

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!
5 from 3 votes
Prep: 15 mins
Cook: 12 mins
Total: 27 mins
British
Servings 10 round scones

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

  • 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°F 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 clotted cream.

Tips & 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.

Nutrition Information:

Serving: 1round scone| Calories: 293kcal (15%)| Carbohydrates: 38g (13%)| Protein: 5g (10%)| Fat: 13g (20%)| Saturated Fat: 8g (50%)| Cholesterol: 36mg (12%)| Sodium: 143mg (6%)| Potassium: 234mg (7%)| Fiber: 1g (4%)| Sugar: 6g (7%)| Vitamin A: 395IU (8%)| Vitamin C: 0.5mg (1%)| Calcium: 109mg (11%)| Iron: 1.9mg (11%)
Author: Imma
Course: Breakfast, Snack
Cuisine: British
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Scone Recipe
Amount Per Serving (1 round scone)
Calories 293 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 143mg6%
Potassium 234mg7%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 395IU8%
Vitamin C 0.5mg1%
Calcium 109mg11%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.

Scone Recipe
Scone Recipe
Scone Recipe

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Comments & Reviews
  1. Eva Peter says

    Posted on 7/25 at 1:19PM

    I will try the receipt

    Reply
  2. Sue says

    Posted on 5/30 at 2:54AM

    Can I use cooking oil instead of butter. What should be the measurements?

    Reply
    • ImmaculateBites says

      Posted on 5/30 at 7:31PM

      The taste and texture will differ. But yes, you can. Use 4 tablespoons of oil. Do let me know how it works for you!

      Reply
  3. Lynette says

    Posted on 10/25 at 3:41AM

    hi would like you to send recipies to myemail adress.please

    Reply
    • Imma says

      Posted on 10/25 at 10:02AM

      I would love to! You can subscribe to my newsletter on the homepage of my site! 🙂

      Reply
  4. Rachel says

    Posted on 5/16 at 7:45PM

    5 stars
    Excellent flavor…just the right amount of sweetness! Mine took about 20 minutes to bake. Lovely! Thanks for the recipe!

    Reply
  5. Akosua says

    Posted on 5/10 at 8:12AM

    Please what can you use in place of lime zest?

    Reply
    • imma africanbites says

      Posted on 5/10 at 4:30PM

      Hi. You can replace it with lemon zest or lime extract instead.

      Reply
  6. Julia Cochrane says

    Posted on 5/10 at 2:39AM

    I had tried Southern biscuits, ingredients very similar but is with premier Self Raising Flour and no Baking Powder,This mother’s Day,I will made them,because I run out of S.R.Flour,wishing me GOOD LUCK,ALSO I HAVE TO CONVERT 400 F. TO CELSIOUS,THANKS

    Reply
  7. Michael says

    Posted on 5/9 at 11:54AM

    5 stars
    These sound interesting. I am English, so I’m used to either plain scones or those with fruit in the mix, usually Sultanas. I’ve never had one thats hard as a rock but no doubt they might get that way the longer they are left, like days.
    Plenty of butter and strawberry Jam inbetween is my favourite. That or cream so thick you can stand a strawberry on. Cornish is best.

    Reply
    • imma africanbites says

      Posted on 5/10 at 6:55AM

      Hi, Michael. Would love for you to try this. And yes to strawberry jam and/or cream. 🙂

      Reply
      • Olivia blankson says

        Posted on 6/14 at 3:12AM

        5 stars
        I have tried this receipe 4 times both with sour cream or buttermilk and less sugar, always comes out perfect. My family thinks I’m a good baker but i know its tue receipe

      • ImmaculateBites says

        Posted on 6/14 at 7:04AM

        That’s great Olivia. So happy to hear this . Thanks for the feedback.

  8. Melanie says

    Posted on 5/9 at 8:32AM

    I will try. I love your recipes.

    Reply

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