Master Scone Recipe (Any Flavor)

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill Time: 20

Total Time: 50

Servings: scones

Calories: 345kcal

Author: Becky Hardin - Easy Dessert Recipes

Learn how to make scones that are perfectly delicious with the ideal texture! This master scone recipe is just so simple, so easy, and so good. Make any flavor you like (raspberry, blueberry, chocolate chip, or cheddar), all with this one step by step recipe!

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Equipment

Kitchen Scale (optional)
Food Processor
Baking Sheet

Ingredients

1¾ cups all-purpose flour 210 grams
¼ cup cornstarch 28 grams
⅓ cup granulated sugar 67 grams
1 tablespoon baking powder 12 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams, cubed (1 stick)
¾ cup heavy cream 170 grams
1 large egg 50 grams
1 teaspoon pure vanilla extract 4 grams

Optional Add-Ins (see notes)

Raspberries
Blueberries
Chocolate chips
Cheddar cheese

Egg Wash

1 large egg 50 grams, lightly beaten
1 teaspoon water 5 grams

Instructions

Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.
1¾ cups all-purpose flour, ¼ cup cornstarch, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
Next add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.
½ cup unsalted butter
In a large bowl, whisk together the heavy cream, egg, and vanilla. Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. If using any add-ins, add them to the dough now.
¾ cup heavy cream, 1 large egg, 1 teaspoon pure vanilla extract, Raspberries, Blueberries, Chocolate chips, Cheddar cheese
Turn the dough out onto a lightly floured surface and shape it into an 8” round circle. It may look dry at first but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
Place the scones on a parchment lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat your oven to 350°F.
When the oven is fully preheated, brush the scones with egg wash and sprinkle them with coarse sugar, if using. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.
1 large egg, 1 teaspoon water
Allow the scones to cool completely before enjoying.

Notes

For Raspberry Scones, stir in 1 cup of frozen raspberries.
For Blueberry Scones, stir in 1 cup of fresh or frozen blueberries and 1 teaspoon of fresh lemon zest.
- I like to top blueberry scones with a simple vanilla glaze. Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Drizzle over the baked scones and allow the glaze to set completely before storing.
For Chocolate Scones, stir in 1 cup of chocolate chips. I recommend Guittard or Ghirardelli but feel free to use what you have on hand.
For Cheddar Scones, omit the sugar and vanilla from the recipe above and stir in 1 cup of shredded cheddar cheese.
- I like to top my cheddar scones with a garlic-chive butter but it is optional. To make the butter, stir together 3 tablespoons of melted butter with ½ teaspoon garlic powder and 1 tablespoon thinly sliced chives. Brush over the scones when they come out of the oven and sprinkle with flakey sea salt.
Tips
- Cold butter is very important! I like to leave it in the fridge until the minute I'm ready to use it.
- Let the dough chill in the freeze while the oven preheats. This works better (and faster) than chilling in the fridge.
- I recommend letting the scones cool after baking. But you can quickly heat them up if you prefer them warm.

Storage: Store scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition