I have always LOVED scones. Maybe it is my Irish and Scottish ancestory coming out:) I love the way they taste and I love how easy they are to make. This recipe has become my favorite for scones–all different kinds! No matter if you choose to make them sweet or savory this basic recipe always turns out perfect! I can whip a batch up quickly on a Saturday morning and it helps to softened the blow of the list of “Saturdays jobs” that is set out for them on the kitchen counter. The scones pictured above are Cinnamon with a Maple glaze. My boys loved this variation so much that I made them two weekends in a row! I will share my favorite sweet variations to this basic recipe and then some of my favorite savory variations will be another post. The sky is the limit with this recipe! I would love to hear what you come up with! Enjoy!
*speaking of needing your ideas–do you have an Elf on the shelf? Ours is back–with a fun idea challenging the boys to daily service (more here) but I would LOVE to hear what your elf is up to:) It is so much fun but sometimes our little guy forgets to move! oops!!
A little note–I usually use buttermilk because that is what I normally have on hand, but cream is wonderful too!
- 2 cups all purpose flour
- ⅓ cup sugar (omit for savory variations-see below)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, butter into pieces
- ¾ buttermilk or whipping cream
- extra cream or egg wash (1 egg mixed with 1 TB milk) for brushing the tops
- Preheat oven to 400. Stir together first four ingredients in a large bowl or food processor. Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas. Place mixture in freezer for 5 minutes. Stir in any add ins (see variations below) and then add ¾ buttermilk or cream, stirring until just until dry ingredients are moistened. Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly) Cut round into 8 wedges (or 12 if desired--just cut down bake time a little) Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first). Brush tops with whipping cream or egg wash. Bake at 425 for 13-15 minutes until golden brown.
- Cinnamon Maple glazed: Add 3 tsp cinnamon to dry ingredients (and if desired ½ cup chopped toasted pecans). Glaze with 1 tsp soft butter, 2 TB maple syrup mixed with 1 cup powdered sugar.
- Lemon Poppy seed: Add with the cream, zest of 2 lemons and 1 TB of poppyseeds. Glaze with 1 TB fresh lemon juice and ½ cup powdered sugar or enough for right drizzling consistency.