My Favorite Scone Recipe

I love a good scone recipe. And it's taken me a few years, but I have found the perfect scone recipe. And it can be easily adapted to pretty much any type of scone you could want! I've listed a few of the ones I've tried and liked. 

• 2 cups flour
• 6 Tablespoons sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 stick (½ cup) cold butter, cut into pieces
• ½ cup heavy cream
• 1 egg
• 1 teaspoon vanilla
• course sugar (optional)
• heavy cream, milk or buttercream (for brushing) - Also optional.

Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper, set aside. Mix flour, sugar, baking powder and salt in your stand up mixer. Add the butter, piece at a time. Slowly stir in heavy cream, egg and vanilla. Mix just until incorporated. Roll out into an 8 inch circle. Brush with heavy cream, milk or buttermilk and sprinkle with course sugar. Cut into triangles and place about ½ an inch from each other and bake for 12-16 minutes, or until set and edges are starting to brown. Let cool 5-10 minutes before removing to wire racks to cool completely.

Makes 8 scones.

Recipe adapted from:

http://sallysbakingaddiction.com/2014/05/18/strawberry-lemon-poppy-seed-scones/

Make these delicious scones using the above recipe:

Cranberry - Orange Scones

To the flour mixture (before adding butter) zest 1 orange into the flour. Add butter. After adding the liquids, add the juice of the orange and blend well. You might need to add more flour if your orange is super juicy. Fold in 1 cup fresh or frozen cranberries (I've also used dried cranberries and actually prefer the sweetness of the dried better). Bake as normal.

Maple Pecan Scones

Add ¾ cup chopped pecans to the flour mixture (after adding the butter). Follow directions above. While baking make the maple icing: blend 4 cups powdered sugar, ¼ cup milk, 4 Tablespoons butter, melted, 1 Tablespoon brewed coffee, and 2 teaspoons maple extract until well blended and lump free. Once scones have cooled completely ice with maple icing and top with pecans. Let icing dry completely before storing in an airtight container.

Strawberry Lemon Poppy Seed Scones

To the dried mixture (before adding butter) zest in one lemon and add 2 teaspoons poppy seeds. After you've mixed everything together slowly fold in 1 cup chopped strawberries (fresh or frozen). Then bake as normal. Drizzle cooled scones with lemon glaze (if desired): Juice of 1 lemon, 1 cup powdered sugar, 1 Tablespoon heavy cream. Mix together until well blended, adding more powdered sugar as needed to get a good drizzling consistency. 

Cherry Almond Scones

After scones have been mixed, carefully fold in 1 cup (fresh or frozen) cherries (halved is a little easier to work with) and bake as normal. While baking make the Almond glaze: 2 cups powdered sugar, 3 Tablespoons milk or cream, ½ teaspoon almond extract. Mix until well combined. Drizzle over cooled scones and top with sliced almonds. 

Orange Chocolate Chip Scones

Just like the cranberry orange scones, except fold in mini chocolate chips instead of cranberries. 

Caramel Apple Scones

To the flour mixture (before adding butter) add 1 teaspoon ground cinnamon. After scones have been mixed with wet mixture, fold in 1 apple that's been chopped into bite size pieces. Bake as normal. After scones have cooled drizzle with your favorite caramel sauce. I like to use my homemade salted caramel recipe.

More scone ideas to come! :)