Basic Scone Recipe
Serves: 8
Source: lordbyronskitchen.com
Ingredients:
1 2/3 cups all purpose flour
3 tablespoons butter, softened
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
1 cup add-in ingredient, see note
Optional: coarse sugar for decoration/garnish
Instructions:
Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
In a large bowl, add the flour, sugar, butter, baking powder and salt. Use a fork to blend together these ingredients, mushing the butter into the dry ingredients as you go along. The end result should look like a coarse crumb mixture. Set aside.
Next, in a separate bowl, whisk together the egg, milk, and vanilla extract. Set aside.
If adding ingredients, stir them into the dry crumbly mixture now.
Lastly, pour in the milk and egg mixture and use the fork to fold ingredients together. Don’t overmix – the dough will form quite quickly and shouldn’t be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 3/4 – 1 inch thick.
Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
Remove from oven and transfer to a wire cooling rack immediately.
Notes:
If you’re adding flavour ingredients, use a one cup measure. More than that will not allow the dough to come together enough to form into a scone – it will be too dry. You can add more than one dry ingredient, just be sure the total amount is one cup; for instance, for my Toffee Almond Crunch scone, I used 1/2 cup sliced almonds and 1/2 cup toffee bits.Lastly, if you’re adding lemon, like I did for by cranberry and blueberry scones, just add freshly grated lemon zest – that’s all you need and you will not need to change the amounts of any other ingredients. About a tablespoon of freshly grated lemon zest will give you lots of lemon flavour!If garnishing with coarse sugar, whisk an egg with one teaspoon of water. Brush the tops of the scones with the egg wash and sprinkle the desired amount of sugar on top before baking.
Use dried add-ins; stay away from fresh berries and fruit for this recipe!
In the recipe, just follow the instructions and pick a cup of your favourite add-in; try to stick to dry ingredients. If you want to add fresh berries, the texture of the scone will change greatly, because of the extra moisture. To be honest, I would stay away from fresh berries and fruits for this particular recipe.
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Serves: 8
Source: lordbyronskitchen.com
Ingredients:
1 2/3 cups all purpose flour
3 tablespoons butter, softened
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
1 cup add-in ingredient, see note
Optional: coarse sugar for decoration/garnish
Instructions:
Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
In a large bowl, add the flour, sugar, butter, baking powder and salt. Use a fork to blend together these ingredients, mushing the butter into the dry ingredients as you go along. The end result should look like a coarse crumb mixture. Set aside.
Next, in a separate bowl, whisk together the egg, milk, and vanilla extract. Set aside.
If adding ingredients, stir them into the dry crumbly mixture now.
Lastly, pour in the milk and egg mixture and use the fork to fold ingredients together. Don’t overmix – the dough will form quite quickly and shouldn’t be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 3/4 – 1 inch thick.
Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
Remove from oven and transfer to a wire cooling rack immediately.
Notes:
If you’re adding flavour ingredients, use a one cup measure. More than that will not allow the dough to come together enough to form into a scone – it will be too dry. You can add more than one dry ingredient, just be sure the total amount is one cup; for instance, for my Toffee Almond Crunch scone, I used 1/2 cup sliced almonds and 1/2 cup toffee bits.Lastly, if you’re adding lemon, like I did for by cranberry and blueberry scones, just add freshly grated lemon zest – that’s all you need and you will not need to change the amounts of any other ingredients. About a tablespoon of freshly grated lemon zest will give you lots of lemon flavour!If garnishing with coarse sugar, whisk an egg with one teaspoon of water. Brush the tops of the scones with the egg wash and sprinkle the desired amount of sugar on top before baking.
Use dried add-ins; stay away from fresh berries and fruit for this recipe!
In the recipe, just follow the instructions and pick a cup of your favourite add-in; try to stick to dry ingredients. If you want to add fresh berries, the texture of the scone will change greatly, because of the extra moisture. To be honest, I would stay away from fresh berries and fruits for this particular recipe.
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