BaScReAdIn_52110-01.jpg|1
BaScReAdIn_52110-01.jpg|1

Basic Scones

Basic Scones
Make every weekend morning better with this delicious Basic Scones recipe. Designed to help you customize your perfect scone, this recipe is great for adding in a little of this or a little of that to make it just right. Need some inspiration? We've included a few ideas here for blueberry scones with lemon glaze, chocolate chip scones with coconut and our favorite — vanilla scones with vanilla bean glaze. Best of all, this scones recipe is also great just as is! Have fun experimenting in the kitchen with this reliable recipe every baker should have in their wheelhouse.
  • Skill LevelBeginner
    AmountAbout 8 servings
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Ingredients

  • 3 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons cold butter

  • 3/4 cup milk

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon water

  • White Sparkling Sugar, 8 oz.

Instructions

Click to mark complete

  1. Preheat oven to 425°F. Prepare cookie pan with parchment paper.
  2. In large bowl, combine flour, sugar, baking powder and salt; stir to combine. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, whisk milk, 1 egg and vanilla. Add to dry ingredients all at once, stirring to moisten. On well-floured surface, knead dough 5-10 times until it comes together. Shape into 8 in. round (about 1 in. thick); cut into 8 wedges.
  3. Place on prepared pan. In small bowl, whisk remaining egg and 1 tablespoon water together to make egg wash. Brush egg wash over scones and top with sparkling sugar.
  4. Bake 15-17 minutes or until lightly browned around edges. Cool completely on cooling grid.

  5. For Blueberry Scones with Lemon Glaze:

    Add 3/4 cup whole blueberries with liquid ingredients. Omit egg wash and sparkling sugar. To make glaze, whisk together 1 cup confectioners’ sugar, 2 tablespoons lemon juice and 1 teaspoon lemon zest (about 1/2 lemon.) Ice when fully cooled.

  6. For Chocolate Chip Scones with Coconut:

    Add 1 cup semi-sweet chocolate chips and 1 cup sweetened shredded coconut and 1/2 tsp coconut extract with liquid ingredients.

  7. For Vanilla Scones with Vanilla Bean Glaze:

    Split and scrape seeds out of 1 vanilla bean. Discard pod. Place half of seeds with liquid ingredients and reserve half for glaze. Omit egg wash and sparkling sugar. To make glaze, whisk together 1 cup confectioners’ sugar, 2 tablespoons milk and remaining vanilla bean seeds. Ice when fully cooled.

Notes

How To

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