This small cake is a quick bread, similar to an American biscuit, made of wheat or white flour, sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft, sticky dough that has the ratio of one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven, so the dough sets quickly. This produces a light scone with a flaky golden brown appearance. The texture of the interior of the scone should be light and soft, and white in color.
Note: Light creams, half-and-half, or milk can be used as substitutes in all scone recipes.
Note: Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. Another element that makes scone recipes different then cookies, is that they are baked at a higher than normal oven temperature which gives them a darker, crispier crust. Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk. However, in the past it was the liquid left over after churning butter. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.
Fun Fact: There are two basic types of scones, drop scones (a.k.a. griddle scones) and cream tea scones.
Griddle scones were originally made without baking powder, which did not come into common usage until approximately 1850. For this reason, griddle scones do not rise much.
Cream tea scones grew in popularity with the advent of baking powder. The addition of baking powder resulted in scones with a lighter density and more cake-like texture than the griddle scones. This type of scone was often served warm, under a blanket of Devonshire cream and strawberry jam, complimented by a fine tea.
White Chocolate Blueberry Scone Recipe
Ingredients
2 1/4 cups flour, sifted
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup white chocolate chips
1 cup blueberries
3/4 cup buttermilk, plus 2 tablespoons buttermilk
2 tablespoons powdered sugar
Hardware:Large bowl,Pastry cutter,Cookie sheet
Preheat oven to 375 degrees F. In a large bowl, combine flour, baking powder, salt, and sugar. On a floured surface cut butter into small pieces. Add cut butter to dry mixture and mix with pastry cutter until crumbly.Add white chocolate and blueberries and toss with flour mixture.Add buttermilk and mix until ingredients hold together. Place dough mixture on floured surface and pat into a 9 X 9-inch square.Cut square into thirds. Cut each third into three triangles and place 1 inch apart on cookie sheet.Lightly dust each scone with powdered sugar. Bake for 10 minutes. Transfer scones to a cooling surface.
Cream Scone Recipe
The cream scone recipe is one of the oldest around. A classic that is delicious with cheese spreads!Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup raisins (optional)
Egg Wash:
1 egg
1 teaspoon water
Hardware : Whisk, Large bowl, 2 x small bowl, Pastry brush
2 1/2-inch round biscuit cutter or drinking glass, Cookie sheet, Pastry blender (optional)
Preheat oven to 425 degrees F. Lightly grease a cookie sheet; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture. In a small bowl, stir together the cream, egg, and vanilla extract. Pour cream mixture into flour mixture and stir to combine. Stir in raisins if desired. Lightly flour works surface and hands. Pat dough to a 1/2-inch thickness. Using a 2 1/2-inch round biscuit cutter or glass cut out rounds and place 2 inches part on prepared cookie sheet. Gather scraps and repeat until dough is used. In a small bowl, stir egg and 1 teaspoon of water together. Lightly brush top of scones with egg wash mixture. Bake 13-15 minutes or until lightly browned. Let stand 1 minute then transfer scones to cooling surface.
The cream scone recipe makes 14 scones.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
Note: For simple flavored cream cheese spreads; stir in a few teaspoons of your favorite jam to 3 ounces of softened cream cheese.
Blueberry Scone Recipe
We tried several recipes before finding this one. If you’re looking for a blueberry scone recipe that has just the right amount of sweetness and blueberry taste, this is it.Ingredients
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or heavy whipping cream
1 egg
1 pint fresh blueberries
Orange Glaze:
1 tablespoons unsalted butter
1 cups powdered sugar, sifted
1 oranges, juiced and zested
Hardware :Whisk,Medium bowl,Large bowl,Parchment paper,Baking sheets
Preheat oven to 400 degrees F. Line cookie sheet with parchment paper; set aside.
In a large bowl, whisk together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. In medium bowl, mix buttermilk and egg together, and then add to the flour mixture. The most difficult part of preparing this recipe is when folding the blueberries into the dough. At the store, buy just ripe, firm blueberries. Stir mixture 3-4 times and then add blueberries. Only work dough long enough to incorporate the blueberries. In some cases, using flour coated hands in some cases is easier than using a spoon. Drop large tablespoons of batter on prepared cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze (optional).
Orange Glaze:
Combine butter, sugar, orange zest, and juice over a double boiler or microwave in safe container. Cook until butter and sugar are melted and mixture has thickened.Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
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