Hot from the oven! |
This is a wonderfully easy and delicious recipe that allows you to have piping hot scones on the table in less than 30 minutes. They are soft and flaky inside and lightly crisp outside.
This basic recipe is a perfect base for any number of add-ins. I used these Strawberry Jammy Bits from King Arthur Flour.
Yield: 18 scones – I baked half and froze half before baking them
Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
In a large bowl, blend:
3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3 Tablespoons Sugar
1 teaspoon Salt
Whisk 1 Egg into 1 cup Buttermilk ans set aside.
Using a pastry blender, cut in:
8 Tablespoons Butter
When mixture is crumbly, cut in reserved Buttermilk mixture.
Add 1 cup Strawberry Jammy Bits (or other fruit/nut bits)
You will probably have to finish mixing everything together by hand.
Serve with butter |
Cut dough in half. Roll out to about 3/4-inch thickness. Cut into scones with 2-inch round cutters and space out evenly on prepared sheet.
Bake for 12 – 15 minutes until golden brown.
Serve warm with butter.
Recipe from The King Arthur Flour Baker’s Companion, 10th Anniversary Edition.
Melk Abbey, Austria |
Mary Hirsch says
I could eat a scone for breakfast every morning. When you freeze them before baking them, do you just add oven time when you take them from the freezer? No need to defrost, right? Of all the food bloggers I read, you make the best use of sourcing and purchasing unique and special add-ons, spices, spice mixes, oils, vinegars and the like produced by not only Pensey’s or King Arthur but little boutique companies. I almost always get a “nugget” of some kind from your Posts.
Susan Lester says
Yes, Mary,
Just add about 5 minutes to the baking time – you may also want to reduce the temperature to 425 degrees.
Thanks for your wonderful comments!
Have Apron....Will Bake says
I love scones, and these one look great!!
Laura (Tutti Dolci) says
I love the jammy bits, delicious scones!
Paula @ Vintage Kitchen says
These are light and fluffy, just the way I like my scones! Those jammy bits are such a great invention.
Liz Berg says
Thank you for your kind words, Susan.
PS…your scones look PERFECT.
Cocoa and Lavender says
I am always amazing at how many different recipes there are out there for scones – and how different they are, too. Yours is similar to my Gramma’s but I want to try it and see how they differ in the end. Hers has no baking soda and it uses cream instead of buttermilk. I love the jammy bits idea – Gramma used the traditional currants (soaked in brandy). Thanks for this recipe! ~ David
Christina Conte says
I shouldn’t have looked at these now! 🙁 I want one so badly, because they look absolutely perfect…just add tea! You better hope I don’t find out where you live as you’ll find me on your doorstep one day! 🙂 CC