The best scones recipe any taste! +video
The best scones recipe any taste! +video
Bake some blueberry scones for a delicious breakfast or brunch. They are flaky, buttery, and easy to make!
Scones are delicious pastries, perfect for breakfast or brunch! You can pair it with fruit salad, healthy egg muffins, and some homemade lemonade.
What are scones?
Scones are one of our favorite breakfasts! ! There are many varieties to choose from, today we want to share a simple scones recipe that can be customized in any way you want.
But what is a scone? Scones vary depending on where you live. For some reason, sweet scones made by people living in Utah are very similar to fried bread, but in other parts of the world, scones are very similar to biscuits.
The difference between scones and biscuits is the amount of sugar and fat, as well as the use of sweet and savory ingredients for flavoring. The more traditional scones are fairly simple, usually topped with butter, jam or curdled cream. This scones recipe uses blueberries to add flavor. Read on for more delicious flavor variations that you might want to try.
How to make scones
Prepare. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone liner and set aside.
Dough. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate the cold butter into the flour mixture and stir gently with your hands to add the butter.
In a small bowl, whisk together the sour cream, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until the dough starts to come together. Mix the blueberries gently, being careful not to crush them.
Cutting and baking. On a lightly floured surface, pat the scone dough into an 8-inch circle about 1 inch thick. Cut the dough into 8 wedges and place the wedges on the prepared baking sheet. Bake for 15-17 minutes, until light golden brown.
Recipe tips
Cold butter is really important! In fact, the use of all cold ingredients is the key to the success of scones. Grate cold or even frozen butter and mix it into the dough. Use cold eggs and cream. The colder the butter, the more steam it releases, forming thinner air pockets in the crispy crust.
Don’t overwork the dough: One reason is to prevent the butter and other ingredients from overheating. Another reason is so that you don’t over-activate gluten. The more you mix and knead the dough, the more active the gluten, which makes the scones denser and chewy, rather than flaky and airy.
Change shape: I often use cookie cutters when making biscuits. Particularly interesting when using holiday churches. Don’t cut the dough into 8 wedges, use a cookie cutter to press out your shape as described in the instructions. You may need to adjust the baking time according to the size of the shape. Make sure that all shapes are similar in size so that they all bake at the same speed.
Tips for crispy skin:
- For a crisper crust, make sure there is space between the various parts on the baking sheet. If you put these pieces together, you will get softer scones.
- To keep your crust crispy, be sure to cool it without covering it. If you cover the scones while they are cooling, the moisture will create a softer crust.
Scones changes
The basic dough recipe for these scones is simple, and It is easy to adapt to different taste combinations. I made this recipe with fresh blueberries, but it is easy to customize the recipe to any flavour scones you like.
To change the recipe, add ½ cup of dried fruit or ¾ cup of fresh fruit of your choice. You can also add different condiments, or even mix chocolate chips or coconut. Here are some of my favorite flavor combinations:
- Cinnamon Chip Scones—Mix 1 teaspoon of cinnamon with the dry ingredients, then fold ½ cup of cinnamon chips after the dough is mixed. Sprinkle with cinnamon sugar before serving.
- Blueberry Lemon Scones-Mix the peel of a lemon with dry ingredients, then add 1 teaspoon of lemon extract and wet ingredients. Add Âľ cup of fresh blueberries before baking.
- Cranberry Orange Scones – Mix the peel of an orange with the dry ingredients, then fold ½ cup of dried cranberries after the dough is mixed.
The flavor combinations are endless!
How to store
Follow these simple tips to store delicious scones!
Dough: You can shape the scones and store them in the refrigerator overnight to bake them in the morning. Before putting them in the refrigerator, be sure to cover the baking sheet with plastic wrap.
You can also freeze them into dough for baking later. Put the formed dough on the baking sheet and put it in the refrigerator. Once the scones are hard, transfer them to a freezer-safe storage container. I recommend freezing for 3-4 weeks, otherwise the effect of the starter will start to decline and the scones will not be as light and airy as you want.
bake: Let the scones cool before storing. You can store them in an airtight container on the counter for 2-3 days, or in the refrigerator for up to 3 months. You may want to separate the scones with parchment paper, or wrap them individually with plastic film to prevent them from freezing each other.
For more breakfast recipes, please check:
Course breakfast, dessert
American cuisine
Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
8 servings
Calories 292 kcal
Author Little Luna
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter cold
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup fresh blueberries
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone liner and set aside.
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In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate the cold butter into the flour mixture and stir gently with your hands to add the butter.
-
In a small bowl, whisk together the sour cream, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until the dough starts to come together. Mix the blueberries gently, being careful not to crush them.
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On a lightly floured surface, pat the scone dough into an 8-inch circle about 1 inch thick. Cut the dough into 8 wedges and place the wedges on the prepared baking sheet. Bake for 15-17 minutes, until light golden brown.
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