Scones Three Ways

Kaylie
May 13, 2020
3 min read

This recipe I take one basic scone recipe and just change the mix ins to make three different scones.

Savoury or sweet and perfect for tea. I made ham and cheddar scones, mixed berry and lemon scones and earl grey and honey scones. Scones are very quick to make and you can add anything you want to them.

It’s important when making scones to not overwork your dough, this helps them have that flaky, buttery texture. No mixer or rolling pins are needed for this recipe, you can use a spatula and your hands for mixing and shaping.

Scones Three Ways

recipe makes 8 scones

Basic Scone Recipe

Ingredients:

- 2 cups all purpose flour + 2 tablespoons for work surface and hands

- 1/3 cup white sugar

- 1 tablespoon baking powder

- 1/4 teaspoon sea salt

- 1/2 cup butter, cold

- 1 large egg

- 1/2 cup sour cream or plain Greek yogurt

- 1 teaspoon vanilla extract (don’t use in savoury scones)

- 1 egg, 1 tablespoon of milk for egg wash

Ham and Cheddar Scone

- 2/3 cup old cheddar cheese, plus some to sprinkle tops of scones

- 1/2 cup roasted ham, cubed

- 1/4 cup green onion, sliced

Mixed Berry and Lemon Scone

- 1 cup frozen mixed berries

- 1 tablespoon lemon zest - sanding sugar, sprinkled on top of egg wash before baking

- 1 tablespoon lemon juice, 1/3 cup icing sugar for glaze

Earl Grey and Honey Scone

- 1/3 cup boiled water

- 3 earl grey tea bags, steep tea for 5 minutes (use 3 tablespoons scones, save remainder for glaze)

- 1 tablespoon honey

- 1/3 cup icing sugar, 1 tablespoon steeped earl grey tea

Instructions:

1. Preheat oven to 400F, line baking sheet with parchment or silicon mat

2. In a large bowl combine flour, white sugar, baking powder and salt. 3. Add butter, using a pastry cutter or your hands cut the butter in until texture is like semI-wet sand.

4. In a small bowl, add egg, sour cream, vanilla(if sweet scone) and whisk to combine until smooth.

5. Pour wet mixture into dry, combine using a spatula, don’t over mix, dough will be wet and shaggy.

6. Fold in your add ins. (Berries and zest, ham and cheese or steeped tea and honey)

7. Sprinkle your counter with 1 tablespoon of flour and lightly coat hands. Turn dough out onto surface and knead it into a 8 inch round. Sprinkle 1 tablespoon of flour in dough if it is too wet and sticky To work with.

8. Using a large knife, slice 8 inch round into 8 equal wedges.

9. Transfer wedges to prepared baking sheet, 2 inches apart. Brush top of scone with egg wash and add your topping, sanding sugar or cheese.

10. Bake for 17-19 minutes, or until scones are lightly golden and cooked through. Watch closely that the bottoms don‘t get too dark. Allow scones to cool on baking tray for about 5 minutes then transfer to wire rack. While scones cool prepare glaze if you are making sweet scones.

11. To make glaze whisk together icing sugar and liquid, steeped tea or lemon juice. Evenly drizzle the glaze over cooked scones.

Scones are best fresh but you can store them in an airtight container for up to 5 days at room temperature.