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Scones are everyone’s favourite, and with this Basic Scone Recipe, you can customize to your own tastes and preferences.  Add chocolate chips, almonds, dried cherries, cranberries, or blueberries; how about shredded coconut, raisins, or flavoured extracts?  Endless possibilities; always delicious results!

I begin to crave scones as soon as the weather starts to warm up.  There is nothing I enjoy more than a hot coffee, a fresh-baked scone – which has been liberally smeared with butter – and my balcony.  

Living in the city, and pretty much as close to downtown as one can be without being in the core, our balcony is our personal summer oasis.  We live on a busy street, with lots of foot traffic, cars, public transit, and people from all walks of life.  Sitting out there with my coffee and scone, I love to watch the world go about its business while I relax in the warmth of spring, shaded by a large tree that towers well above our fourth floor balcony.

Luckily, McKenna and John.e love scones too, which is why I love this recipe so much.  I can whip up a batch in literally 15 minutes from start to finish.  And, this Basic Scone Recipe allows me to easily customize each batch so that we all get exactly what we want.

For myself and John.e, we share similar tastes, so I made a batch of Lemon Cranberry, and a second batch of Lemon Blueberry.  For McKenna, I made a simple batch of chocolate chip, and the last batch, which we all seem to enjoy, are Toffee Almond Crunch.  See, I told you that it was easy to customize!

In the recipe below, just follow the instructions and pick a cup of your favourite add-in; try to stick to dry ingredients.  If you want to add fresh berries, the texture of the scone will change greatly, because of the extra moisture.  To be honest, I would stay away from fresh berries and fruits for this particular recipe.  

Now, this coming weekend, forget getting up early to prepare a breakfast for your loved ones.  You don’t need to do that anymore.  By following my Basic Scone Recipe, you can have freshly baked scones – from start to finish – on your table in less than 20 minutes; that includes the measuring out of ingredients and baking time.  How’s that for a great start to your day?

I’d love to hear about the ingredients you’ve added to your scones.  Write to me and tell me about it.  I’m always open to new flavour combinations!

Basic Scone Recipe
Serves 8
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
174 calories
26 g
36 g
5 g
4 g
3 g
61 g
92 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
61g
Servings
8
Amount Per Serving
Calories 174
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 36mg
12%
Sodium 92mg
4%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
3%
Sugars 6g
Protein 4g
Vitamin A
4%
Vitamin C
0%
Calcium
9%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 2/3 cups all purpose flour
  2. 3 tablespoons butter, softened
  3. 3 tablespoons sugar
  4. 2 1/2 teaspoons baking powder
  5. 1/4 teaspoon salt
  6. 1 egg
  7. 1/2 cup milk
  8. 1 tablespoon vanilla extract
  9. 1 cup add-in ingredient (see note)
  10. Optional: coarse sugar for decoration/garnish
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
  2. In a large bowl, add the flour, sugar, butter, baking powder and salt. Use a fork to blend together these ingredients, mushing the butter into the dry ingredients as you go along. The end result should look like a coarse crumb mixture. Set aside.
  3. Next, in a separate bowl, whisk together the egg, milk, and vanilla extract. Set aside.
  4. If adding ingredients, stir them into the dry crumbly mixture now.
  5. Lastly, pour in the milk and egg mixture and use the fork to fold ingredients together. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
  6. Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 3/4 - 1 inch thick.
  7. Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
  8. Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
  9. Remove from oven and transfer to a wire cooling rack immediately.
Notes
  1. If you're adding flavour ingredients, use a one cup measure. More than that will not allow the dough to come together enough to form into a scone - it will be too dry. You can add more than one dry ingredient, just be sure the total amount is one cup; for instance, for my Toffee Almond Crunch scone, I used 1/2 cup sliced almonds and 1/2 cup toffee bits.
  2. Lastly, if you're adding lemon, like I did for by cranberry and blueberry scones, just add freshly grated lemon zest - that's all you need and you will not need to change the amounts of any other ingredients. About a tablespoon of freshly grated lemon zest will give you lots of lemon flavour!
  3. If garnishing with coarse sugar, whisk an egg with one teaspoon of water. Brush the tops of the scones with the egg wash and sprinkle the desired amount of sugar on top before baking.
beta
calories
174
fat
5g
protein
4g
carbs
26g
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Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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This Post Has 3 Comments

  1. You said not to add blueberries because it would change texture….but that’s how you made them????

    1. I used the term ‘fresh’ blueberries. The moisture content will change the end result. When making scones, I tend to stick to dried ingredients – yes, even the blueberries are dried. 🙂

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