I used to hate scones as a kid. My mom would buy some from the Asian supermarket that were always kind of dry and mealy. In grad school, I had one that was quite wonderful, and I started scouring the internet for the perfect scone recipe. After tweaking and tweaking, I have the perfect scone recipe! It is buttery, not over-whelmingly sweet, and hits all the right spots. In fact, it has been approved by one of my British friends. Yay!
I’ve made mine with a mix of chocolate chips and cranberries. But you can really add whatever you like. Raisins, berries, chocolate, nuts, etc. The possibilities are endless.
Prep time: 20 minutes
Bake time: 25 minutes
Total time: 45 minutes
– 2 1/2 cups all-purpose flour
– 1/2 cup sugar
– 2 tsp baking powder
– pinch of salt
– 1/2 cup butter (cold)
– 3/4 cup chocolate chips, raisins, cranberries, etc. (add-ins of your choice)
– 1 egg
– 1 tsp vanilla
– 1/2 cup milk
– 1 tbs butter, melted
1. Preheat the oven to 350. Line a cookie sheet with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into small pieces. Using your hands (or a pastry cutter), cut the butter into the dry mixture until dry crumbs form.
2. In a small bowl, whisk together the egg, vanilla, and milk. Pour the mixture into the dry mixture until a dough forms.
3. Using a spatula, mix in your add-ins. Roll it out to a floured work surface. Divide the dough into two and knead until a ball forms. Flatten into a disk. Cut into 6 even pieces. Repeat with the other dough.
4. Brush the melted butter on the tops of the scones. Bake for 25 minutes, or until a golden brown form on the tops.
Note: If you don’t want a savory, buttery top, in lieu of the butter, beat 1 egg with 1 tbs of milk and do an egg wash instead.