Scones recipe is a method for making 3 kinds of delicious scones. Taught to me by my friend and neighbour, Linda, this recipe is a never-fail, customizable, delicious treat! Whether you have scones for breakfast, brunch, snacks, dessert, with tea, or coffee, this recipe is amazingly tasty!
I have never been much of a scone eater. Usually, if we want a quick bread for breakfast, I make my trusty banana chocolate chip muffins, Raspberry White Chocolate Muffins, Apple Streusel Muffins, or Blueberry Muffins with Streusel Topping recipes. But, when my neighbour Linda told me about the scones recipe that she often makes, I had to try them! After one bite of each delectable flavor, I was hooked! Linda so kindly came over one beautiful morning and patiently taught me how to make the BEST scones ever!! I'm totally not kidding, this dear lady wasn't lying when she told me how scrumptious, easy, and quick it is to make these buttery scones! Scones Recipe actually includes 3 varieties of scrumptious scones, Cinnamon Raisin Scones, Blueberry Lemon Scones, and last but not least, Cranberry Orange Scones.
The best key I learned for super light and buttery scones is frozen, grated butter! Seriously, it has to be frozen, then grated with a box grater. This causes the butter to be perfectly incorporated in the batter with minimal mixing. Scones are also the lightest, flakiest texture when you barely mix the wet and dry ingredients together! You don't want to get the gluten activated.
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Another great element about this scones recipe is that you can freeze the dough once it is cut into pieces! This makes for fresh scones hot out of the oven at any time. The frozen dough bakes up just as beautifully flakey and delicious as if you immediately bake these scones.
The three varieties of the best scones recipe are Cinnamon Raisin, Blueberry Lemon and Cranberry Orange. I totally love them all, but my favorite is the cranberry orange. Something about the pop of tartness when you bite into a juicy cranberrry with the hint of orange peel throughout, covered with a sweet orangey glaze! YUM! Of course, when I make this buttery scones recipe, I make some of each kind. In my large family, each person has their own favorite. Having scones in the freezer, I am totally able to spoil my loved ones by baking up a fresh batch with some of each flavor! The different glazes are all super simple to quickly mix up also.
Nobody knows the exact origin of the first scones. They were traditional to Scotland, Ireland and England as early as the 1500s. Originally, scones were much different than what we picture today. They started as a round yeast cake, baked on stones. Historically, scones were made with oats, but now are mostly made like quick breads such as muffins or biscuits. The History of Scones is indeed fascinating and complex.
1.In a large bowl, mix the flour, sugar, salt, baking powder. Add zest from 1 orange (if making cranberry) OR zest from 1 lemon (if making blueberry)
2. Grate the butter and mix into the dry ingredients until each piece of butter is coated with the flour mixture.
3. In a small bowl, whisk the buttermilk, eggs and vanilla. Add the juice from one orange (if making the cranberry scones) or the juice of one lemon (if making the blueberry scones) OR 1 tsp cinnamon (if making the cinnamon raisin scones).
4. Pour the liquid ingredients into the dry. (If making the cinnamon raisin also add the cinnamon sugar mixture which is 3 Tbsp melted butter, 1/4 cup brown sugar and 2 tsp cinnamon mixed together.) Mix until just incorporated. It will be sticky.
5. Add the fruit or raisins depending on which kind of scones you are making. Gently combine.
6. Pat the dough into a large circle on a non-stick surface.
7. Cut into 16 pieces, make sure they are not too big, as these grow a lot in the oven.
8. Place on parchment covered baking sheets and bake at 350°F for 20-30 minutes, checking after 20 minutes to see if they are done. OR freeze at this point to bake later. To freeze, place on parchment covered baking sheets and freeze for 2 or more hours. Then place the frozen scones in a sealed bag for up to 3 months. To bake from frozen just follow the baking instructions above, possibly adding 5-10 minutes onto the baking time.
Mix juice from one lemon, 3-4 Tbsp with 1 cup of icing sugar, drizzle over slightly warm scones.
Mix juice from one orange, 3-4 Tbsp with 1 cup of icing sugar, drizzle over slightly warm scones.
Mix 2 Tbsp melted butter and 1 tsp vanilla with 1 cup icing sugar. Add a bit of water if too thick. Drizzle over slightly warm scones
Scones Recipe actually includes 3 varieties of scrumptious, buttery, flaky, and light scones, Cinnamon Raisin Scones, Blueberry Lemon Scones, and last but not least, Cranberry Orange Scones.
In a large bowl, mix the flour, sugar, salt, baking powder. Add zest from 1 orange (if making cranberry) OR zest from 1 lemon (if making blueberry)
Grate the butter and mix into the dry ingredients until each piece of butter is coated with the flour mixture.
In a small bowl, whisk the buttermilk, eggs and vanilla. Add the juice from one orange (if making the cranberry scones) or the juice of one lemon (if making the blueberry scones) OR 1 tsp cinnamon (if making the cinnamon raisin scones).
Pour the liquid ingredients into the dry. (If making the cinnamon raisin also add the cinnamon sugar mixture which is 3 Tbsp melted butter, 1/4 cup brown sugar and 2 tsp cinnamon mixed together.) Mix until just incorporated. It will be sticky.
Add the fruit or raisins depending on which kind of scones you are making. Gently combine.
Pat the dough into a large circle on a non-stick surface.
Cut into 16 pieces, make sure they are not too big, as these grow a lot in the oven.
Place on parchment covered baking sheets and bake at 350°F for 20-30 minutes, checking after 20 minutes to see if they are done. OR freeze at this point to bake later. To freeze, place on parchment covered baking sheets and freeze for 2 or more hours. Then place the frozen scones in a sealed bag for up to 3 months. To bake from frozen just follow the baking instructions above, possibly adding 5-10 minutes onto the baking time.
Mix juice from one lemon, 3-4 Tbsp with 1 cup of icing sugar, drizzle over slightly warm scones.
Mix juice from one orange, 3-4 Tbsp with 1 cup of icing sugar, drizzle over slightly warm scones.
Mix 2 Tbsp melted butter and 1 tsp vanilla with 1 cup icing sugar. Add a bit of water if too thick. Drizzle over slightly warm scones
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Freeze the butter and grate it just before mixing it in.
Do not overmix.
Cut small wedges, these scones grow a lot.
The dough should be soft and sticky.
