Best Best Ever Scones Recipes

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THE BEST CRANBERRY SCONES EVER



The Best Cranberry Scones Ever image

Recipe adapted from http://www.joyofbaking.com This is our favorite scone recipe...the scones are very festive looking and very light in texture. Great for brunches! Another great thing about this recipe is that it's easy and fast! I have managed to make this recipe in the morning before going to work (and I was on time) ;)

Provided by Rosealicious Chef

Categories     Scones

Time 35m

Yield 1 large 8 inch (20 cm) scone., 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1/2 cup fresh cranberries, chopped
1 lemon, zest of
1 orange, zest of
2/3-3/4 cup milk
1/4 cup sliced almonds
icing sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.
  • Butter or line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
  • Stir in the cranberries and mixed fruit peel, making sure not to crush the berries.
  • Add the milk and stir until just combined. Do not over mix.
  • Knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
  • Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds.
  • Bake for 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
  • Remove from oven and then turn your broiler on a high setting. Sift icing sugar over the top of the scone and place under the broiler.
  • Broil for just a few seconds, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly!
  • Transfer to a wire rack to cool.
  • Enjoy!

BEST EVER GLUTEN FREE SCONES



BEST EVER GLUTEN FREE SCONES image

Categories     Bread     Egg     Breakfast     Bake     Vegetarian     Quick & Easy     Wheat/Gluten-Free

Yield 8 scones

Number Of Ingredients 10

1 3/4 cups Gluten-Free Multi-Purpose Flour (suggested: either King Arthur OR 6pts SUPERfine Brown Rice Flour + 2 parts Potato Starch + 1 part Tapioca Starch)
scant 1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)
2 large eggs
1/3 cup cold milk (2%)
1 teaspoon gluten-free vanilla extract

Steps:

  • Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

BEST EVER PUMPKIN SCONES



Best Ever Pumpkin Scones image

These scones are the fluffiest, tastiest I have ever ever had. I found the recipe on another website and had to share!

Provided by aussieqzine

Categories     Scones

Time 55m

Yield 12 Scones

Number Of Ingredients 8

250 g pumpkin, peeled
2 cups self raising flour
1/2 teaspoon ground nutmeg
1/3 cup icing sugar, sifted
40 g butter, softened
1 egg yolk
milk, for glazing
butter, to serve

Steps:

  • Preheat oven to 200°C Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
  • Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
  • Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.

Nutrition Facts : Calories 122.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 22.9, Sodium 20.4, Carbohydrate 20.7, Fiber 0.7, Sugar 3.6, Protein 2.6

THE BEST VANILLA BEAN SCONES EVER.



The BEST Vanilla Bean Scones EVER. image

I loved Starbuck's mini vanilla bean scones so much it broke the bank. $25+ a week for my daily fix of scone and coffee required an intervention. Fortunately, I came across a recipe that blew my expensive habit out of the water. These scones are way better in flavor and easier on the wallet. And hey! fresher IS better. They're...

Provided by Mary Ann F

Categories     Other Snacks

Time 45m

Number Of Ingredients 12

3 c all purpose flour
2/3 c granulated sugar
5 tsp baking powder (not soda)
1/2 lb (2 sticks) cold salted butter (you can use unsalted + pinch of salt)
1 premium bourbon vanilla bean
1 large egg
3/4 c heavy cream or heavy whipping cream
GLAZE
5 c confectioners sugar
1 premium bourbon vanilla bean
1/2 c milk
small pinch salt

Steps:

  • 1. Split the vanilla bean lengthwise and scrape out the caviar and mix into heavy cream. Drop in scraped vanilla bean too, for extra flavor. Refrigerate for 20 minutes. While waiting, preheat oven to 350 degrees and line two cookie sheets with parchment paper or non-stick baking mats (silpats).
  • 2. In a food processor, pre-mix the flour, sugar, and baking powder. Add cold butter and continue to pulse until the mixture resembles course crumbs. Remove the vanilla bean and mix the egg into the cream and add into flour/butter mixture while pulsing. Mix just until the dough comes together to form a ball. You can add an additional tablespoon or two of heavy cream if the mixture is too crumbly.
  • 3. Transfer the dough to a lightly floured bench and shape and flatten into a rectangle about 3/4 to 1 inch thick using flour-dusted hands. Cut the dough into 12 even rectangular bars. Then cut each bar diagonally, forming 2 triangles. You can use a rolling pin if you prefer.
  • 4. Place the scones on the baking sheets 2 inches apart and bake for 18 - 20 minutes or until light golden brown. Allow to cool in the pan for 15 minutes while you prepare the glaze.
  • 5. GLAZE: Scrape out the vanilla bean caviar and mix with sifted confectioners sugar, salt and milk in a deep bowl. You can add milk or more confectioners sugar for desired consistency. Dip entire scone and allow to set on a cooling rack or parchment paper.
  • 6. Store in an airtight container. Scones will be good for a few days...that is if they make it that long. Enjoy! *Premium Bourbon (aka Madagascar) Vanilla Beans can be found at your local grocery store or online. I purchase mine at Amazon at a fraction of the cost. **Don't throw away freshly scraped beans. Put it in a sealed jar with granulated sugar and allow to sit for a week or two. You'll have amazing vanilla sugar to use for your coffee and tea...or other baking needs.

BEST EVER SCONES



Best Ever Scones image

Make and share this Best Ever Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Scones

Time 1h

Yield 8 scones

Number Of Ingredients 6

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided

Steps:

  • Preheat oven to 450°; stir together the first 4 ingredients in a big bowl.
  • Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.
  • Freeze 5 minutes.
  • Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
  • Turn dough out onto wax paper; gently press dough or pat dough into a 7-inch round (mixture will be crumbly).
  • Cut round into 8 wedges.
  • Place wedges 2 inches apart on a lightly greased baking sheet.
  • Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
  • Bake for 13-15 minutes or until golden.
  • *Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream.
  • *Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream.
  • *Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream.
  • *Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream.
  • *Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream.
  • *Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream.
  • *Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream.
  • *Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.

Nutrition Facts : Calories 351.2, Fat 22.8, SaturatedFat 14.2, Cholesterol 71.3, Sodium 394.8, Carbohydrate 33.4, Fiber 0.8, Sugar 8.4, Protein 4

THE BEST BLUEBERRY SCONES EVER RECIPE - (4.6/5)



The BEST Blueberry Scones Ever Recipe - (4.6/5) image

Provided by á-13856

Number Of Ingredients 10

10 T (1 1/4 sticks) unsalted butter
7 1/2 oz. (1 /2 cups) fresh blueberries or you can use blackberries, raspberries
1/2 cup whole milk
1/2 cup sour cream
2 cups (10 oz.) all purpose flour
1/2 cup (3 1/2 oz) sugar, plus extra for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1 tsp grated fresh lemon zest
1/2 tsp salt

Steps:

  • 1. Adjust oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. 2. Freeze and then grate 8 T butter on the large holes of a box grater. Keep frozen until needed. Place the berries i the freezer until needed. Whisk the milk and sour cream together in a medium bowl and refrierate until needed. 3. Whisk the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a medium bowl. Add the frozen, grated butter and toss with your fingers until throughly coated. Fold in the chilled milk mixture with a rubber spatula until just combined (do not overmix). 4. Turn out the dough and any floury bits onto a well floure counter or board. Lightly flour your hands and the dough and knead the dough gentlt 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking. 5. Roll out the dough into a 12 inch flat square. Fold the top, bottom, and then sides of the dough over the center to form a 4 inch square. Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes (do not overchill). 6. Transfer the dough to a lightly floured counterand roll again into a 12-inch square. Sprinkle the berries evenly over the dough and press them lighlty into the dough. Loosen the dough from the counter with a bench scraper (or a thin metal spatula), roll it into a tight log, and pinch the seam closed. Lay the dough seam side down and press into a 12 by 4-inch rectangle. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles. 7. Place the scones on the prepared baking sheet. Melt the remaining 2 T butter, then brush the butter over the scones before sprinkling them lightly with extra sugar. Bake until the scone tops are lightly golden brown, 18 to 25 minutes, rotating the baking sheet halfway through baking. Tansfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature. NOTE: The cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to 1 month; cover and freeze the scones until frozen solid, about 6 hours, then transfer to a large zip lock bag. Bake the frozen scones (do not thaw) as directed, reducing the oven temperature to 375 degrees and increasing the baking time to 25 to 30 minutes.

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