Our delightful Scones Recipe is easy to make and wonderful with tea as an afternoon snack or for brunch on a lazy Sunday morning.
It is believed that scones originated in Scotland in the 16th century and were originally called “bannocks.” At first, they were made with a runny batter consisting of oats and milk, which was fried on a griddle. The modern, cakey scone that we know and love today came later, with the addition of baking powder. Scones became especially popular in England when the Duchess of Bedford started the tradition of afternoon tea in the 1840s.
The first time I attempted to bake scones was interesting. Having only had experience with American biscuits (which are like cousins to scones but drier, more crumbly, and generally served alongside savory foods), I overthought my whole approach. My husband, being the polite Brit that he is, encouraged me to try again. And I did. Now I quickly whip together batches for breakfast parties, office parties and, of course, tea parties. Scones are quite versatile and can be enjoyed with sweet or savory toppings. You can serve them traditionally, with jam and clotted cream, or opt for ingredients such as smoked salmon and cottage cheese. Sometimes cheese is even mixed in.
I should point out that we also have our own version of scones in America, which are triangular rather than round like their English counterparts and tend to be slightly sweeter and richer due to the use of more butter. Our recipe for American scones produces that perfectly tender crust and melt-in-the-mouth, buttery crumb we all love. No need to get them at a fancy bakery anymore! They’re easy to make and guaranteed to become a favorite for everything from tea with friends to Sunday morning brunch.
Delicious add-ins
Much like their cousins across the pond, you can tweak this recipe for American scones to your heart’s content. Try adding dried fruits, nuts, seeds, or even chopped chocolate to the dough. You can also glaze the baked scones with a mixture of powdered sugar and lemon juice or milk. Want to make savory scones? Go ahead and stir in grated cheeses such as cheddar, Gruyère, or Comté. Herbs such as thyme and rosemary are also delicious. Finely chopped scallions are also a lovely addition. And why not add in some crumbled bacon for a salty kick? If making savory scones, I would recommend using less sugar: one tablespoon should suffice.
How do I store leftovers?
If you plan on eating them within 3 days, the scones can be kept in an airtight container at room temperature. If you want to save them for consumption between 3 and 7 days, I’d advise refrigerating them in a Tupperware. If you plan on enjoying them after 7 days, I recommend freezing them in an airtight container or Ziploc bag. They should last for up to 3 months. You can also freeze the uncooked scones for up to a month. When you’re ready, let them thaw, then bake according to the recipe.
Serving suggestions
To stick with tradition, make sure to have some hot tea. However, if you’re like me and love iced tea, I would tweak tradition for this Raspberry And Mint Tea, which creates a refreshing summer pairing. As for what foods you can serve with your scones, it depends on whether you want a sweet experience or a savory one. If sweet, cut open your scone and spread butter or clotted cream inside, followed by your choice of jam. If it’s a savory scone you’re after, you may want to read our post on How To Make Garlic Butter. It will be delicious with your scones! For something a little different, you might want to try this recipe for Vanilla Bean Scones.
Scones Recipe
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups unsalted butter cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Coarse sugar for topping
Instructions
- Place your oven's rack in the center position and preheat it to 400°F. Get two baking pans ready by lining them with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Drop in the cold, cubed butter and use a pastry cutter or fork to work it in until it looks like large peas.
- In a different bowl, beat together the buttermilk, 1 egg, and vanilla extract.
- Create a well in the center of your dry mix and pour in the liquid. Stir it all together just until it forms a dough. Remember, don't overdo the mixing. If you want to add any extras like dried fruit or nuts, now's the time.
- Move the dough to a surface dusted with flour. Split it in half and gently form each half into a round that's 3/4-inch thick and about 6 inches across. Slice each round into 8 wedges and arrange them on your baking pans, leaving about 2 inches between each one.
- Whisk the second egg and brush the top of the scones with the egg wash. Follow with a sprinkling of coarse sugar.
- Bake the scones for 15-20 minutes or until they are a light, golden brown color.
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