Scones Three Ways

Happy Monday evening you guys! At least the day is almost over. 

To celebrate the end of another Monday, I’ve got a super easy set of recipes for you guys! You’ve probably had your regular coffee house scones before, and don’t get me wrong, I love those. But making fresh scones is actually super quick, and they taste amaze- I mean that. 

My favorite part of this recipe is just that you can flavor it however you want. Add berries, do some lemon zest, chopped nuts, maple extract, or you can just leave ’em plain and enjoy classic buttermilk scones. Honestly, I prefer scones to most other coffee companions. They aren’t super sweet, you can totally dip them in coffee, but they’re still soft and offer a great texture for your breakfast pastry. 

The key to a great scone (or biscuit for that matter) is to avoid over-working the dough. You can cut the butter into the flour with a pastry blender, in a food processor, or even just with clean hands- but whatever you do, be sure to leave chunks of butter involved. I personally use a pastry blender- you can find the one I use here. They’re cheap, and they’re great for other things too, like mashing boiled eggs for egg salad. 

I don’t even use a rolling pin, you just want to pat the dough down to the thickness you need. You can use a small 2 inch round cutter like I did here, or you can simply cut the dough with a knife. 

Anyways, today I’m sharing an orange scone, a chocolate chip scone, and a vanilla bean version that I’m sure you’ll love. Enjoy!

 

Orange Scones

2 cups + 3 tbs. all purpose flour

1 tbs. baking powder

1/8 tsp. baking soda

1/3 cup sugar

1 tsp. salt

2 tbs. orange zest

6 tbs. cold butter, cut into small chunks

1 tbs. sour cream

1/2 cup + 2 tbs. buttermilk

1 large egg

1-2 tbs. Cream

For the Glaze: 

1 cup powdered sugar

1 tbs. orange zest

3-4 tbs. heavy cream

 

-Preheat your oven to 425 degrees, and line 2 cookie sheets with parchment paper or non-stick sheets

-In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and orange zest.

-Use your pastry blender or your hands to cut in the cold butter until mixture resembles a course crumb. there should still be chunks of butter about the size of peas.

-In a separate bowl, mix together the sour cream, buttermilk, and egg. Then, pour the wet mixture into the dry.

-Use a spatula to combine until the dough holds together mostly.

-Turn onto a lightly floured surface and pat together until the dough holds together completely. Then pat into a disk about 1/2 inch thick.

-Use a cutter or a knife to make roughly 2 inch sized scones, and place on your baking sheets.

-Brush the cream over the tops. Bake at 425 degrees for 10-12 minutes, or until just golden brown.

For the glaze:

-Mix together the sugar, zest, and cream with a fork. Dip the cooled scones in the glaze, and let it set completely!

Chocolate Chip Scones

2 cups + 3 tbs. all purpose flour

1 tbs. baking powder

1/8 tsp. baking soda

1/3 cup sugar

1 tsp. salt

2/3 cup dark chocolate chips

6 tbs. cold butter, cut into small chunks

1 tbs. sour cream

1/2 cup + 2 tbs. buttermilk

1 tsp. vanilla extract

1 large egg

1-2 tbs. Cream

 

-Preheat your oven to 425 degrees, and line 2 cookie sheets with parchment paper or non-stick sheets

-In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

-Use your pastry blender or your hands to cut in the cold butter until mixture resembles a course crumb. there should still be chunks of butter about the size of peas.

-Stir in the chocolate chips

-In a separate bowl, mix together the sour cream, buttermilk, vanilla and egg. Then, pour the wet mixture into the dry.

-Use a spatula to combine until the dough holds together mostly.

-Turn onto a lightly floured surface and pat together until the dough holds together completely. Then pat into a disk about 1/2 inch thick.

-Use a cutter or a knife to make roughly 2 inch sized scones, and place on your baking sheets.

-Brush the cream over the tops. Bake at 425 degrees for 10-12 minutes, or until just golden brown.

Vanilla Bean Scones

2 cups + 3 tbs. all purpose flour

1 tbs. baking powder

1/8 tsp. baking soda

1/3 cup sugar

1 tsp. salt

6 tbs. cold butter, cut into small chunks

1 tbs. sour cream

1/2 cup + 2 tbs. buttermilk

1 large egg

2 tsp. vanilla bean paste

1 tsp. vanilla extract

1-2 tbs. Cream

For the Glaze: 

1 cup powdered sugar

1 tsp. vanilla bean paste

3-4 tbs. heavy cream

 

-Preheat your oven to 425 degrees, and line 2 cookie sheets with parchment paper or non-stick sheets

-In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

-Use your pastry blender or your hands to cut in the cold butter until mixture resembles a course crumb. there should still be chunks of butter about the size of peas.

-In a separate bowl, mix together the sour cream, buttermilk, egg, and both vanillas. Then, pour the wet mixture into the dry.

-Use a spatula to combine until the dough holds together mostly.

-Turn onto a lightly floured surface and pat together until the dough holds together completely. Then pat into a disk about 1/2 inch thick.

-Use a cutter or a knife to make roughly 2 inch sized scones, and place on your baking sheets.

-Brush the cream over the tops. Bake at 425 degrees for 10-12 minutes, or until just golden brown.

For the glaze:

-Mix together the sugar, vanilla, and cream with a fork. Dip the cooled scones in the glaze, and let it set completely!