8 Scone Recipes to Save for Your Next Baking Project

We’ve been known to succumb to a plate of scones at the coffee shop’s bakery case on more than one occasion. Sweetened with fruit, nuts, chocolate, and spices, the scones are an irresistible partner to our morning cup of coffee. The only thing better than a bakery bought scone is one freshly baked from your oven. As The Kitchn explains, unbaked scone dough can be stored in the freezer, and then quickly baked for a fresh breakfast. Plus, when you make scones at home, you can experiment with less sweet varieties using herbs and cheeses. To turn your kitchen into a bonafide scone bakery, here are eight recipes.

Source: iStock

Source: iStock

1. Cream Scones

A basic scone recipe, like Fine Cooking‘s cream scones have endless adaptations. Stir in raisins, currants, dried fruit, or citrus zest when you tire of having plain cream scones. The scones can also be flavored with jams, curds, or any other spread of your choosing.

Ingredients:

  • 1 cup plus 2 teaspoons chilled heavy cream
  • 2⅓ cups unbleached all-purpose flour; more as needed
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ⅜ teaspoons fine sea salt or table salt
  • 10 tablespoons chilled unsalted butter, cut into ½-inch cubes
  • 1 tablespoon plus 1 teaspoons honey
  • 1 tablespoon turbinado sugar (ex: Sugar in the Raw) or granulated sugar

Directions: Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes. Position a rack in the lower third of the oven and heat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment. Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated. Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x ¾-inch disk.) Cover with plastic wrap and refrigerate for 10 minutes. If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 teaspoons. cream and sprinkle with the turbinado sugar. Bake the scones until lightly browned on top, 15 to 20 minutes.

Source: Thinkstock

Source: Thinkstock

2. Cranberry Nut Scones

Can’t make up your mind whether you want something sweet or salty? Bake Southern Living‘s scones and combine the best of both cravings. Use roasted salted nuts, like pistachios, to create the bite of saltiness you crave, balanced out by sweet dried cranberries. Or, slip in walnuts for a nutty-sweet balance instead.

Ingredients:

  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, cut into ½-inch cubes
  • 1 cup whipping cream, divided
  • ¼ cup sweetened dried cranberries
  • ¼ cup coarsely chopped roasted salted pistachios
  • Wax paper

Directions: Preheat oven to 450 degrees Fahrenheit. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add ¾ cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.

Turn dough out onto wax paper; gently press 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 to 15 minutes or until golden.

Source: Thinkstock

Source: Thinkstock

3. Cheddar Chive Scones

Getting away from sweet scones for a moment, Martha Stewart‘s cheddar chive scones will steal the show when you put them in your dinner table’s bread basket. You can make them appear more like biscuits by shaping the scones into circles instead of wedges.

Ingredients:

  • 4 ounces extra-sharp yellow cheddar cheese, grated
  • 6 tablespoons minced fresh chives
  • 2 cups plus 1 tablespoon all-purpose flour, plus more for work surface
  • 3 large eggs, beaten lightly, plus 1 large egg beaten with 1 tablespoon water for egg wash
  • ½ cup heavy cream
  • 1 tablespoon baking powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, roughly chopped

Directions: Heat oven to 400 degrees Fahrenheit. Cover a baking sheet with a piece of parchment paper, and set aside. Place the cheddar cheese, chives, and 1 tablespoon flour in a small bowl and toss to combine; set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.

Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes. Add egg and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.

Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.

Source: Thinkstock

Source: Thinkstock

4. Oatmeal Scones with Cherries, Walnuts, and Chocolate Chunks

For scones bursting with complimentary, flavorful ingredients make the oatmeal scones from Charity Ferreira’s Eat Well, via Williams-Sonoma. You’ll want to be sure you are using old-fashion rolled oats, and not an instant oatmeal product.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoons salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup buttermilk
  • 1 egg
  • ½ cup dried tart cherries
  • ½ cup coarsely chopped walnuts
  • ½ cup dark chocolate chunks

Directions: Preheat an oven to 350 degrees Fahrenheit. Lightly butter a baking sheet or line it with parchment paper. In a bowl, stir together the flour, oats, sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the buttermilk and egg.

Add the buttermilk mixture to the flour mixture along with the cherries, walnuts and chocolate. Stir with a fork just until evenly moistened (the dough will still look crumbly.)

Scrape the dough onto a floured surface and, using lightly floured hands, work it together into a ball. Divide into 8 equal pieces and gently pat each piece into a 2 ½-inch round about 1½ inches thick. Place the rounds 2 inches apart on the prepared baking sheet. Bake the scones until the tops are browned, 25 to 30 minutes. Let cool on the baking sheet for about 10 minutes before serving.

Source: Thinkstock

Source: Thinkstock

5. Cinnamon Chip Scones

Tired of waiting in line at Starbucks for a cinnamon chip scone? So are we, so we found this Taste of Home recipe so we can drive right past the coffee shop, scone already in hand.

Ingredients:

  • 3¼ cups all-purpose flour
  • ⅓ cup plus 2 tablespoons sugar, divided
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold butter, cubed
  • 1 cup buttermilk
  • 1 package (10 ounces) cinnamon baking chips
  • 2 tablespoons butter, melted

Directions: Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine the flour, ⅓ cup sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-inch circle. Brush with butter and sprinkle with remaining sugar.

Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake for 10-13 minutes or until lightly browned. Serve warm.

Source: iStock

Source: iStock

6. Basil Parmesan Scones

When it comes to pairing herbs and cheeses, cheddar, and chive aren’t your only options. For another perfect pairing, baking King Arthur Flour’s basil and parmesan flavored scones.

Ingredients:

  • 1 cup all purpose flour
  • 1 cup pastry flour
  • 1 tablespoon baking powder
  • ¼ cup grated Parmesan cheese
  • A heaping ¼ teaspoon salt
  • 2 teaspoons dried basil, or 2 tablespoons finely chopped fresh basil
  • ¼ cup (½ stick) cold butter, cut in pieces
  • 2 large eggs (1 separated, white reserved for glaze)
  • ½ cup buttermilk or plain yogurt
  • Additional Parmesan cheese

Directions: In a large bowl, mix together the flours, baking powder, cheese, salt, and basil. Add the pieces of butter, working them into the flour as you would with pie crust until the mixture forms even crumbs. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into dry mixture until the whole thing clings together.

Turn dough onto a well-floured surface and pat into a ½-inch-thick rectangle. Using a bowl scraper, baker’s bench knife, regular knife, or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally so you have triangular scones. Make them as large or small as you wish.

Transfer scones to lightly greased or parchment-lined baking sheet. Whisk reserved egg white vigorously until it becomes somewhat liquid, but not “clumpy.” Brush each scone with egg white, and sprinkle with some additional Parmesan.

Bake scones in a preheated 450 degrees Fahrenheit oven for 10 minutes, or until light golden brown. Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

Source: Thinkstock

Source: Thinkstock

7. Blueberry Scones with Lemon Glaze

Bakery worthy scones will be piping hot, fresh from your oven in under an hour when you follow Tyler Florence’s Food Network recipe. Drizzled with a lemon glaze, the blueberry scones are the baked good you need to make for your next brunch.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze

  • ½ cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Directions: Preheat the oven to 400 degrees Fahrenheit. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1¼ inches. Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 (3-inch) squares. Cut the squares in ½ on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Source: iStock

Source: iStock

8. Cornmeal Scones

Cornmeal isn’t your average scone ingredient, and this recipe from Food.com doesn’t make your average scones. Not exactly sweet, not exactly savory, let your spreads and accompaniments determine whether you eat them morning, noon, night — or all three!

Ingredients:

  • 2 cups all-purpose flour
  • ⅓ cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold butter or ½ cup cold margarine, cut in 8 pieces
  • ¾ cup buttermilk

Directions: Heat oven to 400 degrees Fahrenheit. Mix flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.

Score top into 8 wedges, cutting down halfway to the bottom. Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet, carefully separate wedges. Serve warm.

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