Updated: Apr 3, 2020
Scones. You either love them or you hate them. And to be completely honest, the only reason scones get a bad rep is because someone didn't give them the proper love and attention they truly deserve.
Scones are light and tender and bursting with buttery goodness and are paired best with a big hot cup off coffee, or my personal favorite, a juicy, savory omelette! Trust me: a strawberry scone + a southern style omelette = a party in your mouth.
Tips + Tricks To Making The Perfect Scone
Frozen Grated Butter: Yes, frozen. Not very cold. Not cold but sat out the fridge for like, 5 minutes. I'm talking rock solid. See, frozen butter can hold its own in the oven - especially at higher temperatures. So instead of melting and becoming soupy, frozen butter puffs up and gives the scones their light and airy texture. (If you've ever tackled puff pastry, you get me). My hands are normally hot, so grating the butter is the first thing I do - then I place it back in the freezer until it's time to mix this into the flour.
Cold Dough: Making sure the dough is cold before you bake it, ensures the scones don't lose their shape as they bake. Yes, you're adding frozen grated butter to the recipe but after some handling with your warm hands, the butter can get soft again. It's imperative that you make sure you refrigerate the dough right before placing in the oven. Pro tip: DO NOT WATCH THE SCONES BAKE. You will only stress yourself out. They look terrible the first 10, even 15 minutes. I was certain that my scones were a disaster as I saw what they looked like at the 10 minute benchmark. The bottom had spread a lot and the top was barely rising. But I assure you, if done right, they will puff right up and come out perfectly.
Proper Flour Measurement: If you love baking as much as I do, then surely you understand how annoy--- ... err, scientific, the measurements are. Just a teaspoon too much milk or .25 cups more flour than the recipe called for, and you'll hardly love what you're left with. Flour measurement is something nobody really considers - just scoop and go, right? I personally prefer the spoon and level method. This prevents you from packing flour into the measuring spoon/cup and winding up with more flour than necessary. Scones are incredible but too much flour and you'll need to dip every bite in warm milk. I scoop the flour into my measuring cup with a spoon and level it with the back of a butter knife.
Rack Placement: I usually place items in the middle of my oven when baking them. Why? Well my oven has hot spots and to avoid my scones from baking up too quickly or browning only half the pan, I raise the rack to the middle of the oven.
Toppings: I usually brush the top of my scones with buttermilk or heavy cream and pile on the coarse sugar. That extra crunch is always worth it!
Let's Get It!
2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup buttermilk or heavy cream
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter. Add to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. It should resemble cornmeal.
2. Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a bowl. Pour over the flour mixture, add the blueberries, then mix together until mixture appears fully moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky.Press into an 8-inch disc and with a sharp knife cut into 8 wedges.
4. Place scones on a plate or lined baking sheet and refrigerate for 15 minutes. Preheat your oven to 400 degrees F.
5. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
6. Bake for 25 minutes or until golden brown around the edges . Remove from the oven and cool for a few minutes before topping with vanilla icing or powdered sugar.