Simply Perfect Scones Article - Allrecipes.com
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Simply Perfect Scones

Make a holiday breakfast--or afternoon tea--really special with these sweet bakery treats.

Sunday morning. You've fetched the newspaper and are about to head for the bakery. Hold it right there. How about a warm scone from your own oven? If you've got the ingredients, it's possible to have a batch ready to go into the oven about as quickly as most people can get to the store and back.

Start by preheating the oven. Meanwhile, measure the dry ingredients into a bowl, add the butter, then your favorite dried fruit, and finally stir in the liquid ingredients. That's it. The dough's ready to shape.

There are several ways to incorporate butter into the dry ingredients for scones, biscuits or pie dough -- fingertips, a pastry cutter, two knives or forks, or the grating disk of a food processor. For a small batch of scones, I've found grating frozen butter on a box grater is much easier than any of those methods. For a larger batch, however, washing the food processor bowl may be preferable to hand-grating several sticks of butter.

Make sure the butter is frozen solid. Any softer and it will clog up the grater, clump together and not mix well with the dry ingredients; plus, the scones won't rise as high or be as flaky. Store some butter in the freezer so you don't have to wait for it to chill the next time you want to make scones (or biscuits or pie dough).

If you're short on time in the morning, mix and freeze the dry ingredients (with the incorporated butter) and refrigerate the egg-sour cream mixture the night before. The next morning, simply mix, form, cut and bake.

To keep the dough as cold as possible during mixing, stir it with a fork until clumps form. At that point, switch to your hand, pressing the clumps together and against the side of the bowl to form a ball. Because there's a minimum of liquid in the recipe (so the scones rise up, not out, as they bake), you may be tempted to add more, but don't. There should be enough liquid to bind the dough. If any crumbs linger, flick a few drops of water onto them and use the dough ball to pick them up.

No need for a rolling pin. Just pat the ball into a disk, sprinkle it with a little sugar for good looks, and cut it into wedges. You can double the recipe, but divide the dough in half to pat out and cut. Otherwise you'll end up with a big disk and long, skinny scones.

And make sure to adjust the oven rack to the lower-middle position -- not the bottom. The dough has enough sugar that close proximity to the heat could produce dark bottoms.



Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.

Comments
rowenagibbons 
Jun. 26, 2009 10:40 am
I have been making scones for years-s-s! I learned more from reading your article than all the many cook books on my shelf. RMG Jenkintown, Pa.
 
Sep. 9, 2009 9:43 pm
I find the frozen butter idea too much work. I always melt my butter and add it to the wet ingredients. My scones turn out perfect.
 
Sep. 20, 2009 4:02 pm
well written, I can't wait to try a batch!
 
Suzi's Favorites 
Oct. 6, 2009 10:24 am
such wonderful hints in "reviews", would like to be able to send reviews to recipe box as well.........anyone know how I can do this?????
 
bethrin 
Oct. 25, 2009 8:40 am
Where's the recipe?
 
MAUSERATI 
Nov. 3, 2009 12:00 pm
folks, for the recipe, look at the "related links" box: click on the hyperlink to Simple Scones.
 
sherri 
Nov. 20, 2009 7:53 pm
I love the fact that these are so simple to make. Sitting in the freezer now for tomorrow morning. Looking forward to them
 
Dec. 10, 2009 6:58 pm
I have to be in the mood for scones, but I'm with shadgarden on this one!!!!
 
Jack 
Jan. 3, 2010 2:53 pm
Suzi- If you find out how,please send it on!Thx.
 
poppicat 
Jan. 21, 2010 6:49 pm
Don't forget the clotted cream and jam! Plain scones are great with both when they're hot out of the oven!
 
Budgee 
Jan. 22, 2010 9:37 am
I agree that the frozen butter is a great idea and the directions well done. However, on occasion, I have used oil instead of butter, especially if I was pouring a sauce over or putting the biscuits on top of a casserole.
 
Feb. 28, 2010 9:27 am
grating frozen butter? that strikes me as an amazing pain in the you-know. using cold butter and my pastry cutter works quite well.
 
newfie girl 
Mar. 24, 2010 12:32 pm
Where's the list of ingredients and measurements?
 
SamOHe 
May 1, 2010 5:21 pm
I've used the frozen butter method twice and it's worth the effort! Best, tenderest scones ever with crisp outsides and tender insides. Sooooo good!
 
May 9, 2010 3:59 pm
Just cut up the butter and put it in the food processor with the rest of the ingredients. Works like a charm.
 
Ninna 
Jun. 7, 2010 11:14 pm
Could you please e-mail me the actual recipe? I love a good scone!!
 
Picasso 
Jun. 30, 2010 8:25 am
I would definetly LOVE to have the recipe as well!!! Pls email me at normajean4545@hotmail.com Thank you
 
Shirley 
Jul. 25, 2010 2:34 pm
Please e-mail me the recipe
 
promethean 
Jul. 27, 2010 5:33 pm
I take no credit for the recipe - a combination of searches on Google. I am a mere MALE and whilst I know little about baking/cooking - I LOVE SCONES. This recipe worked very well indeed. Light and rose very well.
 
promethean 
Jul. 27, 2010 5:38 pm
Sorry - GAS 7 = 425F or 220C
 
Aug. 7, 2010 7:54 pm
This is the BEST scone recipe. EASY to make. Will be making again and again. Will be trying out with different dried fruit. So happy to have found this recipe. It's 10 STARS in my book!! Thanks for sharing.
 
jeweledimage 
Aug. 9, 2010 6:05 am
kathleen I love the sound of this recipe, where are the ingredients? I love baking for my little grandchildren and husband,also. The whole family comes for my baked breads. But, these scones sound perfect. How do I get the recipe? my e-mail is jeweledimage@yahoo.com if it is possible to send. Thanks a million!
 
Aug. 9, 2010 12:22 pm
I have been making scones with A/R recipes for some time now and found that I can put all the ingredients in the food processor with just the blade attachment and let it whirl until the dough forms its own ball. Remove and pat down on lightly floured surface, shape, sugar, cut, bake. Easy and delicious.
 
Lea 
Aug. 15, 2010 6:44 am
For those needing the recipe, all you need to do is click on the words "Simple Scones" in the top of this article and it will come up.
 
Sep. 7, 2010 9:09 pm
http://allrecipes.com/Recipe/Simple-Scones/Detail.aspx

Ingredients
 * 2 cups all-purpose flour * 1/3 cup sugar * 1 teaspoon baking powder * 1/4 teaspoon baking soda * 1/2 teaspoon salt * 8 tablespoons unsalted butter, frozen * 1/2 cup raisins (or dried currants) * 1/2 cup sour cream * 1 large egg Directions 1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. 3. In a small bowl, whisk sour cream and egg until smooth. 4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at fi
 
Qui* 
Oct. 4, 2010 8:52 am
Scones,,,,,,,yUmMy !
 
Nov. 22, 2010 8:56 am
I have been experimenting with making scones. It is so much easier than I expected and the hints are great. I use my Cuisnart to mix the dry ungredients and add the very cold butter one tablespoon at a time. I also add the wet ingredients just to mix and then remove to a floured surface. I have a pastry sheet that has the various size rounds on it so it realy makes it easy. The next time I make scones, I am going to make each scone round instead of triangle shape.
 
nora 
Dec. 3, 2010 4:25 pm
I love scones I tried one at my work and have beeen trying to find the receipe that goes to it since... it was frosted and had alond slivers on it it was fabulous plz hit me up with ideas...nora.eastman@yahoo.com
 
Linda 
Dec. 12, 2010 7:38 am
Simple Scones Ingredients 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or dried currants) 1/2 cup sour cream 1 large egg

Directions

1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. 3.In a small bowl, whisk sour cream and egg until smooth. 4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 5.Place on a lightly floured surface and pat into a
 
yummer 
Jan. 9, 2011 10:38 am
love scones however grating butter is way to old school, me I use my food processor - quick with great results! just lazy I guess :)
 
Mar. 15, 2011 3:40 pm
I have no problem at all using my food processor. To keep from over-processing, place the dry ingredients in the bowl, pulse once or twice to combine. Cut the butter into large chunks (tablespoon size). Pulse with the dry ingredients until the butter is in pea-sized chunks. Add the liquid and pulse once or twice more, until everything is combined. Perfect scones!
 
Mar. 25, 2011 8:32 pm
Ingredients 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or dried currants) 1/2 cup sour cream 1 large egg
 
Mar. 25, 2011 8:33 pm
1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. 3.In a small bowl, whisk sour cream and egg until smooth. 4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 5.Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5
 
SIguy814 
Apr. 3, 2011 6:22 am
A great tip for softening butter. While still in the wrapper, hit it with a rolling pin. Turn the butter onto its side and repeat. Keep doing this until butter is soft. End result, butter is soft and still cold.
 
Apr. 25, 2011 8:40 am
thse look really great, love scones, never made them home made before, after reding this was a big help :)
 
May 3, 2011 8:35 am
This has encouraged me to attempt Scones. Love the ones at Starbucks. I can not wait to make them Thanks for the info.
 
c.d.main 
May 7, 2011 4:22 pm
good tips, but I too would like to be able to send this article to my recipe box(maybe even attached to my favorite scone recipe!)for future reference :)
 
HeadclownS 
Aug. 14, 2011 11:37 pm
Freezing the butter is very much akin to 'browning' meat before braising, stewing or roasting! It is trdition, or perhaps more 'Urban Legend' than scientific fact. Browning does not 'enhance' the flavor, seasoning does that! It does NOT make the meat more moist, slow, steady and lower temperature does that!This has been proven in several notable test kitchens. So....live, relax, cook and enjoy the fruits of your labor. Please do not add uneccessary laboring cooking practices. Jimbo
 
Nov. 6, 2011 11:17 am
Click on "Simple Scones" in box located at the top of the page. It has complete contents and directions.
 
Anya 
Dec. 11, 2011 9:20 am
I use the simple scone recipe as well - it's awesome. My favourite combination is dried cranberries with grated orange peel (about 1 tablespoon) and I sprinkle sugar on top before baking.....yum!
 
Pat Houser 
Jan. 18, 2012 1:05 pm
what is clotted cream and can I melt the butter and use buttrmilk
 
Jan. 23, 2012 8:02 pm
Made many times, but this time, made with 1/2 wheat and 1/2 all purpose flour; added 1 Tbsp. of wheat gluten. I also added to wet ingredients 1 Tbsp. of orange extract and 2/3 cup of dried craisins. Before baking, I brushed evaporated milk on scones. These scones came out delicious. Only took about 17-18 minutes. I love this recipe. ( I forgot to add orange zest, next time will add). Always gets great reviews.
 
Jan. 23, 2012 8:06 pm
Oops! 17-18 minutes to bake. Let cool, then placed in ziplock bag. I highly recommend "Simple Scones" recipe by Pam Anderson. Sometimes, I add a glaze of orange extract with confectioner sugar. Let cool, before glazing or frosting. Place in ziplock bag.
 
Susan4508 
Jan. 25, 2012 10:06 pm
I love Grandma Johnsons scones on here. I have made them several times and everyone loves them. I do not do the frozen butter because it seems way too much work for just one recipe and I would have to clean the food processor. LOL. The refrigerated butter has worked just fine for me and is easy to mix in. I split the dough and add dried cranberries to one and choc chips to another. Brush tops with milk and sprinkle a touch of sugar on them. Awesome.
 
zookeeper 
Apr. 14, 2012 6:35 pm
The recipe is listed under, "Related Links" above - "Simple Scones." Or: http://allrecipes.com/Recipe/Simple-Scones/Detail.aspx
 
LaurieK 
Jun. 1, 2012 4:52 pm
I tried these this past weekend. they were great. The recipe is simple enough to have a child help, gets them involved in cooking.
 
 
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