Learn how to make perfect scones with this easy recipe tutorial. Based on my favorite scones at Raging Sage in Tucson, AZ, this scone recipe allows you to mix and match fillings and topping for every palate all in one baking session.
When I think of the perfect scone, I think of two things: light and fluffy interior + crisp and crumbly exterior. If that’s your idea of a perfect scone, then this recipe is for you.
HOW TO MAKE PERFECT SCONES
STEP 1
Prep all the ingredients before starting. With scones or any type of biscuit, it’s important to have cold ingredients.
Begin by cutting the butter into cubes and place the butter back in the fridge until ready to use.
Then mix all the dry ingredients in a bowl.
STEP 2
Using a pastry cutter or the tines of a fork, cut the cubed butter into the flour mixture.
The mixture should resemble coarse gravel.
STEP 3
Add the wet ingredients to the flour/butter mixture.
Stir to combine. Do not over mix. The dough should be shaggy – slightly sticky, but not wet.
You will flour your work surface and hands, so don’t worry if the dough is a little tacky – you’ll be able to accommodate by dusting it with extra flour.
STEP 4
Flour your work surface and press the dough out to a 9″ circle.
Cut the dough into 8 even triangle slices. I can never get mine evenly cut.
Press on toppings. For jam, use your thumb to make an indention and fill it with jam – go big here – the jam spills out when baking and is super yummy!
Featured combinations:
1. A sprinkle of brown sugar and roughly chopped pecans
2. Apricot Jam (sometimes with sliced almonds too)
3. Diced pieces of candied ginger
STEP 5
Fold corner over the top to make a crescent shape. Or you can leave them flat.
Bake at 400 F.
PIN IT
Learn how to make perfect scones with this easy recipe tutorial. Based on my favorite scones at Raging Sage in Tucson, AZ, this scone recipe allows you to mix and match fillings and topping for every palate all in one baking session.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp Kosher salt
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter, cubed + COLD
- 2/3 cup half and half
- 1 egg
- toppings of your choice (jam, brown sugar + nuts, candied ginger)
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Cut butter into cubes and place back into refrigerator.
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In a large bowl, mix flour, sugar, cloves, baking powder and salt together.
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Add cold, cubed butter into the flour mixture. Cut in with a pastry tool or fork until the mixture resembles coarse gravel.
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In a small bowl, whisk together half-n-half + egg. Add to flour mixture and mix with a wooden spoon until just incorporated. The dough will be shaggy + not too sticky.
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Place dough on floured work surface and press out to a rough circle. The dough should be about 1/2" thick, circle diameter of 9".
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Cut into 8 triangle shaped pieces like a pie.
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For jam filled scones, make a indent in the middle of each scones, add about 2 Tbs of jam and fold one corner over the triangle so that the jam is in the middle.
For other flavors: press on nuts, candied ginger, etc.
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Bake at 400F for 14-16 mins on aluminum foil until golden brown. The foil catches the spillover on the jam scones.
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Let cool for at least 10 minutes. The flavors really come out when the scones are warm – not hot.
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