Looking for a simple scone recipe? Look no further than this Master Scones Recipe by Sally’s Baking Addiction. This recipe is so easy and so good that I’ve already baked it twice this long weekend. :) Two great tips that Sally mentions is (1) to freeze the butter and grate it (2) to brush the scones with milk and sprinkle with sugar & refrigerate for at least 15 minutes before baking. I wanted to create a icing sugar drizzle for the scones, so I cut the sugar in half from 1/2 cup to 1/4 cup from the recipe and also created my own buttermilk because I only had whole milk in my fridge. I went simple with the add-ins and only mixed in raspberries, but I can’t wait to try other flavour mixtures!
RECIPE (8 Large Scones or 16 Smaller Scones)
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 1/2 teaspoon baking powder
1/2 cup unsalted butter, frozen then grated
1/2 tablespoon lemon juice
1 1/2 vanilla extract
1 – 1.5 cups raspberries
POWDERED SUGAR GLAZE:
1/4 cup powdered sugar
1/2 tablespoon milk
FREEZE BUTTER: 1/2 cup (1 stick) of butter
LINE: two baking sheets with parchment paper
MIX: whole milk & lemon juice together in a liquid measuring cup. Let the mixture stand for 10 minutes
MIX: flour, sugar, salt, and baking powder together in a large bowl
GRATE: frozen butter & add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized crumbs. Place bowl in the refrigerator as you mix the wet ingredients together.
WHISK: egg and vanilla into the whole milk/lemon juice mixture. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream.
POUR: mixture onto the counter. Flour hands and work dough into a ball as best you can.
FOR LARGE SCONES: Press into an 8-inch disc and with a sharp knife cut into 8 wedges. Place scones on lined baking sheet about 2″ apart.
FOR SMALLER SCONES: Press dough into two 5-inch discs and cut each into 8 wedges. Place scones on lined baking sheet about 2″ apart.
BRUSH: Scones with whole milk and sprinkle with coarse sugar. Refrigerate for at least 15 minutes or overnight.
PREHEAT: oven to 400 degrees
BAKE: for 18 – 25 minutes until golden brown around the edges and lightly browned on top. Larger scones = 25 minutes. Smaller scones = 18 minutes.
POWDERED SUGAR GLAZE: mix powdered sugar and milk until smooth. Use a spoon to drizzle the sugar glaze over the cooled scones.