7 Great Scone Recipes that Will Make Your Mouth Water

These seven delicious scones make a perfect treat for sitting by the fire on a weekend morning with loved ones while the polar vortex rages outside. Romancing the Scone is something innkeepers do everyday all around the nation so if you want someone to make them for you check the scone recipes in our bed and breakfast cookbook.

 

1. Blueberry Lemon Scones –

Ingredients:

2 Cups All Purpose Flour
2 ¼ tsp Baking Powder
2 tbs Sugar (Increase to ¼ cup if you prefer sweeter scones)
½ tsp Salt
6 Tbs (3 oz) Cold Butter
1 Lemon, zested
1 Egg
½ Cup Cream
½ to 1 cup fresh or dried blueberries
2 tbs raw sugar

Preheat your oven to 375°. Cut your butter into pieces about ½ thick and chill in the freezer as you prepare your other ingredients. Whisk together flour, baking powder, sugar, and salt in a medium bowl. Whisk the egg until the yolk and whites are combined, and then whisk into the cream. Cut your cold butter with a pastry cutter (a fork works if you don’t have one) into the dry ingredients until they are in pea size pieces. Mix in lemon zest, then pour cream and egg over the dry ingredients with a rubber spatula or a wooden spoon, stir together the ingredients until the dry is just moistened. Stir in berries. You will have a very crumbly, “shaggy” dough. Resist the urge to add more liquids, this is okay! Turn your dough out onto a clean work surface, and press and gently squeeze the dough together until it sticks in a ball. Don’t kneed it and try to work it as little as possible, it should still be a little bit crumbly but hold together. Pat your ball into a disk about 6” in diameter, brush the top with cream and sprinkle the raw sugar evenly on top. Cut the disk of dough into quarters twice so you have eight wedges. Place scones on a parchment lined baking sheet and bake for 10 to 15 minutes, until the tops and edges are golden brown and serve warm.

2. Rosemary Scones With Rose Petal Jam –

The fragrance of Rosemary and the delicate flavor of Rose Petal Jam make the perfect pair … Love and Kisses on a Plate!

Ingredients:

2 C. Unbleached Flour (Such as King Arthur)
1/2 C. Granulated Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
1 Tbsp. finely chopped Fresh Rosemary Leaves (or 1 tsp. dried, finely chopped)
6 Tbsp. cold Unsalted Butter
5/8 to 3/4 C. Heavy Cream

Rose Petal Jam
Clotted Cream

Directions:
Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Whisk Together the flour, sugar, baking powder, salt and rosemary. Cut the butter into the flour mixture with a pastry blender or work with your fingers until the mixture looks like coarse meal. Add the heavy cream and stir with a fork just until all the dry ingredients are moistened and the mixture forms a stiff dough.

Turn the dough out onto a lightly floured surface and gently knead 10-12 times. Divide the dough into two pieces and pat each piece into a 6″ round circle. Cut each circle into 6-8 wedges. Transfer the wedges onto a parchment lined cookie sheet. Bake in a preheated 375 degrees Fahrenheit oven for 18 to 20 minutes until the edges are golden brown.

Serve with clotted cream and Rose Petal jam*. (to make homemade clotted cream whisk together 8 oz of softened cream cheese with 1/2 cup of heavy cream until creamy consistency is reached.
*Homemade Rose Petal Jam is something I grew up with, made by mom. Nowadays Rose Petal Jam is available, under the “Sarantis” lable and imported by Krinos Foods, Inc. and sold at Greek specialty stores, and made by others and found at French or Gourmet specialty stores. It’s most likely also available online.

Yield: 12-16 scones, Prep Time: 10 Minutes, Cook Time: 18-20 Minutes

3. Decadent Gluten Free Chocolate Chip Almond Scones –

Susan earned a Top 10 Finalist award in the Betty Crocker Gluten Free Baker’s Challenge with this recipe. Using gluten free Bisquick, these scones come together quickly and can be enjoyed in less than 30 minutes. Simple and delicious!

Ingredients:
2 cups Gluten free Bisquick
1 cup chocolate chips
1/4 tsp almond extract
1 1/3 cups whipping cream
1 cup powdered sugar
1/4 tsp almond extract
2 -3 TBS water or milk
3 TBS sliced almonds

Directions:
Heat oven to 400 degrees.
Line cookie sheet with parchment paper.
In a large bowl, Mix Gluten Free Bisquick with chocolate chips.
Place 1/4 teaspoon of almond extract in a 2 cup measuring cup and measure whipping cream into same cup.
Add whipping cream all at once to dry ingredients, stir just until dry ingredients are moistened and holding together. If too dry, add a TBS of whipping cream at a time to desired consistency.
Gently knead the dough in the bowl until smooth, about 8 times.

Divide dough in half.
On a flat surface dusted with Gluten Free Bisquick, pat each half into 6 to 7 inch round.
Cut each into 6 wedges.
Place 2 inches apart on prepared cookie sheet.
Bake 10 to 13 minutes or until golden brown.
Cool 5 minutes on the cookie sheet on a cooling rack.
Remove scones from cookie sheet, but keep them on parchment paper, place on cooling rack to cool.
In a small bowl, whisk powdered sugar, 1/4 teaspoon almond extract and 2 TBS water or milk to make icing.
Add additional 1 TBS, a tsp at a time of water or milk, if needed.
Drizzle half of the icing over warm scones.
Sprinkle with almonds.
Drizzle remaining icing over scones.

Yield: 12 scones, Prep Time: 10 minutes, Cook Time: 10 – 13 minutes

4. Apricot-Orange Cream Scones – Franklin Inn on Durkee Appleton, Wisc.

Dried apricots give this tender scone just the right punch. And remember the secret to light delicious scones – not over mixing the batter.

Ingredients:
2 Cups All Purpose Flour
3 Tab. Sugar
3 Teasp. Baking Powder
2 Teasp. Grated Orange Peel
1/2 Teasp. Salt
1/2 Cup Dried chopped Apricots
1/2 Cup White Vanilla Chips
1 1/3 Cups Whipping Cream
1 Cup Powdered Sugar
2-3 Tab. Orange Juice

Directions:
Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl combine first seven ingredients. Mix well. Add whipping cream all at once, stir just until dry ingredients are moistenend. (I have had to use more cream usually by about 1/4 cup.)On a lightly floured surface, knead dough 6-7 times still smooth. Divide in half and pat into two 6 inch rounds. Cut into 4 wedges. Place rounds 2 inches apart on cookie sheet. Bake at 400 degrees for
10-13 minutes till golden brown. Cool 5 minutes.

Mix powdered sugar and orange juice,then drizzle over warm scones. Best served warm. Makes 8 large scones.
Kitchen tip: you can combine first seven ingredients and store in air tight bowl. Then in the morning add the cream and follow recipe from there.
Grate orange peel, then juice orange for frosting.

Yield: 8 servings, Prep Time: 60 minutes, Cook Time: 10-13 minutes

5. English Scones With Crystallized Orange Peel And Golden Raisin – 7 Gables Inn & Suites Fairbanks, AK

Ingredients:
1 1/2 tablespoons diced crystallized orange peel
1 1/2 tablespoons golden
2 teaspoons sherry
1 1/2 cups all purpose flour
1 1/2 cups tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, cut in small pieces
1 egg, beaten
1/2 cup half and half
sugar, for garnish

Directions:
Preheat oven to 400 degrees. Place the orange peel and raisins in a small bowl, sprinkle with the sherry and let soak for 15 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Cut butter into the dry ingredients until the mixture resembles coarse meal. Drain the orange peel and raisins and stir them into the dry ingredients.

In a small mixing bowl, beat the egg and milk together. Reserve 1 tablespoon of the egg-milk mixture for a glaze. Make a well in the dry ingredients, add the remaining egg-milk mixture and mix lightly with a fork just until the dry ingredients are moistened.

Turn the dough out onto a floured surface and knead for a few seconds. Pat the dough out into a 1/2 inch thick round and cut into 6 pie-shaped wedges. Brush each wedge with the reserved egg-milk mixture and sprinkle lightly with sugar. Place on a greased baking sheet and bake 13 to 15 minutes, until golden brown.

Yield: 6 scones, Prep Time: 15 minutes, Cook Time: 15 minutes