Classic Pastry Scones
User Reviews
5
Classic Pastry Scones
Description
The recipe begins by mixing dry ingredients—flour, sugar, baking powder, soda, and salt—then incorporating frozen butter to achieve a flaky texture through small butter pieces in the dough. A wet mixture of Greek yogurt, heavy cream, egg, and vanilla extract adds moisture and subtle tang. Folding in craisins provides a chewy contrast and fruity sweetness.
The dough is gently handled to avoid overworking, shaped into a circle, cut into wedges, and baked until golden. Once cooled slightly, a simple glaze of powdered sugar and milk is drizzled, adding a sweet finish. Variations include substituting flavorings, fruits, and using vegan or gluten-free ingredients.
These scones work well for breakfast or snacks and store well refrigerated or frozen. The recipe includes guidance for preparing dough ahead, freezing scones or dough, and alternative flavor mixes for versatility.
Ingredients
Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter frozen, unsalted
- 1/3 cup yogurt plain, Greek
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup craisins or fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins; favorite mix-ins
Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: flour, sugar, baking powder, baking soda and salt in a mixing bowl.
- Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.
- Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.
- Combine: Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
- Shape and cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.
- Bake in preheated oven until golden, about 16 - 18 minutes.
- Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
- Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.
Notes
- For orange scones, replace vanilla with fresh orange juice and add orange zest to the glaze.
- Vegan versions use plant-based butter, yogurt, a flaxseed egg substitute, and coconut milk instead of cream.
- Gluten-free flours can substitute all-purpose flour for dietary needs.
- Dough can be prepared a day ahead and refrigerated before baking.
- Freeze shaped or baked scones for up to 2–3 months; thaw completely before baking or serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 307mg | 13% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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