My Favorite Scones

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Happy 2020!
Once again heading into the Christmas season I went MIA from the blog, there’s just too much to be done, eaten, seen, and experienced!

I closed out 2019 by getting to show my husband America for the first time ever, and more importantly, my hometown! It was a blast traveling home for Christmas, and busy. Every year it seems to get a little bit harder to say goodbye.

2020 started out completely uneventful, we were flying somewhere over the Atlantic Ocean and we don’t know when or where we were when the new year happened. It just did. I think 2020 is going to be a good year, though, if nothing else, it’s a great number, right?

I must confess, I was a bit nonplussed at the seeming coincidence of seeing photos of not one, not two, but several 20’s or Gatsby themed New Year’s parties. The movie came out several years ago, guys, why the big comeback? … It took seeing someone’s post on fb about entering the roaring 20’s again for it to click for me. I can’t help it, guys, I’m just not always the brightest bulb in the case.

However, our vision is 2020 and it is roaring and all those good things, so let’s get rolling. Rolling scones. I mean, these scones don’t have to be rolled, it just sounds like the band…;)

Now. This scone recipe is not just any recipe I am about to share with you, no no no. This is my favorite scone recipe, and I like/use several different scone recipes, so this is saying something.

Like these coconut scones, which are pretty darn delicious.
And these Orange Chocolate Chip Scones. YUM.

But. This scone recipe to beat all scone recipes (opinion) is so versatile, you can make just about any flavor you can think up! It’s also quite forgiving, which makes your scones turn out great every single time. Pictured are cranberry orange scones, but I will give you more flavor ideas and a launch pad to create your own flavors after the basic recipe!

I know, I know, calm down, this is all a lot to take in. The best scone recipe ever PLUS so many different flavors?? What is it, Christmas or something? No, but I decided to start the year off right with one of my favorites recipes (and I’m not even talking just in the scone category! Gasp.) and extending an olive branch for having ignored the inter webs for a bit longer than intended. (It was the eggnog, you guys!)

Ok, scones, let’s go!

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Recipe adapted from allrecipes

My Favorite Scones

Makes 12 scones

Adjustments.jpeg

Ingredients:

For the Scones

  • 1 cup / 225g plain yogurt

  • 1 tsp baking soda

  • 4 cups / 480g all-purpose flour

  • 1 cup / 200g sugar

  • 2 tsp baking powder

  • 1 tsp salt

  • 3/4 cup / 169g oil

  • 1 egg

  • 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

  • 1 cup / 120g powdered sugar

  • 1-2 Tbsp / 15-30g milk

Directions:

Make the Scones

Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.

  1. In a small bowl, combine yogurt and baking soda; set aside.

  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

  3. Add oil to flour mixture, mixing until coarse crumbs form.

  4. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.

  5. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.

  6. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.

  7. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

  1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

Scone Flavors:

Use one of these ideas (they’re all tried and true!) or create your own!

Adjustments.jpeg

  • Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.

  • Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.

  • Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.

  • Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.

  • Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.

  • Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.

  • Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.

  • Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

Jenny’s Notes

  • In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt.

  • If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Best scone recipe, Scone base, teatime
Breakfast, Brunch
British
Yield: 12
Author:
Jenny

Jenny's Favorite Scones

If I had to make one scone recipe for the rest of my life this, would be it: the perfect base to add any fill-ins and flavorings you wish. Perfectly moist, a sweet glaze, and pairs perfectly with a good book and a cup of tea!
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

For the Scones
  • 1 cup / 225g plain yogurt
  • 1 tsp baking soda
  • 4 cups / 480g all-purpose flour
  • 1 cup / 200g sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup / 169g oil
  • 1 egg
  • 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)
For the Glaze
  • 1 cup / 120g powdered sugar
  • 1-2 Tbsp / 15-30g milk
Scone Flavor Ideas
  • Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.
  • Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.
  • Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.
  • Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.
  • Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.
  • Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.
  • Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.
  • Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

instructions:

How to cook Jenny's Favorite Scones

Make the Scones
  1. Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
  2. In a small bowl, combine yogurt and baking soda; set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Add oil to flour mixture, mixing until coarse crumbs form.
  5. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
  6. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
  7. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
  8. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.
Make the Glaze
  1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

NOTES:

In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt. If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Calories

397.79

Fat (grams)

15.22

Sat. Fat (grams)

1.33

Carbs (grams)

60.11

Fiber (grams)

1.47

Net carbs

58.64

Sugar (grams)

28.27

Protein (grams)

5.78

Sodium (milligrams)

401.65

Cholesterol (grams)

16.82
Nutritional information is approximate. Based on 12 servings of cranberry orange scones.
Did you make this recipe?
Tag @jenevamorris on instagram and hashtag it #jennyblogs
Created using The Recipes Generator

Coconut Scones

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This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Scones come in all different shapes and sizes.  Whether they're flat or fluffy, dry or moist, sweet or savory, round, square, or triangular.  I've never had the honor to eat a real British or Scottish scone, but I have a few favorite recipes that I only hope the real thing could live up to.  

This particular recipe is not too sweet, with only a 1/4 cup sugar aside from the glaze, and lovely with a cup of tea or coffee, although drinking liquids with them isn’t necessary because they are moist enough by themselves.  I always think bright citrus flavors are marvelous in scones, but you can never go wrong with coconut.

If you’re familiar with making biscuits, this recipe is very similar to a biscuit recipe. In fact, you may be wondering what the difference is between a biscuit and a scone. The main differences that I’ve understood, is that scones are a bit drier than biscuits, and biscuits have more acidity and are considered “flaky” where scones might be more described as “crumbly.” This also appears to be much debated, with everyone having their own opinion. I, for one, want my scones to be just as moist and flaky/crumbly as my biscuits. Plus, biscuits are usually just buttery, maybe flavored with some cheese or herbs, or with a touch of sugar to be served as stawberry shortcakes. Scones? So many flavors!

Recipe adapted from Food Network.

Coconut Scones

Makes about 20

Ingredients:

For the Scones

  • 4 1/4 cups / 510g all-purpose flour

  • 2 Tbsp / 30g baking powder

  • 1 tsp / 5g salt

  • 1/4 cup / 50g sugar, plus more for sprinkling

  • 2 cups / 160g shredded unsweetened coconut

  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil

  • 1 cup / 237g unsweetened coconut milk

  • 4 eggs, lightly beaten

  • 1 tsp / 5g coconut extract

  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional

For the Glaze

  • 1 cup / 125g powdered sugar

  • 2-3 Tbsp / 30-45g unsweetened coconut milk

  • 1/4 tsp / 1g coconut extract

  • 1/4 tsp / 1g vanilla extract

Directions:

Oven 400°F / 205°C.  Line 2 baking sheets with parchment paper.

Make the Scones

  1. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut.  Add the butter or oil, and beat until mixture is coarse and crumbly.  

  2. In another bowl, whisk together milk, eggs, and coconut extract.  Stir into dry ingredients just until moistened.  Do not over mix.  Gently stir in pecans.  

  3. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm.  Sprinkle with extra sugar and pecans, if desired.   

  4. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.  

Make the Glaze

  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk.  Add more milk to get a drizzling consistency, if needed.  

  2. Drizzle over scones while they are still warm.  

Jenny's Notes:

  • When you first add the liquid into the flour mixture, you may notice the dough seems too wet/soupy. Let it sit just for a minute or two (great time to prepare your pans), and it will magically thicken. My biscuit recipe is like this too. I always think it’s too wet when I first stop mixing, but then it ends up being fine.

  • You might notice I don't always give the weight for measurements less than 1 tsp and never for eggs.  Unless a recipe needs to be very exact (such as plenty of French classics), I find eggs don't need to be weighed.  A little less or extra egg in a recipe like this one is not going to make a world of difference, and the 1/4 of an egg you had to remove to get an exact weight would probably go to waste.  That’s a shame, so I always round the egg measurements or weight to the nearest whole egg.  As far as the teaspoon measurements, I find scales tend to be less precise than an actual teaspoon, unless you have one of those smaller and more precise (to the nearest .001g) scales.

  • Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones.  

  • An ice cream/cupcake scoop works great to transfer the dough onto the baking sheets.  

  • Don't have coconut milk?  Use any kind of milk you have on hand! 

coconut scones, moist scones, pecan, coconut, coconut glaze, scones,
breakfast, bread
American
Yield: about 20 scones
Author:
Coconut Scones

Coconut Scones

Moist coconut scones with a coconut glaze and pecans.
Prep time: 25 MinCook time: 16 MinTotal time: 41 Min

Ingredients

For the Scones
For the Glaze

Instructions

Make the Scones
  1. Oven 400°F / 205°C. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut. Add the butter or oil, and beat until mixture is coarse and crumbly.
  3. In another bowl, whisk together milk, eggs, and coconut extract. Stir into dry ingredients just until moistened. Do not over mix. Gently stir in pecans.
  4. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm. Sprinkle with extra sugar and pecans, if desired.
  5. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.
Make the Glaze
  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk. Add more milk to get a drizzling consistency, if needed.
  2. Drizzle over scones while they are still warm.

Notes

When you first add the liquid into the flour mixture, you may notice the dough seems too wet/soupy. Let it sit just for a minute or two (great time to prepare your pans), and it should thicken.


Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones. An ice cream scoop works great to transfer the dough onto the baking sheets. Don't have coconut milk? Use any kind of milk you have on hand!

Nutrition Facts

Calories

410.68

Fat

29.69 g

Sat. Fat

14.90 g

Carbs

33.36 g

Fiber

3.25 g

Net carbs

30.11 g

Sugar

9.93 g

Protein

5.89 g

Sodium

384.66 mg

Cholesterol

73.64 mg

Nutritional information is approximate. Based on 20 servings and includes pecans.

Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it # jennyblogs

Orange Chocolate Chip Scones

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Do you know what goes great with cold weather?  Hot beverages, like tea and coffee. 

And do you know which carbs goes best with tea and coffee?  Scones. 

That's not to say that scones are dry and should only be served with hot liquids to help re-salivate your mouth.  If that's your past experience, then you need to find a new scone recipe or scone baker.  I like the sound of that.  Scone baker.  Sconed baker.  The scorned baker.  Maybe not.  Moving on.  These scones are wonderful!!  Light and flaky.  Not too sweet, with a nice burst of citrusy orange that pairs beautifully with the bitterness of the chocolate.

January is for baking.  Not dieting.  (Whole30 I'm looking at you.  In a very kind way.  Maybe not.)  Particularly breads, scones, cookies...winter and carbs are good buddies.  Love handles are an awkward third wheel.  But we get to wear big cozy sweaters and sit by fireplaces if we want to.  I love winter.  I love baking. I love these scones. Without further ado….

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker

Orange Chocolate Chip Scones

Makes about 12 scones

Ingredients:

  • 3 cups / 360g all-purpose flour

  • 1/4 cup / 50g sugar

  • 4 tsp orange zest

  • 4 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • scant 3/4 cup / 150g oil

  • 1 egg

  • 3/4 cup / 180g buttermilk

  • 1 cup / 170g chocolate chips or chunks

Directions:

Oven 425°F / 218°C.  Baking sheet lined with parchment paper.

2019-05-18%2B10.08.01-2.jpg

  1. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt.  Add oil and mix until texture resembles coarse crumbs.

  2. Whisk together egg and buttermilk.  Add to dry mixture until evenly moistened but being careful not to overmix.  Fold in chocolate chips. 

  3. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times.  Roll or pat out into a rectangle of about 1-inch thickness.  Cut into 12 squares.

  4. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.  

  5. Best served same day, with tea and coffee and butter and jam, if you wish.   



Jenny's Notes:

  • In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

  • Scones are so great, and there are many different varieties and recipes for them.  As long as they aren't too dry, I think they all have merit.  In fact, I have several different scone recipes, this is just one of them.  They are similar, but with slight differences that make each one valuable.

Scones, quick bread, orange, chocolate
bread, breakfast
American, British
Yield: 12 servings
Author:

Orange Chocolate Chip Scones

Light, moist, orange and chocolate chip scones.
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 3 cups / 360g all-purpose flour
  • 1/4 cup / 50g sugar
  • 4 tsp orange zest
  • 4 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • scant 3/4 cup / 150g oil
  • 1 egg
  • 3/4 cup / 180g buttermilk
  • 1 cup / 170g chocolate chips or chunks

instructions:

How to cook Orange Chocolate Chip Scones

  1. Oven 425°F / 218°C. Baking sheet lined with parchment paper.
  2. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt. Add oil and mix until texture resembles coarse crumbs.
  3. Whisk together egg and buttermilk. Add to dry mixture until evenly moistened but being careful not to overmix. Fold in chocolate chips.
  4. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times. Roll or pat out into a rectangle of about 1-inch thickness. Cut into 12 squares.
  5. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.
  6. Best served same day, with tea and coffee and butter and jam, if you wish.

NOTES:

In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

Calories

317.34

Fat (grams)

17.57

Sat. Fat (grams)

3.59

Carbs (grams)

37.50

Fiber (grams)

1.72

Net carbs

35.78

Sugar (grams)

12.69

Protein (grams)

4.72

Sodium (milligrams)

465.72

Cholesterol (grams)

16.10
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator