Scones are a favorite breakfast treat around our house. You can keep them as basic or as dressed up as you’d like. In this basic recipe you have a nice, tender crumb accented with pumpkin pie spice, golden raisins, and chopped pecans.
One of the things that I love about scones is that you can easily adapt a recipe to your liking. Do you prefer dried cranberries or golden raisins? Go ahead and substitute them in this recipe. Walnuts instead of pecans? Totally fine too!
Novice bakers might find scones a little tricky to prepare. Scones can be finicky to prepare since they follow a different set of rules from cookies and cake batters, so I’ve included a few tips here for making scones that should be helpful.
Tips for Making Scones
Keep Ingredients Cold
Sometimes in baking, a recipe will instruct things like: soften the butter, bring the eggs to room temperature, or similar steps. This is not the case with scone! You want everything to stay cold and refrigerated until you are ready to use them.
Freeze the Butter
The above is especially true for the butter! Starting with cold, refrigerated butter is a must. However, I prefer to start with frozen butter. It keeps it even colder while you are handling it and cutting it into the flour mixture.
Pea-Sized Bits of Butter
Another tip about butter: I like to grate my frozen butter on a cheese grater before adding it to the flour mixture. I think it is easier to cut it into the flour and have nice, pea-sized bits of butter throughout.
Little bits of very cold butter mixed in with the flour mixture is the key to moist, flaky scones or any other recipe that calls for the butter being cut into the flour (such as biscuits and pie crusts).
Knead just until the dough comes together. Too much kneading or mixing and the scones will be tough.
KitchenIQ V-etched Container Grater
Cuisinart Stainless Steel Mixing Bowls
Demarle Silpat Non-Stick Baking Mat
Le Creuset Jelly Roll Pan