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.
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 1/2 tablespoons baking powder
- 2 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- orange zest, from 1 orange
- 1/2 cup butter, cold and cut into chunks
- 2/3 cup chopped pecans
- 2/3 cup golden raisins
- 2 eggs
- 3/4 cup sour cream
- 1 tablespoon turbinado sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the flour, 2/3 cup sugar, pumpkin pie spice, baking soda, salt, and orange zest. Whisk well.
- Cut the butter into the flour mixture using a pastry blender, 2 knives, or by grating the butter on a cheese grater until the mixture resembles coarse crumbs. Stir in the pecans and raisins.
- In a separate, medium sized bowl, add the eggs, sour cream, and vanilla. Beat, using a wire whisk, until well blended.
- Make a well in the center of the flour mixture. Pour the egg mixture in the center and stir using a wooden spoon until a soft dough forms.
- Turn the dough out onto a lightly floured counter. Knead the dough for approximately 1-2 minutes, or until it comes together. Form the dough into a 10-inch circle and place on the prepared baking sheet.
- Score the top of the circle using a butter knife into 12 wedges. Sprinkle the top with the remaining tablespoon of sugar.
- Place the baking sheet in the middle rack of the preheated oven. Bake the scones for 30 minutes, or until they are golden brown on top.
- Remove the baked scones from the baking sheet and cool on a wire rack for 5 – 10 minutes. Cut into wedges and serve.
KitchenIQ V-etched Container Grater
Cuisinart Stainless Steel Mixing Bowls
Demarle Silpat Non-Stick Baking Mat
Le Creuset Jelly Roll Pan