Recipes Nugget Markets Signature Recipes
Simple Scones with Four Variations
- Prep time
- 25 minutes PT25M
- Cook time
- 20 minutes PT20M
- Yield
- 8 large scones
- Difficulty
Whether you like your scones sweet or savory, this simple recipe is a great base for all your favorite flavors.
Ingredients
Simple Scone Base:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- 5 tablespoons cold butter, cut into chunks
- 1 cup heavy cream
- 1 egg, for egg wash
For Savory Scones:
- 1½ ounces pancetta, browned and diced
- 2 green onions, chopped
- 3 ounces Gruyère, diced
- Coarse salt, for topping
For Lavender Scones:
- 1 teaspoon chopped fresh rosemary, plus extra for topping
- ½ teaspoon dried lavender
- 3 ounces honey
For Strawberry Lemon Scones:
- 1 cup diced strawberries
- Zest of 1 lemon
- Juice and zest of 2 lemons, for glaze
- 2 tablespoons butter, for glaze
- 2 cups powdered sugar, for glaze
For Raspberry Almond Scones:
- ½ cup sliced almonds, toasted
- ½ teaspoon almond extract
- 1 cup raspberries
- Crystal sugar, for topping
Preparation
Preheat oven to 350°F.
For the scone base, sift together flour, baking powder, salt, and sugar. Coat the pieces of butter with the flour mixture, then cut together with a pastry cutter or two butter knives until crumbly, like coarse corn meal.
Stir in flavoring ingredients (fruit, nuts, cheese, etc.) depending on chosen variation.
Make a well in the middle of the mixture, then pour in the cream. Fold everything together until just incorporated—be careful not to overwork the dough. If scone mixture is too dry and does not come together, add extra cream by the spoonful until it holds.
Place dough on a lightly floured surface. Roll minimally to make a ball. Cut in half and form into a log shape, then cut on the diagonal to make triangular scones.
Transfer the scones to an ungreased or parchment-lined sheet pan. Brush the tops with egg wash and sprinkle with appropriate topping. Bake until golden brown, approximately 20 minutes.
If preparing a glaze, combine butter, powdered sugar, juice, and zest over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and whisk until smooth and slightly cool. Drizzle back and forth over the top of the baked scones. Allow the glaze to set before serving.
