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Buttery Flaky Scones with Mix-In Variations Recipe

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3.9 from 10 reviews

These easy scones are buttery, flaky, and perfect for breakfast or brunch. The recipe is versatile and allows for a variety of mix-ins such as blueberries, dried fruit, or chocolate chips, giving you the freedom to customize them to your taste.

  • Total Time: 1 hour
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • ¼ cup cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt

Wet Ingredients

  • ½ cup cold buttermilk or heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)

Fat

  • 8 tablespoons unsalted butter (1 stick), frozen for at least 1 hour

Optional Mix-ins

  • ½ to 1½ cups mix-ins such as berries, dried fruit, or chocolate chips

Toppings

  • Coarse sugar for sprinkling

Instructions

  1. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cane sugar, baking powder, and sea salt to evenly distribute all the dry ingredients.
  3. Add Butter: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss to coat the butter in flour, then use your hands to work the butter into the flour until the mixture resembles a coarse meal with small, pea-sized pieces of butter.
  4. Incorporate Mix-ins: Add any desired mix-ins such as berries, dried fruit, or chocolate chips to the flour-butter mixture and toss to combine evenly.
  5. Mix Wet Ingredients: In a medium bowl, whisk together the cold buttermilk, egg, and vanilla extract if using.
  6. Form Dough: Pour the wet ingredients over the dry ingredients and use a spatula to mix until a shaggy dough forms. Knead gently by hand to incorporate any remaining dry flour. The dough should be soft but not sticky; if it’s sticky, add a little more flour, and if it’s dry, drizzle in a bit more buttermilk. Then shape the dough into a ball.
  7. Shape Dough: Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Cut the disk into 8 equal wedges.
  8. Freeze Scones: Place the wedges on the prepared baking sheet, leaving a little space around each. Freeze the scones for 15 minutes to help them hold their shape during baking.
  9. Preheat Oven: While the scones freeze, preheat your oven to 400°F (204°C).
  10. Apply Toppings: Remove the scones from the freezer and brush the tops with buttermilk. Sprinkle with coarse sugar if desired for a sweet, crunchy topping.
  11. Bake Scones: Bake the scones in the preheated oven for 18 to 27 minutes, or until they are golden brown on top and baked through.
  12. Cool: Transfer the baked scones to a wire rack and allow them to cool slightly before serving.

Notes

  • Freezing the scones briefly before baking helps maintain their shape and improves flakiness.
  • You can substitute heavy cream for buttermilk if needed, but buttermilk gives a slightly tangier flavor and tender texture.
  • Make sure the butter is well frozen before grating to achieve flaky layers in the scones.
  • Mix-ins are optional but add flavor and texture—feel free to experiment with your favorites.
  • Do not overwork the dough to prevent tough scones.
  • Brush with buttermilk or cream before baking to help the sugar stick and create a glossy crust.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British

Find it online: https://dishiary.com/buttery-flaky-scones-with-mix-in-variations-recipe/