Breakfast means something different depending on the day of the week. Monday through Friday it typically ends up being something fast. A quick yogurt, granola bar, or a fast scramble on an egg tend to win out. However, come Saturday and Sunday breakfast gets the full attention it deserves.
This Sunday morning scones were on the menu. Scones have never been my go-to pastry, but I was intrigued to try something new, and let me tell you something, they were GOOD.
These scones had it all. They were flakey, buttery, and super moist. They also crisped up real nice in the oven, but not so much that they had that burnt quality to them.
I wanted to make two different flavors and compare how the mix-ins would hold up in the dough. One half was filled with blueberries, while the other got some orange zest and dried cranberries mixed in.
The flavors may have lacked a little bit of creativity, but there is something to be said for a fan favorite. The blueberries gave the dough a sweet flavor, while the orange zest brought out the brightness in the second batch.
What I love so much about this recipe is its versatility. (Also, one bowl and no mixer!!) The dough has a base that works really well with other ingredients. Anything can pretty much be added in. Dried fruit, chocolate chips, or even some cheddar cheese and chives would go great. Trust me, you truly cannot go wrong.
Give breakfast the attention it deserves and make these scones this weekend!
Weekend Brunch Scones
Ingredients
- 2 cups all-purpose flour, plus extra for sprinkling
- 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, frozen
- 1/2 cup buttermilk or heavy cream (plus 2 Tbsp for coating)
- 1 and 1/2 teaspoon vanilla extract
- 1.5 of any additional ad-ins
Instructions
- In a large bowl, mix together flour, sugar, salt, and baking powder. Whisk to combine.
- Next, use a box grater to grate the frozen butter into the dry ingredients. Combine the two mixtures using a pastry cutter or your fingers until the flour resembles a pea-sized crumb and is very dry. Place in the refrigerator to keep cool.
- In a medium-sized bowl, mix together 1/2 heavy cream, the egg, and vanilla. Remove the flour and butter mixture from the refrigerator and mix the wet ingredients into the dry. Add in any mix-ins (such as blueberries, lemon zest, chocolate chips, etc.) during this stage. Mix until combined. The mixture should be firm, but still moist and sticky.
- Pour the dough onto a floured surface and form into a loose ball. Don't worry if the dough is still sticky. If it looks a bit too sticky, add in a little more flour. However, if it seems too dry, add in 1-2 Tablespoons of heavy cream.
- Shape the ball into a 8-inch disc. Using a knife or a bench scraper cut the dough. For large scones, aim for 8 wedges. For smaller scones, split the dough into two 5-inch discs and cut into 8 wedges.
- Place scones on a prepared baking sheet with parchment about 2-3 inches apart. Brush scones with the remaining heavy cream or buttermilk. This will give the scones an extra crunch when baking. Place the prepared scones in the refrigerator or freeze for 15 minutes.
- While the scones are sitting in the fridge, preheat the oven to 400°.
- After 15 minutes, place the scones in the oven for about 18-24 minutes. Keep an eye on the scones are remove them from the oven when they form a golden brown ring around the edge. The larger scones may take 25-30 minutes to bake.
This recipe was inspired by Sally’s Baking Addiction. Find the recipe here.
