Scones are one of those baked goods that you can find everywhere and everyone has different preferences on what they like. I’m not one for dry scones and I really don’t like when they’re super crumbly. I stumbled upon a laminated scone dough through my old job and found that it created my favorite type of scone texture, tender and flaky on the inside, crisp all over on the outside.
After some searching, I have found my ultimate scone base recipe that can be altered to all heart’s content. Scones are basically biscuits with things/flavorings in them. You can make these savory, make them sweet, or add whatever you want to them! These ones I made are cranberry orange because it’s one of my favorite flavor combinations. I will also give some tips on variations you can try.
- 2 cups (10 ounces) unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup buttermilk
- 1/2 teaspoon vanilla bean extract
- 1/4 cup organic brown sugar
- Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate then sifted ingredients until cold).
- Rub the butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
- Add all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough.
- Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a bench scraper to help you knead and/or fold and turn the dough if you wish).
- Roll the dough to approximately a 10″x7″ rectangle. Fold up the dough like a business letter and then roll out the dough again to another 10″x7″ rectangle. Repeat two more times to a total of three times.
- Make one final roll to 10″x7″ then divide into triangles or use a cookie cutter to make circles. Be sure not to twist the cutters because that impedes rising.
- Place the scones on a parchment-lined baking sheet and refrigerate for 1.5 hours.
- Heat the oven to 425F. Brush the tops of scones with egg wash, milk, or buttermilk, if desired.
- Bake for 12-15 minutes until golden brown on top. If your oven heats unevenly, flip the pan halfway through.
Add 1/4 cup of dried fruit.
Add 1 tablespoon of zest.
Add 1/2 cup of grated cheese, 1/4 bacon bits, 1/4 cup scallions or chives.
Add 1/2 cup of chocolate chips.
Options are endless!