Merienda Mondays: Homemade Scones

3 weeks ago

Make this easy, classic sweet pastry, perfect for everyday baking and as afternoon treats!



Makes 8 servings

¼ cup Granulated sugar

2 tsps Baking powder

½ tsp Baking soda

½ tsp Kosher salt

3 cups All-purpose flour, plus more for surface

½ cup Chilled unsalted butter, cut into ⅛ inch pieces

1 Large egg, beaten

1¼ cups Heavy cream, plus more for brushing

Demerara or raw sugar (for sprinkling)

  1. Whisk granulated sugar, baking powder, baking soda, salt, and flour in a large bowl to combine. Add the cold butter and toss to coat. Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain. 
  2. Make a well in the center of the flour-butter mixture. Add egg and cream in the center and stir the mixture with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). Lightly bring the dough together.
  3. Transfer dough onto a lightly floured surface. Pat and flatten into a 1″-thick round.  Cut with a round cookie cutter or cut into 8 wedges.  Transfer cut dough to a parchment-lined baking sheet.
  4. Using a pastry brush, brush tops of cut dough with cream.  Sprinkle tops with demerara sugar. Bake scones in a preheated 375F oven until golden brown, 25–30 minutes.
  5. These Scones can be made 1 day ahead. Store lightly covered at room temperature.


Lemon-Rosemary: Whisk 2 teaspoons finely grated lemon zest and 2 teaspoons finely chopped fresh rosemary into flour mixture before adding butter. 

Cinnamon-Chocolate: Toss 1 cup chopped bittersweet chocolate and 1 teaspoon ground cinnamon into flour mixture after working in butter.

Double Ginger: Whisk 2 tablespoons finely chopped candied ginger and 1 tablespoon finely grated peeled ginger into flour mixture before adding butter. 

Mixed Berry: Toss 1 cup fresh or frozen berries, cut into pieces if large, into flour mixture after working in butter. 

Pecan-Oat: Toss ¾ cup old-fashioned oats and ¾ cup chopped toasted pecans into flour mixture before adding butter. Sprinkle ¼ cup oats along with demerara sugar over scones before baking.

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