Here are some common flavors for scones:
- Chocolate Chip
- Lemon Poppy
- Cranberry Orange
- Orange Spice
- Bacon, Chedder, and Chive
- Basil and Parmesan
Just take this basic recipe and add the filling per your preference. For myself, I like to fall back on the classic blueberry scone. It goes great with a cup of warm tea.
Keep in Mind
- You can split the dough in half and make two different flavors of scone.
- I made two batches, one with whole wheat flour and one with white. They both turned out well, but the whole wheat scones had a nuttier flavor. In the future, I would probably use whole wheat when making a pumpkin scone recipe.
- These are best eaten when they are warm, right out of the oven.
- Make sure the butter is cold.
- Don’t overwork the dough. Try to mix it together with as little mixing as possible.
Next time I’m going to try a more traditional Scottish recipe, with milk instead of yogurt. And in the same vein, I’d like to serve it with clotted cream and strawberry preserves.
- 1 cup low-fat Greek yogurt
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 egg
- 1 cup fresh blueberries
- In a small bowl, blend the yogurt and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Beat the egg, and mix it into the sour cream mixture, then stir into the flour mixture until just moistened. Mix in the blueberries.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Have a question about the recipe? A suggestion to make it even better?
Comments are welcome!