Classic Homemade Pastry Scones with Mix-ins and Glaze Recipe
These Classic Pastry Scones are homemade, light, fluffy, and moist baked treats perfect for breakfast or as a side dish. They are versatile, allowing you to customize with your favorite mix-ins such as blueberries, chocolate chips, or dried cranberries. Topped with a simple sweet glaze, these scones are easy to make and perfect for serving fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Total Time: 30-33 minutes
- Yield: 8 scones
- Category: Breakfast / Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup frozen unsalted butter
- 1/3 cup plain Greek yogurt
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup favorite mix-ins (Craisins, fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries, or raisins)
Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt thoroughly.
- Incorporate Butter: Grate the frozen unsalted butter into the dry mixture. Use a fork or pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
- Prepare Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, heavy whipping cream, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Ingredients: Add the wet ingredients and your chosen mix-ins into the dry mixture. Gently fold the ingredients with a rubber spatula until the dough starts to come together in large clumps. Lightly knead the dough by hand in the bowl just a few times until it forms a ball, being careful not to overwork the dough.
- Shape and Cut Dough: Dust a clean surface with flour and drop the dough onto it. Pat and gently shape the dough into an 8-inch circle. Cut the dough into 8 equal wedges with a knife, then transfer the wedges onto the prepared baking sheet lined with parchment paper.
- Bake: Bake the scones in the preheated oven until they are golden brown, about 16 to 18 minutes.
- Cool: Remove the scones from the oven and cool them on a wire rack for 10 minutes before glazing.
- Prepare Glaze: In a small bowl, mix the powdered sugar with 1 tablespoon of milk until smooth. Add more milk if needed to achieve a drizzling consistency.
- Glaze Scones: Drizzle the glaze over the cooled scones just before serving. Enjoy the scones fresh for the best texture and flavor.
Notes
- For Orange Scones, replace vanilla extract with fresh orange juice and add 1 teaspoon of orange zest to the glaze.
- For Peach Scones, substitute the mix-ins with diced fresh peaches.
- To make Vegan Scones, use vegan butter, vegan yogurt, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and replace heavy whipping cream with coconut milk.
- For Gluten-Free Scones, use a gluten-free flour blend in place of all-purpose flour.
- Make Ahead: The dough can be prepared through shaping and cutting steps the day before, then covered and refrigerated for up to one day before baking.
- Freezing Instructions: To freeze dough, flash freeze the cut scones on a tray for 1 hour, then store them in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before baking. For baked scones, cool completely, store in a freezer-safe container for 2-3 months, and thaw or warm briefly before serving.