Hello, poppets. I bring you scones! Scones that appear to share the same unfortunate hue as my kitchen floor. It might be time I up my photography game, maybe invest in one of those umbrella lights or a tasteful backdrop.
So much better. I can already tell I’ve amplified my photographic professionalism by a such degree I’m going to go ahead and cancel that umbrella light.
Hey, want to hear a secret about scones? I’ve experimented with at least a dozen scone recipes, each time adjusting the levels of flour, butter, and leveraging agents, and have reached a very staggering conclusion: scones are bloody delicious. All of them. Sweet scones, cheesy scones, oatmeal scones, flour scones, scones made with all different varieties of animal lard, they’re all just so delicious. I have truly never met a scone I didn’t like.
I will make one tiny recommendation that guarantee your success in this cutthroat world of scone baking: use real butter! Or shortening, if that’s your jam. Margarine is alright and all, but scones don’t really lend themselves to healthy substitutions. Besides, is margarine really that healthy a substitution? We’re basically talking about single-serving cakes here. If caloric restriction is the name of your game I’m not even sure what you’re doing on this page.
Also, somewhat contrary to what I just said, scones don’t need a whole lot of sugar to obtain optimal deliciousness. You know those mini vanilla scones from Starbucks with the thick layer of icing on top? SO GOOD. I love those things. But if we are being honest with our biscuit-consuming selves, those are scone-shaped sugar cookies. Scones are meant to be just a little sweet, and I think the 1/4 cup of sugar in this recipe is just the right amount. Plus, last I checked flour and butter are a pretty delectable combination on their own.
This is a very basic scone recipe that you can use as is or swap tasty things in and out of. I’ve used oranges and cranberries in this particular version, but you could use lemons, dried cherries, nuts, raisins, or whatever satisfies your culinary inclinations. Just look at all those tasty scones!
- 2 cups flour
- 1/4 cup packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, chilled and cubed
- 1 cup dried cranberries
- 1 medium orange (zested and squeezed)
- 1/2 cup plain yogurt
- 2 eggs
- 1/2 cup confectioner’s sugar
- 2 tbsp milk
- Preheat oven to 375° F.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl.
- Cut chilled butter into flour mixture until the enite mixture is the consistency of cornmeal.
- In a small bowl, combine orange zest, juice from orange, and dried cranberries. Add to flour and butter mixture and stir to combine.
- In a separate bowl, beat yogurt and eggs until fluffy (3-5 minutes).
- Gradually add wet ingredients to dry ingredients. Knead dough on a lightly floured surface until dough is well formed (about 1 minute).
- Divide dough into two equal portions. Roll each portion into two 6-inch circles about 3/4-inch in thickness. Cut each circle into 6 equal wedges and place on a greased baking sheet.
- Bake for 15-20 minutes, or until tops are golden brown. Remove from oven and let cool on a rack.
- Combine confectioner’s sugar and milk and drizzle over scones (optional).