Best 9 Classic Rich Scone Recipes

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Indulge in the delightful world of scones, a quintessential British pastry that has captured hearts worldwide. These delectable treats are characterized by their light, flaky texture, golden-brown exterior, and a variety of enticing flavors. Whether you prefer the classic plain scone, the indulgent fruit scone, or the savory cheese scone, this article presents a collection of meticulously crafted recipes that cater to every palate. Embark on a culinary journey as we explore the art of creating perfect scones, from selecting the finest ingredients to mastering the delicate balance of mixing and baking.

**Classic Plain Scone**: Experience the timeless simplicity of the classic plain scone, a blank canvas waiting to be adorned with your favorite accompaniments. This fundamental recipe yields tender, golden scones that pair perfectly with a dollop of clotted cream and a touch of jam.

**Fruit Scones**: Embark on a flavor adventure with our selection of fruit scones, bursting with the vibrant colors and sweet flavors of nature's bounty. From the juicy sweetness of blueberries and raspberries to the tangy zest of citrus, these scones promise a delightful burst of flavor in every bite.

**Cheese Scones**: Savory lovers, rejoice! Our cheese scone recipe combines the richness of sharp cheddar with the warmth of freshly ground black pepper, resulting in a savory treat that is perfect for a quick breakfast or an afternoon snack.

**Additional Variations and Tips**: Discover a world of scone variations and expert tips to elevate your baking skills. From creative flavor combinations to essential techniques for achieving the perfect rise and texture, this article provides a wealth of knowledge to transform you into a scone-making maestro.

Here are our top 9 tried and tested recipes!

CLASSIC SCONES



Classic Scones image

Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.

Provided by Mark Bittman

Categories     breakfast, brunch, easy, quick, side dish

Time 20m

Yield 8 to 10 scones

Number Of Ingredients 7

2 cups cake flour, more as needed
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
5 tablespoons cold butter, cut into pieces
1 egg
1/2 to 3/4 cup heavy cream, more for brushing

Steps:

  • Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
  • Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
  • Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
  • Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams

RICH CREAM SCONES



Rich Cream Scones image

These scones get their light, flaky texture from the butter that is layered into the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 9

1 cup cake flour (not self-rising)
2 cups all-purpose flour, plus more for rolling and cutting
1/2 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/4 cups cold heavy cream, plus more for brushing
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
  • Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
  • Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

CLASSIC CREAM SCONES



Classic Cream Scones image

You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)

Provided by Barbara Heller

Categories     Scones

Time 1h25m

Yield 14 scones

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup heavy cream (whipping)
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants or 1/2 cup raisins (optional)
1 egg, mixed with 1 teaspoon water for glaze (optional)

Steps:

  • Preheat oven to 425F.
  • Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the cream, egg, and vanilla.
  • Add the cream mixture to the flour mixture and stir until combines.
  • Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
  • Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
  • Lightly brush the tops of the scones with the egg mixture, if desired.
  • Bake for 13-15 minutes, or until lightly browned.
  • Remove the baking sheet to a wire rack and cool for 5 minutes.
  • Using a spatula, transfer the scones to the wire rack to cool.
  • Serve warm or cool completely and store in an airtight container.
  • Makes about 14 scones.
  • Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
  • My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
  • Directions as above.

Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7

CLASSIC RICH SCONE RECIPE



CLASSIC RICH SCONE RECIPE image

Categories     Cake     Egg     Bake     Kid-Friendly

Yield 8 Scones

Number Of Ingredients 7

225g / 8oz - Self Rasing Flour
pinch - Salt
50g / 2oz - Margarine / Butter
25g / 1oz - Caster sugar ( Granulated sugar will be fine as well )
1 egg topped up with milk - To make 150ml / quarter pint of liquid
ADDITIONAL -
50g / 2oz - Currants / Sultanas

Steps:

  • 1. Heat oven to 220°C / 425°F / Gas Mark 7 2. Grease baking tray (Or use a greaseproof silicone sheet if you have one!) 3. Mix Flour and salt together, followed by rubbing the margarine so it forms a breadcrumb like consistency. 4. Add in sugar and fruit if you're using it. 5. Add egg and milk, reserving a little for brushing the tops. 6. Knead and fold lightly on a floured surface 7. Roll / pat out to 1cm (1/2 inch) in thickness and cut into 6.5cm (1/2 inch) rounds. - This is easily customisable, I never use the exact measurements. 8.Re-Roll out any trimmings and cut further rounds if you can. Any remaning can just be put into a ball and added onto the tray as to not make any waste! 9. Brush the tops of the scones with the egg / milk mixture (lightly) This will make sure they're nice and browned on the top. 10. Bake for around 10 minutes. 11. Once finished put onto a wire rack and cool. Serve with a dollop of Jam and cream!

CLASSIC CHEESE SCONES



Classic cheese scones image

Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use

Provided by sarahheron

Categories     Afternoon tea, Side dish, Snack, Supper

Time 35m

Yield Makes 5-6

Number Of Ingredients 7

225g self-raising flour, plus extra for dusting
pinch of salt
pinch of cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g mature cheddar, grated
90-100ml milk, plus 1 tbsp for glazing

Steps:

  • Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
  • Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
  • Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
  • Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
  • Bake in the oven for 15-20 mins or until golden brown and cooked through.

Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

CLASSIC SCONES WITH JAM & CLOTTED CREAM



Classic scones with jam & clotted cream image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

CLASSIC CREAM SCONES



Classic Cream Scones image

Being a vintage cookbook collector is a bit like any hobby--it starts off reasonable, maybe one book here or there, on a topic of interest. But a few years in, it's obvious that your hobby is a bit more of an obsession. I have run out of shelf space, my husband has ineffectively put a moratorium on any new old books, and I have an arcane organizational system, based on regional cuisine. I'm officially hooked. The books by Louis P. De Gouy make up a substantial percentage of shelf space, and with good reason--they're brilliant. Written with the passion and love of a true nerd, it's obvious that De Gouy enjoys eating as much as cooking. One recipe has always eluded me: perfect scones. I grew up eating Australian-style scones (my mom and nana are both Aussies), which are quite different from their American cousins. American scones (rhymes with "owns") are basically muffin tops. Sweet with a nice crumbly texture. Australian scones (rhymes with "hans") are barely sweet (that's what the jam is for!) with a delicate, ephemeral texture. I had a very specific flavor and texture in mind, but could never quite get it right. One day I was flipping through my vintage cookbook collection and came across De Gouy's scone section in "The Bread Tray." My eyes immediately went to "Cream Scones II." Rich and with only a few teaspoons of sugar, these seemed like just the thing. I made some adjustments to lighten the texture, and here we have a perfect Aussie scone. Make sure to have several jars of your favorite jam ready--an entire plate will easily disappear. They're remarkable easy to freeze too (I freeze the cut-out dough for on demand scones)!

Provided by Claire Thomas : Food Network

Categories     dessert

Time 35m

Yield 8 scones

Number Of Ingredients 8

2 cups all-purpose flour, plus more for the surface
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cold and cubed
1/2 cup heavy cream
2 large eggs, well beaten

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Sift together the flour, sugar, baking soda, cream of tartar and salt in a large bowl. Cut the butter into the dry mixture using a pastry cutter (or very quickly with your fingertips). Add the cream and the eggs, stirring together into a dough.
  • Turn the dough out onto a lightly floured surface and pat into an 8- to 9-inch-wide, 1/2-inch-thick circle. Cut into 8 triangles. Spread the triangles across the tray. Bake until toasted on the bottom and lightly golden on top, 15 to 20 minutes.

CLASSIC SCONES



Classic Scones image

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Jam or Jelly     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12

Number Of Ingredients 9

2 3/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup (or more) chilled whole milk
1 large egg
1 tablespoon vegetable oil
Butter
Jam
Whipped heavy cream

Steps:

  • Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk flour, sugar, and baking powder in large bowl. Whisk 3/4 cup milk, egg, and oil in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.
  • Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared sheet.
  • Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool on sheet 5 minutes. Transfer to basket. Serve warm with butter, jam, and whipped cream.

RICH SCONES



Rich Scones image

Make and share this Rich Scones recipe from Food.com.

Provided by PrimQuilter

Categories     Scones

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons lard
1/2 cup sugar
1/4-1/2 cup currants or 1/4-1/2 cup plumped raisins
1/4 cup milk (enough to make a stiff dough)

Steps:

  • In a large bowl, sift flour, baking powder and salt.
  • Thoroughly mix in lard with your fingers.
  • Add sugar and currants, mixing well.
  • Stir in enough milk to form a stiff dough.
  • Preheat oven to 425 degrees.
  • On a lightly floured surface roll dough out until it is 3/4" thick.
  • Cut into 2" circles.
  • Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
  • Serve while still warm with butter, jam and real whipped cream.

Nutrition Facts : Calories 476.1, Fat 14, SaturatedFat 5.5, Cholesterol 14.3, Sodium 481.7, Carbohydrate 80.6, Fiber 2.3, Sugar 31.2, Protein 7.3

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your scones.
  • Make sure your butter is cold. This will help to create a flaky texture.
  • Work the dough quickly and gently. Overworking the dough will make it tough.
  • Chill the dough before baking. This will help to prevent the scones from spreading too much.
  • Bake the scones in a hot oven. This will help to create a crispy exterior and a fluffy interior.
  • Serve the scones warm, with your favorite toppings.

Conclusion:

Classic rich scones are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or tea. With just a few simple ingredients and a little bit of time, you can create these scones at home. Whether you enjoy them plain or topped with your favorite ingredients, classic rich scones are sure to be a hit.

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