For a delightful summer teatime, various scone options cater to invigorating tastes. Lemon blueberry scones combine tangy lemon with sweet blueberries. Strawberry shortcake scones offer a tender texture, perfect for summer gatherings. Peach and cream scones feature juicy peaches, while raspberry almond scones provide a nutty flavor. Coconut lime scones bring tropical vibes, and vanilla bean apricot scones add a sweet touch. More unique flavors like matcha green tea scones offer health benefits. Additional scrumptious varieties await exploration.
Lemon Blueberry Scones
Lemon Blueberry Scones are a delightful summer treat that perfectly combines the bright, tangy flavor of lemon with the sweetness of fresh blueberries.
These buttery, flaky scones are perfect for brunch gatherings, afternoon teas, or simply enjoying with a cup of coffee. With a preparation time of about 15 minutes and a baking time of 20 minutes, you can whip up this scrumptious dessert in no time.
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 large egg
- Zest of 1 lemon
- 1 cup fresh blueberries (you can use frozen if fresh aren’t available)
- 1 teaspoon lemon juice (optional, for added lemon flavor)
- 1 tablespoon coarse sugar (for topping)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, lemon zest, and lemon juice (if using) until combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the blueberries, ensuring they are evenly distributed without crushing them.
- Turn the dough out onto a floured surface and gently knead it just until it comes together. Pat it into a rectangle about 1-inch thick.
- Cut the dough into triangles or use a round cutter to make classic scone shapes. Place the scones on the prepared baking sheet, leaving space between each one.
- Sprinkle the tops with coarse sugar for a sweet crunch.
- Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a richer flavor, consider adding a glaze made from powdered sugar and lemon juice on top of the cooled scones.
- Experiment with different berries like raspberries or blackberries, or add poppy seeds for an extra crunch.
- If you prefer a bit more zest, feel free to add additional lemon zest to the dough or incorporate a few drops of lemon extract.
- Make sure your butter is cold to achieve the best flaky texture. You can freeze the butter for about 15 minutes before cooking for ideal results.
- Serve your scones with clotted cream or a fruit spread for an even more indulgent treat. Enjoy!
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2. Strawberry Shortcake Scones
Strawberry Shortcake Scones are a delightful twist on the classic strawberry shortcake, combining the tender, flaky texture of scones with the sweet, juicy flavor of fresh strawberries.
Perfect for summer brunches, afternoon tea, or as a light dessert, these scones are sure to impress your family and friends. With a prep time of about 15 minutes and a baking time of 20-25 minutes, you can quickly whip these up to enjoy with a dollop of whipped cream or a scoop of ice cream.
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, hulled and diced
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Extra sugar for sprinkling
Cooking Steps:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Strawberries: Gently fold in the diced strawberries, being careful not to break them up too much.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, heavy cream, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry mixture, stirring until just combined. Do not overmix; the dough should be slightly crumbly.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat it into a circle about 1-inch thick.
- Cut Scones: Use a sharp knife to cut the circle into 8 wedges, or use a biscuit cutter to cut out round scones. Place them on the prepared baking sheet.
- Sprinkle Sugar: Dust the tops of the scones with additional sugar for a sweet finish.
- Bake: Bake for 20-25 minutes, or until the scones are golden brown.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. Best enjoyed warm with whipped cream or ice cream.
Variations and Tips:
- Berry Mix: Substitute strawberries with other berries such as blueberries, raspberries, or blackberries for a mixed berry scone.
- Add Zest: Add grated lemon or orange zest to the dough for a citrusy flavor.
- Make it Sweet: For a more indulgent treat, drizzle the scones with a simple icing made from powdered sugar and milk or create a glaze with lemon juice.
- Storage: Store leftover scones in an airtight container at room temperature for up to 2 days or freeze them for up to a month. Reheat in the oven for best texture.
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3. Peach and Cream Scones
Peach and cream scones are a delightful summer treat that combines the sweetness of fresh peaches with the rich creaminess of scone dough.
These scones are perfect for brunch gatherings, afternoon tea, or simply as a sweet indulgence for yourself.
With a prep time of just 15 minutes and a baking time of 20 minutes, you can whip up a batch of these delicious scones in no time, making them a wonderful choice for both novice and experienced bakers alike.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced
- Turbinado sugar (for sprinkling on top)
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, egg, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced peaches.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet. Sprinkle the tops with turbinado sugar.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
Variations and Tips:
- Fruit Substitutes: You can replace peaches with other seasonal fruits like blueberries, raspberries, or strawberries for a different flavor.
- Add-Ins: Consider adding nuts (such as chopped pecans) or spices (like cinnamon or nutmeg) for extra depth of flavor.
- Glaze Option: For an added sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled scones.
- Storage: These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: You can also freeze unbaked scones. Shape them and place them on a baking sheet; freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
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4. Raspberry Almond Scones
Raspberry Almond Scones are a delightful summer treat that combines the nutty aroma of almond with the tart sweetness of fresh raspberries. These tender, flaky scones are perfect for breakfast, brunch, or even an afternoon tea with friends.
With a preparation time of just 15 minutes and a baking time of 20 minutes, you can whip up a batch in no time, making them an ideal choice for any gathering or a cozy day at home.
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup sliced almonds
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 teaspoon almond extract
- 1 large egg
- Extra sugar for sprinkling (optional)
Cooking Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the sliced almonds and fresh raspberries, being careful not to break the raspberries.
5. In a separate bowl, whisk together the heavy cream, almond extract, and egg until well mixed. Pour this mixture into the dry ingredients and stir until just combined.
Don’t overmix; the dough should be slightly sticky.
6. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, then shape it into a circle about 1-inch thick.
7. Cut the circle into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
8. If desired, sprinkle a little extra sugar on top of each scone for a sweet finish.
9. Bake in the preheated oven for 18-20 minutes until golden brown and cooked through.
10. Allow the scones to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Variations and Tips:
- For a richer flavor, try adding a teaspoon of vanilla extract to the dough.
- Substitute fresh raspberries with blueberries or chopped strawberries for a different fruit variation.
- You can make mini scones by dividing the dough into smaller pieces before baking—just adjust the baking time accordingly.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them in a toaster oven for a few minutes to enjoy their warmth again.
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5. Coconut Lime Scones
Coconut Lime Scones are a delightful summer treat that beautifully combines the tropical flavors of coconut and lime. These scones are light, fluffy, and bursting with a revitalizing citrus kick, making them an ideal accompaniment for afternoon tea, brunch gatherings, or simply as a sweet snack to enjoy with your morning coffee.
The preparation time for these scones is approximately 15 minutes, with an additional baking time of 20 minutes.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup shredded unsweetened coconut
- Zest of 1 lime
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup lime juice
- 1/2 cup powdered sugar (for glaze, optional)
- Extra lime juice (for glaze, optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
- Stir in the shredded coconut and lime zest, ensuring even distribution.
- In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lime juice. Pour this mixture into the dry ingredients and stir until just combined; be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Cut the dough into wedges (like a pizza) or use a biscuit cutter for individual scones. Place the scones on the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 15 to 20 minutes, until the scones are lightly golden and a toothpick inserted in the center comes out clean.
- For the glaze, mix the powdered sugar with enough lime juice to create a smooth, pourable consistency. Drizzle it over the warm scones once they have cooled slightly.
Variations and Tips:
- For an added tropical twist, consider incorporating chocolate chips or macadamia nuts into the dough.
- If you prefer a richer flavor, substitute heavy cream for the buttermilk.
- These scones can be made ahead of time and frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
- To store leftovers, keep them in an airtight container at room temperature for up to three days. They can also be reheated in the oven for a few minutes to regain their texture.
Enjoy your Coconut Lime Scones fresh from the oven or as a delightful addition to any summer gathering!
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6. Cherry Vanilla Scones
Cherry vanilla scones are a delightful twist on the classic scone, combining the sweetness of fresh cherries with the aromatic flavor of vanilla. These scones are perfect for summer brunches, afternoon tea, or as a sweet treat during the day. They take about 30 minutes to prepare and only 15-20 minutes to bake, making them an ideal sweet dish to whip up when you want to impress guests or simply enjoy a tasty snack at home.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup fresh cherries, pitted and chopped
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 large egg (for egg wash)
- Optional: coarse sugar for topping
Cooking Steps:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in Butter: Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- Add Cherries and Vanilla: Gently fold in the chopped cherries and vanilla extract.
- Incorporate Cream: Pour in the heavy cream and stir just until the dough begins to come together. Be careful not to overmix.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle. Cut the circle into 8 wedges, like a pizza.
- Prepare for Baking: Place the scones onto the prepared baking sheet. Beat the egg and brush the mixture lightly over the tops of the scones. If using, sprinkle coarse sugar on top for added sweetness and crunch.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly before serving. They are best enjoyed warm!
Variations and Tips:
- Fruit Options: Substitute cherries with other summer fruits like blueberries, raspberries, or peaches for different flavors.
- Flavor Variations: Add almond extract instead of vanilla for a different twist on taste.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. Reheat in the oven before serving.
- Serving Suggestions: Serve with clotted cream, whipped cream, or a drizzle of vanilla glaze for an added treat.
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7. Lavender Honey Scones
Lavender honey scones are a delightful treat that combines the aromatic essence of lavender with the sweet, floral notes of honey.
These scones are perfect for afternoon tea, elegant brunches, or a sweet snack any time of the day. With a preparation time of about 30 minutes and a baking time of 15-20 minutes, they are both quick to make and impressive to serve.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon dried culinary lavender
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Extra honey for drizzling (optional)
- Lavender sprigs for garnishing (optional)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, salt, and dried lavender. Mix well to incorporate the lavender evenly throughout.
- Add the cold cubed butter into the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the heavy cream, honey, and vanilla extract. Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Cut the circle into 8 wedges or use a round cutter to form individual scones, and place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top.
- Allow the scones to cool slightly before drizzling with additional honey if desired and garnishing with lavender sprigs.
Variations and Tips:
- For an extra burst of flavor, consider adding lemon zest or orange zest to the dough.
- If you prefer a creamy texture, substitute heavy cream with buttermilk.
- Experiment with different sweeteners, such as maple syrup or agave nectar, in place of honey.
- Store any leftover scones in an airtight container for up to two days, or freeze for longer storage.
- Serve these scones with clotted cream or a dollop of your favorite fruit preserves for an extra touch of indulgence.
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8. Orange Cranberry Scones
Orange cranberry scones are a delightful summer treat, perfect for breakfast, brunch, or an afternoon snack. With a bright citrus flavor and the tartness of cranberries, these scones are sure to please everyone at your table, making them ideal for gatherings or cozy mornings at home.
The preparation time for these scones is about 15 minutes, with an additional 15-20 minutes for baking.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries
- Zest of 1 large orange
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon additional granulated sugar (for topping)
- Optional: Orange glaze (1 cup powdered sugar + 2 tablespoons orange juice)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest until evenly distributed.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, folding gently until just combined. Do not overmix.
- Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Cut the rectangle into triangles or use a round cutter for circular scones.
- Place the shaped scones onto the prepared baking sheet, leaving space between each one. Sprinkle the tops with additional sugar for a nice crust.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden brown on top.
- Remove from the oven and let cool slightly. Drizzle with orange glaze if desired, before serving.
Variations and Tips:
- For a nuttier flavor, consider adding 1/2 cup of chopped walnuts or pecans to the dough.
- Substitute dried cranberries with dried cherries or blueberries for a different twist.
- If you prefer a less sweet scone, reduce the amount of granulated sugar in the dough.
- Serve these scones warm with butter or clotted cream for a luxurious touch.
- Store leftover scones in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat in the oven for a few minutes before serving.
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9. Chocolate Chip Mint Scones
Chocolate Chip Mint Scones are a delightful and invigorating treat that combines the rich flavor of chocolate chips with the vibrant essence of mint.
Perfect for summer afternoons or brunch gatherings, these scones are sure to impress your friends and family. The preparation time is approximately 20 minutes, and the cooking time is around 15-20 minutes, making it a quick and easy dessert option.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chocolate chips
- 1/4 teaspoon peppermint extract
- 1/2 cup heavy cream
- 1 large egg
- Fresh mint leaves for garnish (optional)
Cooking Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the chocolate chips.
5. In another bowl, whisk together the heavy cream, egg, and peppermint extract until fully combined.
6. Pour the wet ingredients into the dry mixture and stir gently until just combined.
Be careful not to overmix; the dough should be slightly sticky.
7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to form rounds.
8. Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-20 minutes or until the edges are lightly golden and a tester comes out clean.
10. Allow the scones to cool slightly before serving. Garnish with fresh mint leaves if desired.
Variations and Tips
- For extra flavor, consider adding chopped dark chocolate or white chocolate chunks alongside the chocolate chips.
- Experiment with different herbs like basil or rosemary for a twist on the classic mint flavor.
- Serve the scones with a dollop of whipped cream or a scoop of mint chocolate chip ice cream for an indulgent dessert experience.
- Store leftover scones in an airtight container for up to 2 days or freeze them for up to a month.
Reheat in the oven to maintain their flaky texture.
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10. Vanilla Bean and Apricot Scones
Vanilla Bean and Apricot Scones are a delightful treat that perfectly embodies the flavors of summer. These scones are light, flaky, and lightly sweetened, making them an ideal accompaniment to a summer brunch or afternoon tea. They are also perfect for anyone who loves fresh fruits and the fragrant warmth of vanilla.
With a preparation time of about 15 minutes and a baking time of 25 minutes, these lovelies can be whipped up quickly for any last-minute gathering or leisurely breakfast.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup dried apricots, chopped
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped)
- 1 egg wash (1 egg beaten with 1 tablespoon water) for brushing
- Coarse sugar for sprinkling (optional)
Cooking Steps Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the chopped apricots, ensuring they are well distributed throughout the mixture.
- In a separate bowl, combine the heavy cream, egg, and vanilla bean paste. Mix well to combine.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid over-mixing to keep the scones tender.
- Turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1-inch thick. Cut into wedges or use a round cutter to shape the scones.
- Place the scones on the prepared baking sheet. Brush the tops with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes or until the scones are golden brown on top and cooked through.
- Allow the scones to cool slightly on a wire rack before serving warm or at room temperature.
Variations and Tips:
- For a tropical twist, consider adding some dried pineapple or coconut flakes along with the apricots.
- If you prefer a different fruit, swap the apricots for dried cherries, cranberries, or even fresh blueberries.
- To enhance the vanilla flavor, you can add a splash of vanilla extract to the wet ingredients.
- For a more indulgent treat, serve warm scones with a dollop of clotted cream or a drizzle of honey.
11. Matcha Green Tea Scones
Matcha Green Tea Scones are a delightful twist on the classic British scone, infused with the vibrant flavor and health benefits of matcha green tea powder.
Perfect for tea lovers and anyone looking to impress guests with a unique pastry, these scones offer a slightly sweet, earthy taste that pairs beautifully with clotted cream and preserves. The preparation time is about 30 minutes, with an additional 15-20 minutes for baking, making it an excellent choice for brunches or afternoon tea gatherings.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup white chocolate chips or dried cranberries
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, matcha powder, baking powder, salt, and sugar until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. If you’re using white chocolate chips or cranberries, fold them in gently.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together, being careful not to overwork the dough.
- Pat the dough into a circle about 1-inch thick. Use a knife or a dough cutter to slice the circle into wedges (like a pizza).
- Place the scone wedges on the prepared baking sheet, leaving about 2 inches of space between each one.
- Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden on the top.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- For an extra burst of flavor, consider adding a tablespoon of lemon zest or almond extract to the dough.
- You can substitute the heavy cream with buttermilk or yogurt for a slightly tangy flavor.
- Serve with a dusting of powdered sugar on top for added sweetness.
- Store leftover scones in an airtight container for up to 2 days, or freeze for up to a month. To reheat, place them in a warm oven for a few minutes.
