Perfectly Buttery Cream Scones, 5 Ways

Name: Perfectly Buttery Cream Scones, 5 Ways
Prep time: 15 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled; 1/3 c. sugar; 1 tbsp. baking powder; 1/2 tsp. fine salt; 1/2 c. (1 stick) cold unsalted butter, cut up; 1 c. heavy whipping cream, divided; 1 large egg, beaten; 1 c. confectioners' sugar; 2 tbsp. buttermilk; 1/2 tsp. pure vanilla extract; 1 tbsp. tangerine zest; 1/3 c. tangerine marmalade, plus 1/4 cup more; 1 tbsp. plus 1 teaspoon fresh rosemary, finely chopped; rosemary sprig, to garnish; 3 scallions, thinly sliced; 4 oz. crumbled feta (about 1 cup); 2 tsp. cracked black pepper; 6 oz. blueberries; 1 tbsp. lemon zest; 2 tsp. lavender blossoms, finely crushed, plus more to garnish; 1/2 c. country ham; 4 oz. extra sharp cheddar (about 1 cup); 1 jalapeño, minced, plus slices for garnish

This slightly sweet scone—and four variations—will become your new go-to recipe.

By Marian Cooper CairnsPublished: Feb 12, 2015

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

55 mins

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Ingredients

Basic Scone Recipe:

2 1/2 cups all-purpose flour, spooned and leveled
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. fine salt
1/2 cup (1 stick) cold unsalted butter, cut up
1 cup heavy whipping cream, divided
1 large egg, beaten

For Buttermilk Glaze:

1 cup confectioners' sugar
2 Tbsp. buttermilk
1/2 tsp. pure vanilla extract

For Tangerine-Rosemary Scones:

1 Tbsp. tangerine zest
1/3 cup tangerine marmalade, plus 1/4 cup more
1 Tbsp. plus 1 teaspoon fresh rosemary, finely chopped
rosemary sprig, to garnish

For Scallion and Feta Scones:

3 scallions, thinly sliced
4 oz. crumbled feta (about 1 cup)
2 tsp. cracked black pepper

For Blueberry Lavender Scones:

6 oz. blueberries
1 Tbsp. lemon zest
2 tsp. lavender blossoms, finely crushed, plus more to garnish

For Ham, Jalapeño, and Cheddar Scones:

1/2 cup country ham
4 oz. extra sharp cheddar (about 1 cup)
1 jalapeño, minced, plus slices for garnish

Directions

1. Step 1Preheat oven to 425°F. Whisk together flour, sugar, baking powder, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until crumbly and mixture resembles small peas. Freeze until butter is hard, 14 to 16 minutes. Add cream stirring with a fork just until dry ingredients are moistened. Gently knead into a ball in the bowl.
2. Step 2Turn dough out onto a baking sheet lined with parchment paper. Pat dough into an 8-inch circle (about ¾- to 1-inch thick). Cut into 8 wedges; separate wedges about ½ inch. Brush with egg.
3. Step 3Bake, rotating baking sheet once, until golden brown and center is firm, 22 to 25 minutes. Transfer to a wire rack; cool 10 minutes. Drizzle with Buttermilk Glaze.
4. Step 4Make Buttermilk Glaze: Whisk together confectioners' sugar, buttermilk, and vanilla extract in a bowl until smooth.
Tangerine-Rosemary Scones
1. Step 1 Omit Buttermilk Glaze. Whisk tangerine zest, 1/3 cup tangerine marmalade, and finely chopped fresh rosemary into cream. Microwave 1/4 cup tangerine marmalade and 1 teaspoon finely chopped fresh rosemary until just melted. Brush over warm scones. Garnish with small rosemary sprig.
Scallion and Feta Scones
1. Step 1Reduce sugar to 2 tablespoons and omit Buttermilk Glaze. Toss scallions, crumbled feta, and cracked black pepper into flour mixture before adding cream.
Blueberry Lavender Scones:
1. Step 1Toss blueberries, lemon zest, and finely crushed lavender blossoms into flour mixture. Sprinkle glazed scones with a few lavender blossoms.
Ham, Jalapeño, and Cheddar Scones:
1. Step 1Reduce sugar to 2 tablespoons. Toss country ham, shredded extra sharp Cheddar, jalapeño into flour mixture. Top dough wedges with jalapeño slices before baking.