I found a simple and easy to follow recipe for plain scones, decided to make strawberry scones using that recipe as the base, and ended up making five different kinds of scones. We now have a lot of scones. 40 in fact.
You, of course, don’t have to make that many. I have altered the recipe to make 20. Most people don’t need 40 scones lying around the kitchen. I have four brothers, all of whom are quite fond of any food I make. So the scones were loved.
The five different scone varieties I have below are strawberry, blueberry, lemon, nutmeg, and chocolate chip (those were the favorite).
Scones Five Ways makes 20 scones
ingredients for the scone base~
- 5 1/2 cups unbleached, all-purpose flour
- 1/2 cup freshly ground whole wheat flour
- 1/2 cup organic sugar
- 5 tsp. baking powder
- 2 1/2 tsp. real sea salt
- 8 TBS. cold butter
- 4 Tbs. solid coconut oil
- 2 cups organic milk
Preheat the oven to 450 degrees F.
In a large bowl, stir together the flours, sugar, baking powder, and sea salt. Set this aside.
Chop the butter and add it to the flour mixture, also add the coconut oil. Using a pastry cutter or beaters, cut the butter and oil into the flour until the batter resembles peas.
Stir in the milk until a soft, sticky dough forms. Don’t fret about the stickiness of the dough, it is normal! If you want to continue making 5 different kinds of scones, keep scrolling down on the page. If you want to just make plain scones, divide the dough into five equal balls.
On a well floured surface, roll out one scone dough ball into a circle that is 1 inch thick. The circle will be small. Do the same with the other four dough balls.
Cut an ‘X’ through each circle of dough, forming 4 triangles in each circle. This creates 20 scones. Place each triangle on a lightly flour baking sheet. Bake the scones for 12-15 minutes or until the edges just start to turn light brown.
Cool on a wire rack. Serve warm with butter, jam, and clotted cream. The scones re-heat nicely so don’t hesitate to do so because they are tastiest when warm.
To make a variety of scones~
Divide the dough into 5 equal balls.
Take one of the dough balls and, on a well floured surface, roll it out to create a circle that is 1 inch thick. Sprinkle on 1 TBS. chocolate chips and gently press into dough. Cut an ‘X’ through the dough, forming 4 triangles. Place these on a lightly floured baking sheet.
Take one of the dough balls and, on a well floured surface, roll it out to create a circle that is 1 inch thick. Sprinkle on chopped fresh or frozen strawberries and gently press into the dough. Cut the same way you did the chocolate chip scones.
Take another dough ball and prepare as you did with the strawberry scones, only this time using fresh or frozen blueberries.
Take another dough ball and roll it out as you have done. Sprinkle on 1/2 a TBS. freshly grated lemon zest and gently press into the dough. Cut the dough as you have been and place scones on a lightly floured baking sheet.
Take the last dough ball and prepare as you did for the lemon scones, only this time using 1/4 tsp. nutmeg and 1/8 tsp. cinnamon in place of the lemon zest.
Now, bake the scones for 12-15 minutes or until the edges just start to turn light brown.
Cool slightly on a cooling rack.
Serve warm with butter, jam, and clotted cream.
Whew! Are you tired of making scones? It was worth it though. :)