This is a simple basic scone recipe that's easy to mix up and bakes quickly in the toaster oven. I prefer drop scones as they are just so darn simple with no pastry board needed.
ingredients notes and why they are used.
- The flour is one of the main ingredients in the drop scones recipe and adds structure to the scones.
- Sugar adds sweetness to the scones.
- bakewell cream adds the rise or lift, you can also use baking powder
- butter is another main ingredient and it makes for flaky and flavorful scones.
- normally I use buttermilk in my scones for a bit of a tangy flavor, but you can also substitute heavy cream. stick with the thicker liquids for moist and flavorful scones. If the liquid is thin, like low-fat milk the scones tend to be on the dry side.
- The egg is added to hold together the structure of the scones and assists in the rise and flavor of baked goods. You need to use the correct ratio of egg and flour for the rise and proper texture of the scones.
- vanilla extract is the base flavoring and you can substitute an orange extract, almond, really whichever flavor combination you prefer.
Common questions about scones
The dough is not rolled out or formed like you would for a traditional scone. The dough is dropped onto the baking sheet and will look more like a biscuit.
Scones are denser and drier and biscuits are more flaky and fluffy inside, also scones are made with eggs and biscuits are not.
if you would like a more traditional scone try my small batch recipe for Cranberry orange scones scones.
Yes, scones freeze well. Cool the baked scones before freezing. Wrap individually and place in an airtight container or Ziploc style bag. For best flavor, use within two months. Defrost and reheat in the microwave For 10-20 seconds.
Easy and quick American style drop scones recipe for breakfast or afternoon tea.
- 1 ¼ cup all-purpose flour
- ¼ cup sugar
- 1 ¼ teaspoon Bakewell's cream
- ¼ cup butter, frozen
- ¼ cup buttermilk
- 1 egg, small, lightly beaten
- ¾ teaspoon vanilla extract
- ¾ cup pitted and diced cherries, chocolate chps, cranberries or another filling
- Freeze the butter for 10-15 minutes while mixing the dry ingredients.
- Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, sugar, and Bakewell cream.
- Grate or chop the frozen butter and use a fork or pastry blender to mix the butter into the dry ingredients until the flour mixture is crumbly
- Add in the buttermilk, egg, and vanilla extract and stir with a wooden spoon until combined.
- Use a spoon or cookie scoop to drop scone batter onto the prepared baking sheet. Place the baking sheet in the refrigerator while preheating the toaster oven.
- Set toaster oven to 375 and bake for 15 minutes. when preheated bake scone on the lower rack.
Amount Per Serving: Calories: 243Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 91mgCarbohydrates: 36gFiber: 2gSugar: 14gProtein: 4g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.