World's Best Scones Recipe

Updated on March 11, 2012
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Freshly Baked and Glazed Scone

This Scone Recipe is Amazing

After much trial and error, I've developed a scone recipe that will knock your socks off.

I mean it.

The scones are incredibly light with a tender crumb, and so moist and flavorful that you can't eat just one. (Really.)

The banana taste is very mild -- so mild that you can barely taste them. However, they're one of the secret ingredients to this recipe. Don't let the length of the directions scare you. I've tried to explain each part of the process so you'll have success the very first time you make them.

The Ingredients

The ingredients are divided into DRY and WET ingredients:

DRY INGREDIENTS:

2 cups all-purpose flour, plus more as needed

1/4 cup sugar, plus more for sprinkling on the tops

2 tsp. baking powder

1 tsp. baking soda (also known as bicarbonate of soda)

1 tsp. salt

zest of one small lemon

5 tbsp. butter (yeah, not really dry -- but all will be explained in the recipe below)

WET INGREDIENTS:

1 small ripe banana, mashed

1 egg, divided

1/2 lemon, juiced -- use Meyer lemons if you can get them

buttermilk (amount described in recipe)

GLAZE:

1/2 cup powdered sugar

1/2 lemon, juiced

How to Make The Scone Dough

Preheat oven to 400 degrees.

You'll need a LARGE bowl, and a two-cup measuring cup.

Into the LARGE bowl:

mix the flour, sugar, baking powder, baking soda, and salt. Combine ingredients thoroughly.

Zest a small lemon into the dry ingredients (use only the yellow part, not the white pith) then thoroughly mix the zest into the dry ingredients.

Cut the butter into small pieces and scatter into the dry ingredients. Using your fingers, blend the butter into the dry ingredients till it looks like course cornmeal. Leave a few pieces of butter the size of small peas -- this makes your scones flaky.

Into the TWO CUP measuring cup:

mash the peeled banana and stir till it is liquified.

Divide the yolk and white of the egg. Add the yolk to the WET INGREDIENTS and put aside the egg whites (you'll use them in a minute)

Add the juice of HALF of your lemon.

Pour in enough buttermilk to make ONE CUP of liquid. Depending on the size of your banana, you may be adding a couple teaspoons up to a few tablespoons. The goal? To have a full cup of wet ingredients.

Stir the liquid ingredients thoroughly.

Now, ALL AT ONCE, pour the wet ingredients into the dry ingredients. Using a fork, stir just until the dry and wet ingredients have come together. You'll be tempted to continue stirring, but don't. Once the last of the flour in the bottom of your large bowl has been moistened, then stop. This only takes about a dozen (ish) stirs with your fork.

How to Bake The Scones

Lightly sprinkle your work surface with flour (I lay out two pieces of foil on the counter, then sprinkle with flour.)

Gently turn your dough onto the flour-covered work area. Sprinkle the dough lightly with flour -- just enough so you can press it down without the dough sticking to your hands. Lift one end and fold the dough over on itself. You'll probably need to scatter a little flour underneath as you're working.

Press out the dough, sprinkle LIGHTLY with flour, then fold again. Press out the dough, sprinkle lightly with flour, then fold one final time. Lift up the dough and scatter a little flour underneath to prevent the dough from sticking to the work surface.

Pat into a circle. Using a sharp knife, cut the dough into pie-shaped scones.

Line a baking sheet with foil, then lightly coat with cooking spray. Carefully transfer the scones to the baking sheet.

Add two teaspoons water to the egg whites, stir vigorously, then brush onto the tops of the scones.

Liberally sprinkle with sugar.

Bake (make sure your oven has been PREHEATED) for approximately 20 minutes. I always set my timer for 15 minutes, and begin checking. Your oven may run "hot" and they'll be baked sooner... or if your oven runs cold, slightly longer than 20 minutes. You'll know they're done when the tops are a gorgeous golden brown.

How To Glaze And Serve the Scones

While the scones are baking, make the glaze:

Squeeze the other half of the lemon -- only a few drops at a time -- into the half cup of powdered sugar. Stir vigorously, then add more lemon juice.

Making a glaze is easy once you know how -- but if this is your first time, then be sure you add the lemon juice in very small amounts. You'll think: but this isn't enough liquid... but as you keep stirring you'll soon see that you've made a glaze. I wish I could tell you exactly how much lemon juice, but it seems to vary. So just keep adding lemon juice by drops until it is the right consistency. You'll know it's ready when the glaze runs in a slow thin stream off of your spoon.

Once the scones are done, let them rest on the counter for about 5 minutes, then put on serving plates. Drizzle the lemon glaze on top. Yeah, the glaze will melt on the warm scones. What can I say, except: YUM.

Serve with plenty of room temperature butter.

You're going to flip over the incredible flavor and texture of these scones!

Comments

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    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      7 months ago from Sonoma County, California

      Hi ppepper,

      I've heard that some bakers substitute apple sauce for the bananas, but I've never tried it. But if you do give it a go, write to me and let me know your results, okay?

      Thanks for writing --

      Buster

    • profile image

      ppepper 

      7 months ago

      can you substitute something else for the banana? I don't like banana baked goods

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      11 months ago from Sonoma County, California

      Thanks, Alan!

      Buster

    • profile image

      Alan 

      11 months ago

      Made today.Absoolutely brilliant.

    • profile image

      Lina 

      22 months ago

      Tried the recipe. It taste really good. Thanks for sharing.

    • profile image

      Paige 

      23 months ago

      These sound yummy scones and

    • profile image

      Jan 

      2 years ago

      I love that you don't put 42 pics of the scones before the recipe !!! Yeah...there are real people out there...good job...going to try these right away...

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      2 years ago from Sonoma County, California

      Hi,

      Here's a substitute for buttermilk:

      add 1 tbsp lemon juice to 1 cup of milk then stir. It will work perfectly if you can't find buttermilk.

      Thanks for writing --

      Buster

    • profile image

      beatriz 

      2 years ago

      Can I substitute buttermilk for another liquido? In Mexico I can not find it. Thank you.

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      2 years ago from Sonoma County, California

      Hi Nancy,

      I cut six usually -- they're nice-sized -- for breakfast or brunch.

      Occasionally I will cut eight if I plan to serve them with coffee after an evening meal. The smaller size is just right.

      Hope this helps!

      Buster

    • profile image

      Nancy 

      2 years ago

      Hi how many scones do you cut? 4, 6, 8? Thanks!

    • Arachnea profile image

      Tanya Jones 

      3 years ago from Texas USA

      I can see why this might very well be the best scone recipe. Looks yum.

    • profile image

      bestentryDSLR 

      4 years ago

      This is what I'm walking about. These look amazing. I think that most scones are dry. These ones seem like they will be wet. Voted up!

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      5 years ago from Sonoma County, California

      Hi Tonymeade60,

      I've always enjoyed making scones, too. I like the challenge of it -- how each step requires a "light hand" to create a genuinely flaky and delicious scone.

      Thanks for taking the time to comment!

      Best regards,

      Buster

    • tonymead60 profile image

      Tony Mead 

      5 years ago from Yorkshire

      I love making and I suppose eating scones. I like your recipe and the way you have presented the whole thing. I shall also be looking at more of your recipes.

      voted up

      regards

      Tony

    • fpherj48 profile image

      Paula 

      6 years ago from Beautiful Upstate New York

      Thank you so much for the scone recipe! I rarely read recipe hubs.....because I want no additional reasons to cook! Very selfish motive. However, we here, ALL love scones and I've always "thought" about trying to make them at home.........

      Now, I have no excuse not to. Thanks.....I think!! UP+++

    • vespawoolf profile image

      vespawoolf 

      6 years ago from Peru, South America

      I'm definitely a scone lover and look forward to trying your recipe!

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      6 years ago from Sonoma County, California

      Hi Maria Rose,

      I've always loved scones but had trouble finding a recipe that seemed to work every time. That's why I started experimenting until I came up with this recipe. I hope you like it!

      Buster

    • Marla Rose profile image

      Marla Rose 

      6 years ago from Aventura, Florida

      Scones are one of my favorite breakfast foods. They are so light and fluffy and truly delicious. Your scone recipe sounds delicious. I have to try this one!

    • homesteadbound profile image

      Cindy Murdoch 

      6 years ago from Texas

      I love scones. I can't wait to try out this recipe for myself!

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