Soft Boil Stories

Tag: easy scone recipe

  • Strawberry Scones (Buttery, Tender, Bursting with Berries)

    Strawberry Scones (Buttery, Tender, Bursting with Berries)

    Strawberry scones are the perfect morning treat. Flaky, buttery, packed with sweet berry pockets. Crispy edges. Tender centers. Lemon glaze on top. Better than any coffee shop. And you don’t have to wait in line.

    Ingredients

    Makes 8 scones.

    • 2 cups (250g) all-purpose flour
    • ⅓ cup (65g) granulated sugar
    • 1 tbsp baking powder
    • ½ tsp salt
    • ½ cup (115g) cold unsalted butter, cubed
    • ½ cup (120ml) cold buttermilk (or milk + 1 tsp vinegar)
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup (150g) fresh strawberries, diced (or frozen, not thawed)

    For the Lemon Glaze:

    • ½ cup (60g) powdered sugar
    • 1-2 tbsp lemon juice

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

    Step 2: Mix Dry

    1. Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture looks like coarse crumbs.

    Step 3: Add Wet & Berries

    1. Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined (don’t overmix). Gently fold in strawberries.

    Step 4: Shape & Cut

    1. Turn dough onto a floured surface. Pat into an 8-inch round (about 1 inch thick).
    2. Cut into 8 wedges. Place on baking sheet (2 inches apart).

    Step 5: Bake

    1. Bake 15-18 minutes until golden brown.

    Step 6: Glaze & Serve

    1. Whisk powdered sugar and lemon juice until smooth. Drizzle over warm scones.
    2. Serve immediately. Devour with coffee or tea.

    Summary

    Prep Time: 15 min | Bake Time: 18 min | Total: 33 min

    Yield: 8 scones | Difficulty: Easy

    Storage Notes

    Best day-of. Freeze unbaked scones for 3 months. Bake from frozen (add 3-5 minutes). Baked scones freeze well for 2 months. Reheat in oven at 350°F for 5-7 minutes. Never microwave — scones dry out.

  • Sourdough Chocolate Chip Scones: Tangy, Buttery, Dangerous

    Sourdough Chocolate Chip Scones: Tangy, Buttery, Dangerous

    Got sourdough discard? Make scones. Now.

    These are everything you want: buttery, flaky, tangy from the sourdough, packed with chocolate chips. 30 minutes. No complicated folding. Just stir, shape, bake, devour.

    Ingredients

    Makes 8 scones.

    • 2 cups all-purpose flour
    • ⅓ cup granulated sugar
    • 1 tbsp baking powder
    • ½ tsp salt
    • ½ cup cold unsalted butter, cubed
    • ½ cup sourdough discard (unfed, straight from fridge)
    • ¼ cup heavy cream (or milk)
    • 1 large egg
    • 1 tsp vanilla extract
    • ¾ cup chocolate chips (semi-sweet or dark)
    • 1 tbsp turbinado sugar for topping (optional)

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

    Step 2: Mix Dry Ingredients

    1. Whisk flour, sugar, baking powder, and salt in a large bowl.
    2. Cut in cold butter using a pastry blender or fingers until mixture looks like coarse meal.

    Step 3: Add Wet Ingredients

    1. In a separate bowl, whisk sourdough discard, cream, egg, and vanilla.
    2. Pour into dry mixture. Stir until just combined.
    3. Fold in chocolate chips.

    Step 4: Shape and Cut

    1. Turn dough onto floured surface. Pat into an 8-inch circle (about 1-inch thick).
    2. Cut into 8 wedges. Place on baking sheet.
    3. Sprinkle with turbinado sugar.

    Step 5: Bake

    1. Bake 15-18 minutes until golden brown.
    2. Cool 5 minutes on the sheet. Serve warm.

    Summary

    Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

    Yield: 8 scones

    Difficulty: Easy

    Storage Notes

    Room Temp:

    Store in an airtight container for 2 days.

    Freezer Friendly:

    Freeze unbaked cut scones for 3 months. Bake from frozen at 400°F for 18-20 minutes.

    Pro Tip:

    Keep butter COLD. The colder the butter, the flakier the scone. Don’t overmix.