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Recipes Nugget Markets Signature Recipes

Simple Scones with Four Variations

Prep time
25 minutes PT25M
Cook time
20 minutes PT20M
Yield
8 large scones
Difficulty
2 out of 5 on the difficulty scale
Breakfast Scones Nugget Markets signature recipes

Whether you like your scones sweet or savory, this simple recipe is a great base for all your favorite flavors. 

Ingredients

Simple Scones:

  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 5 tablespoons cold butter, cut into chunks
  • 1 cup heavy cream
  • Egg wash

Savory Scones:

  • 1½ ounces pancetta, browned and diced
  • 2 green onions, chopped
  • 3 ounces gruyere, diced
  • Coarse salt, for topping

Lavender Scones:

  • 1 teaspoon fresh rosemary, chopped, plus extra for topping
  • ½ teaspoon dried lavender
  • 3 ounces honey

Strawberry Lemon Scones:

  • 1 cup strawberries, diced
  • Zest of 1 lemon
  • 2 tablespoons butter, for glaze
  • 2 cups powdered sugar, for glaze
  • Juice and zest of 2 lemons, for glaze

Raspberry Almond Scones:

  • ½ cup toasted almonds, sliced
  • ½ teaspoon almond extract
  • 1 cup raspberries
  • Crystal sugar, for topping

Preparation

Preheat oven to 350°F.

Sift together flour, baking powder, salt and sugar. Coat the pieces of butter with flour mixture, then cut together with a pastry cutter or two butterknives until crumbly, like coarse cornmeal.

Stir in flavoring ingredients (fruit, nuts, cheese, etc.) depending on chosen variation.

Make a well in the middle of the mixture, then pour in the cream. Fold everything together until just incorporated—do not overwork the dough! If scone mixture is too dry and does not come together, add extra cream by the spoonful until it holds.

Place dough on a lightly floured surface. Roll minimally to make a ball. Cut in half and form into a log shape, then cut on the diagonal to make triangular scones.

Transfer the scones to an ungreased or parchment-lined sheet pan.
Brush the tops with eggwash and sprinkle with appropriate topping. Bake until brown, approximately 20 minutes.

If preparing a glaze, combine butter, powdered sugar, juice and zest over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and whisk until smooth and slightly cool. Drizzle back and forth over the top of the baked scones. Allow the glaze to set before serving.