My Favorite Scones

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Last Updated August 30, 2024

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Happy 2020!
Once again heading into the Christmas season I went MIA from the blog, there’s just too much to be done, eaten, seen, and experienced!

I closed out 2019 by getting to show my husband America for the first time ever, and more importantly, my hometown! It was a blast traveling home for Christmas, and busy. Every year it seems to get a little bit harder to say goodbye.

2020 started out completely uneventful, we were flying somewhere over the Atlantic Ocean and we don’t know when or where we were when the new year happened. It just did. I think 2020 is going to be a good year, though, if nothing else, it’s a great number, right? Oh. Goodness. Ah, little did I know what a WILD year 2020 was going to be. LOLOLOLOL.

I was a bit nonplussed at the seeming coincidence of seeing photos of not one, not two, but several 20’s or Gatsby themed New Year’s parties. The movie came out several years ago, guys, why the big comeback? … It took seeing someone’s post on fb about entering the roaring 20’s again for it to click for me. I can’t help it, guys, I’m just not always the brightest bulb in the case.

However, our vision is 2020 and it is roaring and all those good things, so let’s get rolling. Rolling scones. I mean, these scones don’t have to be rolled, it just sounds like the band…;)

Now. This scone recipe is not just any recipe I am about to share with you, no no no. This is my favorite scone recipe, and I like/use several different scone recipes, so this is saying something.

Like these coconut scones, which are pretty darn delicious.
And these Orange Chocolate Chip Scones. YUM.

But. This scone recipe to beat all scone recipes (opinion) is so versatile, you can make just about any flavor you can think up! It’s also quite forgiving, which makes your scones turn out great every single time. Pictured are cranberry orange scones, but I will give you more flavor ideas and a launch pad to create your own flavors after the basic recipe!

I know, I know, calm down, this is all a lot to take in. The best scone recipe ever PLUS so many different flavors?? What is it, Christmas or something? No, but I decided to start the year off right with one of my favorites recipes (and I’m not even talking just in the scone category! Gasp.) and extending an olive branch for having ignored the inter webs for a bit longer than intended. (It was the eggnog, you guys!)

Ok, scones, let’s go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from allrecipes

My Favorite Scones

Makes 12 scones

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Ingredients:

For the Scones

  • 1 cup / 225g plain yogurt

  • 1 tsp baking soda

  • 4 cups / 480g all-purpose flour

  • 1 cup / 200g sugar

  • 2 tsp baking powder

  • 1 tsp salt

  • 3/4 cup / 169g oil

  • 1 egg

  • 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

  • 1 cup / 120g powdered sugar

  • 1-2 Tbsp / 15-30g milk

Directions:

Make the Scones

Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.

  1. In a small bowl, combine yogurt and baking soda; set aside.

  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

  3. Add oil to flour mixture, mixing until coarse crumbs form.

  4. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.

  5. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.

  6. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.

  7. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

  1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

Scone Flavors:

Use one of these ideas (they’re all tried and true!) or create your own!

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  • Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.

  • Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.

  • Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.

  • Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.

  • Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.

  • Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.

  • Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.

  • Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

Jenny’s Notes

  • In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt.

  • If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Favorite Scones
Yield 12
Author
Prep time
25 Min
Cook time
15 Min
Total time
40 Min

Favorite Scones

If I had to make one scone recipe for the rest of my life this, would be it: the perfect base to add any fill-ins and flavorings you wish. Perfectly moist, a sweet glaze, and pairs perfectly with a good book and a cup of tea!
Cook modePrevent screen from turning off

Ingredients

For the Scones
For the Glaze
Scone Flavor Ideas

Instructions

Make the Scones
  1. Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
  2. In a small bowl, combine yogurt and baking soda; set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Add oil to flour mixture, mixing until coarse crumbs form.
  5. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
  6. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
  7. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
  8. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.
Make the Glaze
  1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

Notes

In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt. If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Nutrition Facts

Calories

397.79

Fat

15.22 g

Sat. Fat

1.33 g

Carbs

60.11 g

Fiber

1.47 g

Net carbs

58.64 g

Sugar

28.27 g

Protein

5.78 g

Sodium

401.65 mg

Cholesterol

16.82 mg

Nutritional information is approximate. Based on 12 servings of cranberry orange scones.

Best scone recipe, Scone base,
Breakfast, Brunch
British
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Lemon Raspberry Sweet Rolls

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Last Updated August 18, 2024

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder. 

Today, however, we are not making cinnamon rolls (that's old hat :) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime. Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker

Lemon Raspberry Sweet Rolls

Makes 12 regular rolls or 8 jumbo

Ingredients:

For the Dough

  • 1 cup / 237g warm milk (about 100°F / 38°C)

  • 1/2 cup / 100g sugar

  • 4 1/2 tsp / 14g active dry yeast

  • 1/4 cup / 56g oil

  • 2 eggs

  • Zest of 1 lemon

  • 1/2 tsp salt

  • 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

  • Generous 1 1/4 cups / 170g (1 6oz container) fresh or frozen raspberries (if using frozen do not thaw)

  • 1/2 cup / 100g sugar

  • Zest of 1 lemon

  • 1 tsp cornstarch

  • 1/4 cup / 56g butter

For the Glaze

  • 1 1/2 cups / 188g powdered sugar

  • 3 Tbsp / 42g lemon juice

Directions:

Preheat oven to 400°F / 205°C. Grease a 9x13inch / 23x33cm rectangular baking dish.

Make the Dough

  1. Pour milk into a large bowl. Add sugar and yeast and allow to sit for 7-10 minutes. Yeast should foam up a bit. 

  2. Add oil, eggs, zest, and salt. Add 4 1/4 cups of flour and mix until combined. 

  3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, knead in a stand mixer with dough hook attachment for 8-10 minutes, adding in flour as needed. The dough should stick only to bottom of bowl, not much to the sides.

  4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in bowl. Cover and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

  1. In a small saucepan melt butter and let simmer until it starts to brown. Remove from heat and cool slightly. 

  2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if raspberries get a little crushed. 

Assemble the Rolls

  1. When dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.   

  2. Spread cooled butter over dough almost to edges; sprinkle evenly with raspberry mixture. 

  3. Starting from one of the longer sides, roll dough up, pinching dough together at the end to seal it. 

  4. Slice into 12 even pieces, or 8 for jumbo sized. Place rolls in prepared pan and cover with plastic wrap. Place in a warm area to rise for about an hour, or until puffed.

  5. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 185°F / 90°C of an outside roll.

Make the Glaze

  1. In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed. 

  2. Drizzle warm rolls with glaze. 

Jenny's Notes:

  • If you don't have a thermometer handy to know what 100 degrees is, simply warm until milk feels quite warm, but not hot. 

  • You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. 

  • When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Lemon Raspberry Rolls
Yield 12
Author
Prep time
1 H & 10 M
Cook time
22 Min
Total time
1 H & 32 M

Lemon Raspberry Rolls

These bright breakfast rolls are like cinnamon rolls, but made with fresh lemon zest and raspberries instead!
Cook modePrevent screen from turning off

Ingredients

For the Dough
For the Lemon Raspberry Filling
For the Glaze

Instructions

Make the Dough
  1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour milk into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
  2. Add oil, eggs, zest, and salt. Add the 4 1/4 cups of flour and mix until combined.
  3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.
  4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.
Make the Lemon Raspberry Filling
  1. In a small saucepan melt the butter and let simmer until it starts to brown. Remove from heat and cool slightly.
  2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch. It's okay if the raspberries get a little crushed.
Assemble and Bake the Rolls
  1. Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.
  2. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.
  3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture.
  4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
  5. Cut the log in quarters, then each quarter into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed
  6. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.
Make the Glaze
  1. In a small bowl whisk together powdered sugar and lemon juice. It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed.
  2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

355.58

Fat

6.43 g

Sat. Fat

0.88 g

Carbs

68.26 g

Fiber

2.37 g

Net carbs

65.89 g

Sugar

32.75 g

Protein

6.77 g

Sodium

121.93 mg

Cholesterol

32.58 mg

Nutritional information is approximate. Based on 1 roll.

Breakfast rolls, lemon raspberry
Breakfast, Dessert
American
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Coffee Pancakes with Mocha Syrup

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I got a little chocolate drizzle happy.  Not to mention this was a time sensitive photo, the first whipped cream mound melted and slipped off the back due to the hot and delicious nature of the pancakes.  Pictured here, whipped cream mound…

I got a little chocolate drizzle happy.  Not to mention this was a time sensitive photo, the first whipped cream mound melted and slipped off the back due to the hot and delicious nature of the pancakes.  Pictured here, whipped cream mound take 2. 

Some mornings just call for pancakes, and not just any pancakes: pancakes that involve coffee, chocolate, and whipped cream.

Enter, these pancakes. They’re made with some espresso powder and served with a homemade mocha syrup and freshly whipped cream. They’re delicious and decadent and more like dessert posing as breakfast!

These are the pancakes you turn to when it’s your birthday, when you want to make someone breakfast in bed, or you just want an excuse to have dessert for breakfast. Breakfast and dessert are my favorite meals, so why not combine them??

Americans are big on oatmeal, cereal, or starting your day with a big protein like eggs and sausage or bacon. While I often eat oatmeal for breakfast, I really love the Italian rhythm of waking up to a fresh pastry and a cappuccino, no guilt. As someone who really loves their sweets, I appreciate the excitement of waking up to a breakfast I’m looking forward to. A sweet breakfast also tends to help me eat less sweet things throughout the day.

Are you convinced yet of the beauty of starting your day with something sweet? Alright! Chocolate and coffee in pancakes, let’s go!

Coffee Pancakes with Mocha Syrup

Makes 2-3 servings (6-8 pancakes)

Ingredients:

Mocha Syrup

Make this first so it has time to cool and your pancakes don't get cold!

  • 1/4 cup sugar

  • 2 Tbsp cocoa powder

  • 1 tsp corn starch

  • 2 Tbsp strong brewed coffee

  • 1 tsp vanilla extract

Combine all ingredients except vanilla in small saucepan.  Cook over medium heat, stirring constantly, until boiling.  Reduce heat to low and boil for 5 minutes.

Remove from heat and add vanilla.  Allow to cool while you make the pancakes.  Store leftovers in the fridge for up to 1 month.  Sugar is a wonderful preservative.  I'm going to live so long. 

Whipped Cream

  • 1/2 cup heavy whipping cream

  • 2 Tbsp granulated sugar

  • 1/2 tsp vanilla extract

In the bowl of a stand mixer or with a hand held mixer, beat cream until soft peaks form.  Add sugar and vanilla, beat until stiff peaks appear.

Coffee Pancakes

Make these last so they will be nice and hot when you serve them!

  • 1 1/4 cups all-purpose flour

  • 1 Tbsp baking powder

  • 1 Tbsp sugar

  • 1/2 tsp salt

  • 2 tsp ground espresso, or freshly ground coffee (sometimes I use the contents of a Nespresso capsule)

  • 1 egg

  • 1 cup milk of choice, or water

  • 2 Tbsp oil of choice, or melted butter or coconut oil

  • 1 tsp vanilla extract

Directions:

Preheat lightly greased griddle or pan to 350 Fahrenheit.

In a medium bowl whisk together flour, baking powder, sugar, salt, and ground espresso. 

Make a well in the center of the dry ingredients and add the egg, milk, oil, and vanilla.  Stir until just moistened, some lumps will remain.  If you prefer thinner pancakes, you may add more milk.  Allow to sit for a few minutes.

Pour about 1/4 cup of batter onto hot griddle, allow to cook 1-2 minutes on each side, either until light golden-brown or when the air bubbles pop, but don't fill in immediately.  If the first pancakes seem too thick or too thin, add more milk or flour, respectively, until desired consistency is reached.  Repeat with remaining batter. 

Any leftover batter or pancakes can be stored in the refrigerator for about 1-2 days.  They can be reheated on the griddle or pan, microwave (boo), or my favorite way, the toaster. 

Assembly:

Place pancakes on a plate.  If desired, butter each pancake.  Drizzle generously with mocha syrup and top with copious amounts of whipped cream. And maybe drizzle with more syrup.  Don't forgot a complementary cup of coffee.  Complementary as in it goes with it nicely, not I'm giving you a complimentary cup of coffee.  I would totally give you a free cup of coffee, but, you're reading a blog right now, and this is only 2016.  Maybe by 2038 when Leslie Knope is President, I can send you coffee over the interwebs. 

Adapted from Pastry Affair

And Happy Good Friday.  This morning I kept thinking to myself "Black Friday" but that is quite the opposite of what today is.  No consumerism today.  A day to reflect on Jesus as He took our place on the cross.  The least deserving and only perfect man to walk the earth, bearing the wrath and punishment of separation from God the Father so that we might never have to.  Instead, He cloaks us in His righteousness so that we might receive the love of the Father freely.  Hallelujah, what a Savior.