Any Flavor Scones: 10 Days to Christmas 2020

Happy International Tea Day! (Actually, it’s been changed to May 21 as of December 21, 2019… But I already had this written when I found out πŸ˜‚) And also 10 days until Christmas! I love scones! It’s the highlight of any fancy tea date I go to. However, I’ve been nervous to make them since I hear they are hard. This is absolutely true, (especially when you are home alone with an infant) but I did it! It does get easier the more you make it though.

There are so many good scone recipes out there and many that friends sent me. However, I went with this option since it’s flexible and allows you to add your preferred main ingredient.

There are 8 countries represented in this International Tea Day photo. Can you name them all?

I’ll start you off: I’m drinking Shui Xian Oolong Tea (tastes better with honey) in a tea cup I bought in Granada, Spain. Have fun with your International delights today 😊

Any Flavor Scones

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/2 cup heavy cream or buttermilk + 2 Tbsp for brushing (I made 1 cup by mixing 1/4 cup melted butter and 3/4 cup warm milk. Added a teaspoon of flour to thicken since I had low fat milk)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1–1.5 cups your choice of add-ins such as chocolate chips, berries, nuts, fruit, etc. (I used 1 cup pistachios and 1 cup dried cranberries)
  • Optional: 1/2 – 1 teaspoon ground cinnamon, granulated sugar, and toppings such as vanilla icing, lemon icing, maple icing, orange icing, caramel, lemon curd, dusting of confectioners’ sugar, etc.
  1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate and add the frozen butter to the flour mixture using your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then gently mix together until everything appears moistened.
  3. With floured hands, work dough into a ball as best you can. Dough will be sticky. Put into triangle wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
  5. Place scones on a baking sheet that has cooking spray or parchment paper and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400 degrees.
  7. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet.
  8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.

P.S. I used this recipe to make raspberry and chocolate chip scones and they turned out great!

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