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featured image of the baked chef's scones on a plate with powdered sugar
Christine Miller

Chef's Scone Recipe

5 from 2 votes
Basic scone recipe with the addition of fresh red currants from our garden and my favorite nut, pitachios
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 15
Course: Breakfast, Dessert
Cuisine: American, British
Calories: 236.8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb. all purpose flour
  • 1.5 oz sugar
  • 1 tbsp. baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 oz butter cold unsalted
  • 2 egg yolks
  • 11-12 oz half and half
  • .5 cup roasted salted chopped pistachio nuts or any nut of your choice
  • .5 cup fresh red currants or berries of your choice
  • 1 tbsp. orange zest or citrus zest of your choice
  • pan release spray

Equipment

  • 1 Mixing Bowl
  • 1 measuring spoons
  • 1 Measuring cup set
  • 1 liquid measuring cup
  • 1 Scale
  • 1 pastry cutter
  • 1 dough blade or a kitchen knife
  • 1 Mixing Bowl
  • 1 micro plane or citrus zester
  • 1 Cookie sheet pan
  • 2 sheets of parchment paper
  • 1 pastry brush
  • 1 small bowl
  • 1 Cutting Board
  • 1 Rolling Pin
  • 1 Cooling rack
  • 1 Offset spatula

Method
 

  1. Combine the flour, sugar, baking powder, baking soda, and salt
    mix together.
  2. Cut the cold butter into chunks.
  3. Add the butter to the combined dry ingredients
  4. Using a pastry cutter, work the butter into the dry ingredients (if you want you can use your hands, just work quickly so the butter doesn't warm up)
  5. When you are finished cutting in the cold butter, the mixture should resemble sand and hold together when squeezed.
  6. In a liquid measuring cup measure out your half and half, add 2 eggs yolks, mixing together with a small whisk
  7. Add the currants (or berry of your choice, I have used blueberries and raspberries), the nuts, and zest to the bowl
  8. Pour the liquid mixture into the dry ingredients, nuts, and fruit. Using your hands to combine all of the ingredients. If the mixture is not coming together or is to dry or crumbly don't hesitate to add more half and half.
  9. Place the mixture onto a floured cutting board, and carefully form a cohesive dough. Using a rolling pin to roll the dough about 1 inch. thick
  10. Using a dough blade cut the dough into triangle shapes by first cutting into 2-3 inch strips, then cutting rectangles in half on an angle
  11. Place the cut scones onto a cookie sheet pan lined with parchment paper and sprayed with pan release spray. Place them about an inch apart, and place a sheet of parchment paper on top of them, place the pan in the freezer for at least 2 hours or over night
  12. Preheat your oven to 350℉, place your frozen scones about 2 inches apart on a parchment paper lined and sprayed sheet pan, Pour about a ¼ cup of half and half into a bowl, using a pastry brush, brush the tops of the scones,
  13. Sprinkle the scones with sugar, and place in the oven for 15 minutes, turn the pan and place back to finish baking for 15 minutes
  14. Remove from oven, cool on a rack and enjoy warm!

Nutrition

Calories: 236.8kcalCarbohydrates: 29gProtein: 5.1gFat: 11.3gSaturated Fat: 5.9gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.6gTrans Fat: 0.2gCholesterol: 49.5mgSodium: 395.6mgPotassium: 118.9mgFiber: 1.5gSugar: 4.4gVitamin A: 319.8IUVitamin C: 3.3mgCalcium: 96.8mgIron: 1.8mg

Notes

You can keep the frozen scones in a zip lock bag, for up to 2 months in the freezer. Pull them out and bake them straight from the freezer when you want a fresh baked treat!

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