Pass the Cocoa
Master Scone Recipe
A Pass the Cocoa Original
Yields: 12 Scones
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons granulated sugar
8 tablespoons butter, cold
One or two add-ins, such as: 1 cup fresh fruit such as blueberries, cherries, or raspberries, ⅔ cup chocolate chips or dried fruit such as cranberries, or 1 tablespoon citrus zest
2/3 cup half-and-half, or heavy cream, cold
½ teaspoon vanilla
sugar, for sprinkling or a simple glaze (see below)
1 cup powdered sugar
¼ cup milk, or lemon/orange juice
- Preheat the oven to 375 degrees Fahrenheit.
- Sift together the flour, baking powder, salt, and sugar.
- Cut the butter into ½-inch cubes. Make sure it remains cold.
- Add the butter to the dry ingredients.
- Using a pastry cutter, two knives, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.
- Fold in any add-ins, unless you are adding citrus zest.
- In a separate bowl, whisk together the half-and-half or cream, the egg, vanilla, and citrus zest, if you are using it.
- Pour the wet ingredients into the dry ingredients.
- Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX.
- Turn the dough onto a floured surface.
- Shape the dough into a circle 10 inches in diameter.
- Cut the circle into 12 wedges.
- Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.
- For the glaze, mix together the powder sugar and milk (or lemon juice or orange juice). Brush the glaze over the scones.
- Give yourself a huge congratulations! You just made scones!