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

1 egg

½ teaspoon vanilla

sugar, for sprinkling or a simple glaze (see below)

Basic glaze:

1 cup powdered sugar

¼ cup milk, or lemon/orange juice


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Sift together the flour, baking powder, salt, and sugar.
  3. Cut the butter into ½-inch cubes. Make sure it remains cold.
  4. Add the butter to the dry ingredients.
  5. 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.
  6. Fold in any add-ins, unless you are adding citrus zest.
  7. In a separate bowl, whisk together the half-and-half or cream, the egg, vanilla, and citrus zest, if you are using it.
  8. Pour the wet ingredients into the dry ingredients.
  9. 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.
  10. Turn the dough onto a floured surface.
  11.  Shape the dough into a circle 10 inches in diameter.
  12. Cut the circle into 12 wedges.
  13. Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.
  14. For the glaze, mix together the powder sugar and milk (or lemon juice or orange juice). Brush the glaze over the scones.
  15. Give yourself a huge congratulations! You just made scones!