Added Twists to a Classic {Recipe: Tea Scones with Variations}

This recipe comes from my mother's old recipe file and is a good classic scone recipe. The recipe lends itself well to adding different flavors. Vanilla Bean Scones are the first variation I tried and they are fantastic! Starbucks has nothing on these! Honestly, I don't think I will ever have a Starbucks Vanilla Bean Scones again.

Tea Scones

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold 
1 egg, slightly beaten (plus one egg for brushing on top of scones before baking)
1/2 cup milk

1. Preheat oven to 425ºF. Line a baking sheet with a silicone baking mat or parchment; set aside. 

2. Sift together flour, sugar, baking powder, and salt. Cut butter into about 1/2 inch pieces, then add to flour mixture. Using a pastry blender or 2 knives, cut butter into flour mixture until resembles coarse crumbs. Add egg and milk. Stir with a fork until mixture is just combined. Be careful not to over mix. Turn dough out on a lightly floured surface and knead gently 15 times. 

3. Cut dough in halves and shape each into a ball. Pat or roll each ball into a 6 inch circle 1/2-inch thick. Cut each into eight wedges. Place on baking sheet and brush lightly with lightly beaten egg. Bake for 10-15 minutes, or until golden brown. 

Makes 16 scones. 

For Vanilla Bean Scones with Brown Butter Glaze:



Increase sugar to 3 tablespoons. In a small bowl mix vanilla seeds scraped from 1/2 vanilla bean into sugar, then sift together with flour, baking powder, and salt. Add 1/2 teaspoon vanilla extract along with the milk and egg. Skip brushing tops of scones with egg before baking. 

Let scones cool for a few minutes after baking, but while still a bit warm dip tops into Brown Butter Glaze. 





Brown Butter Glaze

2 1/2 tablespoons butter
1 cup confectioners' sugar
1/2 vanilla bean
pinch of salt 
1-2 tablespoon hot water

Heat butter in saucepan over medium heat until it becomes a delicate brown color. Remove from heat, whisk in confectioners' sugar and vanilla. Stir in hot water 1 tablespoon at a time until proper glaze consistency is achieved. 

For Savory Cheese Scones:




Decrease sugar to 1 tablespoon and add 1/8 teaspoon ground cayenne pepper along with the other dry ingredients that are sifted together. After butter is cut into dry ingredients, use a fork to stir in 1 cup grated medium or sharp cheddar cheese and 1/4 cup grated Parmesan.  A bit of grated Parmesan can also be sprinkled on top of scones after brushing with lightly beaten egg before baking.




For Lemon Scones:


Increase sugar to 3 tablespoons and add zest of one lemon* to dry ingredients with butter. For the scones shown I used 1 cup all purpose flour and 1 cup white whole wheat flour because it is what I have on hand; it worked well. While scones are still warm, dip tops of scones into Lemon Glaze. Dip all scones once, then dip again. This gives the scones nice coating of glaze. A hand full (about a cup) of blueberries can carefully stirred with the wet ingredients OR 1/2 tablespoon of poppy seeds can be added with the dry ingredients.




Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh squeezed lemon juice*
3 tablespoons butter, melted
1/2 teaspoon vanilla 

Whisk all ingredients together until smooth.

*Note: Orange can be substituted for the lemon for a delicious Orange Scone. 

For Chocolate Chip Scones:

Increase sugar to 3 tablespoons and add 1/2 cup semi-sweet chocolate chips. Coarse decorative sugar can be sprinkled on top after brushing tops with egg, before baking (optional). 

Note: these are the larger scones from patting out the dough into one circle about 3/4 inch thick and cut into 8 wedges. 

Enjoy!