Delightful Scones

Because scones can only be delightful, m'right?

So, with a name like 'The Scone Gunman', you'd think I'd have posted more scone recipes by now.

It's true that I'll shove just about any baked good into my pie hole without a second thought. However, that isn't the case with scones. I'm pickier about those tasty little dandies. Some scones are just too dry, and some scones are no more than small cakes pretending to be scones (and they should be prosecuted for identity theft, the crafty jerks).

I've been using the same scone recipe for a long time now, as it was just about perfect for my tastes. But I tried something a little different with them today, and thank Cthulhu, I'm glad I did! These are my new go-to, basic scones.

 See, scones don't have to be triangular. In fact, they prefer circular. Fact.

Now, don't make the mistake of taking "basic" to mean boring or bland. I assure you the contrary is the case! By basic, I mean without backup singers like chocolate chips or blueberries. These are utterly fantastic all alone, with just a bit of butter or jam, if you're so inclined.

However, they won't mind some company (they told me as much). Throw in those chocolate chips or blueberries, or maybe lemon or raspberries or rosemary. Go to town!


The Scone Gunman's Delightful Scones
(Makes about 10 scones)


2 1/2 c flour
4 tsp baking powder
3/4 c sugar
1 (generous) tsp salt
12 Tbsp (1&1/2 stick) salted butter (very cold and cubed)
1/4 c plus 1 1/2 Tbsp milk

Preheat your oven to 375 degrees (f) and line a baking sheet with parchment paper.

Sift the first 4 ingredients together, then cut in the butter until the mixture becomes crumbly (a food processor makes this quick and easy). Slowly add the milk until the dough comes together. Cut the dough into 10 separate pieces (I use an ice cream scoop for this) and space evenly on your cookie sheet. Bake 14-18 minutes. Once removed from oven, allow to set up on the baking sheet for about 5 minutes before transferring to a cooling rack. Serve warm.

Raspberry Lemonade Scones

 I make a lot of desserts. Typically, I make something every day. However, I only eat about half of those because I'm a bit picky. I'm honestly only a half-assed chocolate lover, but the rest of my family (like everyone else in the world) adores chocolate. So I make a lot of chocolate desserts. And as much as I love the heavy, spicy desserts that Fall and Winter bring, the light and fruity treats that are abundant this time of year are my personal favorite. What could be better than a cold glass of raspberry lemonade when the weather turns hot?

You knew the answer would be raspberry lemonade scones, didn't you? You're sharp.


These took all of 10 minutes to put together. I made them in between making my breakfast and kneading today's bread. These are sweet and tangy and full of scone-y deliciousness. There's lemon juice and whole raspberries in the scone, which are then topped off with a tart lemon glaze. I use unsalted butter here to give them a slightly lighter, softer crumb, and use just a small amount of lemon extract for a bit of edge. I really want the flavors here to come from the fresh ingredients.


Raspberry Lemonade Drop Scones
(Makes 12 scones)

1 c sour cream or plain yogurt, minus 2 Tbsp
2 Tbsp lemon juice
1 tsp lemon extract
1 teaspoon baking soda
4 c all purpose flour
1 c sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp kosher salt
1 c unsalted butter (chilled and cubed)
1 egg
 1 1/2 c raspberries (if using frozen don't thaw first)

Glaze:
3/4 c confectioner's sugar
1 1/2 Tbsp lemon juice

Preheat your oven to 350 degrees.

In a small bowl mix the sour cream (or yogurt, whichever you're using) with the baking soda and set aside. Make sure you do this first so the baking soda has time to act on the sour cream/yogurt (it will change the consistency, making it fluffier). Next, sift together the flour, sugar, baking powder, cream of tartar, and salt. Cut in the chilled butter, then add the sour cream mixture, egg, lemon juice and lemon extract. Mix until just combined. Finally, fold in the raspberries (take the dough out of your food processor first if you're using one).

Use an ice cream scoop (or a 1/4 c measuring cup) to drop the dough onto a parchment lined baking sheet. Cook for 15-20 minutes, until the bottoms are golden brown. When they're done, transfer them to a wire cooling rack.

To make the glaze: combine the confectioner's sugar and lemon juice over medium-low heat, until the sugar is dissolved. Allow to cool and thicken slightly before drizzling or brushing over cooled scones.