Basic American Coffee Shop style Scone

Here is a delicious Basic American Scone recipe and by basic I mean the base, the grand foundation on which to build on if you want to, or not. It has no eggs and is a good start for any add-ins.

It is plain, yet hearty, cakey and crunchy and on the sweeter side like the ones from the fancy coffee shops and bakeries.

If you wrapped one in parchment and gave it to someone, they would eat it and say, “Thanks, I’ll buy next time”.

I have shown this recipe with some whole wheat flour, just a third, to show it can be done, and it’s my thing.

If you are trying to incorporate (sneak in) some whole wheat flour, a cinnamon and sugar sprinkle is good at hiding the wholesome flavour of the whole wheat. This will make irresistible crunchy coffee shop scones- What whole wheat flour?

If you find there are too many crumbly bits after combining the wet and dry ingredients, leave them out or tuck them under the scones before baking.  They will bake into the scone.

The secret to delicious scones and biscuits is there is no secret! Ha ha

Don’t overwork the dough is what all will say. Tender, delicate, flaky, crunchy comes from not producing glutens, so my secret, although there is no secret any more, is, prepare the scones, place them on the baking tray, refrigerate, then turn the oven on and leave the scones in the fridge for about 20 minutes to rest, like a pie dough.

If you do not have buttermilk, you could add a tablespoon of vinegar or lemon juice to the milk to equal 1 cup (250mL).

For more of me going on see Scones and Biscuits some info

How to Make Basic American Coffee Shop Style Scones

You will preheat the oven to 400°F(200°C), but not yet!  

Line baking sheet with parchment paper.  

1. Combine the flour, sugar, baking powder, salt and baking soda into a large bowl and mix well. Sift first if you would like to.

2. Add the butter pieces, cutting in using two knives or a pastry cutter until the size of tiny peas, or like oats.

You could instead, pulse in a food processor until the butter pieces are small, then transfer to a large mixing bowl.  Do not process too long or the mixture clumps.

3. Add the buttermilk, and fold in with a large spoon or rubber scraper turning up from the bottom just until all is moistened.  

Don’t over mix.  Stop when there is still loose flour, you can bring them in on the next step.

4. Turn dough out onto a lightly floured board, or directly onto the baking sheet. 

5. Bring the dough together in 4 to 5 motions while forming the dough into a 1-inch (2.5cm) thick round using your hands.  

6. If you’d like, sprinkle with icing sugar, coarse sugar, or cinnamon and sugar before baking. You could brush with cream first, but not necessary, the sugar will still stick, but it gives it a nice finish.

I find it is easier to do this before I cut it into separate pieces.

7. Cut into 8 wedges.

Sprinkle with coarse or regular sugar

8. Move wedges to the baking sheet with about 2 inches (5cm) between each scone. Not just for growing, but for heat circulation. You won’t need much more space than that, they grow up as much as out.

9. Preheat the oven to 400°F (200°C)

10. Put the scones in the refrigerator for about 20 minutes.

11. Bake until tops of scones are golden brown, about 22-25 minutes.  

Glaze if desired.

A sprinkle of cinnamon and sugar before baking is also nice.