Search no further the ultimate Ultra Soft Scone recipe found here, LOL! I don’t know about you but finding the perfect scone recipe can be a hard task. Different textures abound in scone recipes. I like them all but time after time I find myself really desiring one that is both soft and fluffy. These are the ticket. They are soft for days after baking, if they last that long. If you prefer this style to the more crumbly type this is recipe is for you… the key is to not over bake these beauties.
Also, how cute are these all styled up for a party? These are really quite easy to make and have a short list of ingredients… my favorite.
Putting it all together.
In a medium bowl combine together all the dry ingredients. Then, cut butter into small chunks and add to the dry ingredients. You can use either a pastry blender or your fingers working it together until you see small clumps that are bead like.
Next, add vanilla extract, the egg and milk slowly combining together. You can do this by hand or with a spoon. Truthfully, I have also totally done these in my stand mixer and they turn out the same. So, if you want them to be ultra fast whip out the mixer and just add everything in the same order.
Lastly, add fruit, chips and mix together until it forms a dough that sticks to itself by kneading gently on a lightly floured surface (or using a mixer). Use only as much flour as necessary to make it not stick to the surface. Pat or roll out to about 1 1/2 inch thick circle. Cut into 10-12 circles with a knife or pizza cutter.
Bake on a parchment paper or silicone mat lined baking tray for 12 minutes at 425. The key to keeping the scones extra soft is to pull them out of the oven when you see the first hint of golden. I usually notice this on the corners. Don’t over bake! Cool on a wire rack and serve.
This versatile recipe can be used with really any add in option you desire. The basic rule is just that you need 1/2 cup total of which ever add in you like. I have done these with chocolate chips, almonds with a powder sugar glaze, as well as blueberry, apricot and my standard cranberry all mixed with the white chocolate chips.
Lastly, if you make the Ultra Soft Scones, be sure to leave a comment, or give this recipe a rating! I’d love to hear from you. If you do make this recipe, please tag me on Instagram! I love seeing the photos of the recipes you make!
1/4 cup of dried cranberries, blueberries or apricots
1/2 cup white chocolate chips
1. In a medium bowl combine together all the dry ingredients.
2. Cut butter into small chunks and add to the dry ingredients. Using a pastry blender or your fingers to combine, until it becomes small clumps or bead like.
3. Add vanilla extract, egg and milk slowly combining together. You can do this by hand or with a spoon.
4. Add fruit and chips and mix together until it forms a dough that sticks to itself by kneading gently on a lightly floured surface. Use only as much flour as necessary to make it unsticky to the surface.
4. Pat or roll out to about 1 1/2 inch thick circle. Cut into 10-12 circles with a knife of pizza cutter.
5. Bake on parchment paper or silicone baking mat for 12 minutes at 425. The key to keeping them extra soft is to pull them out of the oven when you see the first hint of golden. Don’t over bake. Cool on a wire rack and serve.
These scones are AHHHMAZING! Definitely a favorite!
thanks so much!
So soft, definitely going to be making these again soon.
I am so glad they turned out well for you. Thanks for following along.
Very easy and yummy scones!
This scones gets my attention every time! Making them soon
Amazing I love this recipe so much that next time I’m gonna add all 3 dried fruits!
Being British, I am obsessed with scones. This recipe is gorgeous!
These are delicious. I normally like a crumbly scone, but these might just change my mind.
Can’t wait to make these scones, looks delicious.
you weren’t kidding about it being soft!
such a deliciously sweet scone recipe! love it!