Scones for the “Ber” Months: A Cozy Fall Baking Adventure

Hello Readers!

Scones have always felt like a fancy breakfast pastry to me, something you’d find at an upscale café rather than in your kitchen. Imagine my surprise when I realized how simple they are to make at home! My introduction to scones actually came from a high school camp I attended, where the kitchen crew whipped up all kinds of delicious flavors—cranberry almond, chocolate chip, strawberry—and they were absolutely amazing! Now, as we transition into the cozy “ber” months, I’m excited to explore comforting fall flavors that bring warmth and nostalgia.

So, let’s get cozy with a classic scone recipe that serves as the perfect blank canvas for all kinds of seasonal inclusions!

The Basics: What Makes a Scone, a Scone?

First things first, let’s talk ingredients. The secret to a light, flaky scone is extremely cold butter. I always pop my butter in the freezer for a bit before I start baking. This makes it so much easier to grate or dice, and it ensures the butter stays cold throughout the process. Trust me, cold butter is your best friend here for creating those irresistible layers.

And then there’s whole milk or buttermilk. If I have buttermilk on hand, I always use it because it gives the dough a richer flavor. Pro tip: if the recipe calls for mixing liquids, do it upfront and pop the mixture back in the fridge while you prep everything else. Keeping everything as cold as possible is key to great scones!

A Key Trick: Don’t Overwork Your Dough

Now, this part is important: don’t overwork your dough! We’re not aiming for a smooth, perfect texture like pie crust or batter. Scone dough should be kind of messy, a shaggy mixture that almost looks like the dry ingredients haven’t quite mixed in all the way. Once it’s combined enough to hold together, leave it alone! The less you handle it, the better.

I love using my OXO stainless steel bench scraper (grab yours here) to gently shape the dough into a circle. Its sturdy handle and perfect weight make it super easy to handle messy dough without overworking it. Shape that “mess” into a circle that’s about 1.5 to 2 inches thick—any thinner, and your scones might turn out dry (and nobody wants that!). Cut the dough into wedges and pop them in the freezer while your oven preheats. This little trick helps keep the butter nice and cold. This will prevent it from melting out during baking and ensuring your scones come out flaky and delicious.

Early Fall Vibes: Cinnamon Scones

As the “ber” months kick off, my go-to scone flavor is cinnamon. I know pumpkin spice tends to take over this time of year, but honestly, I’m not much of a pumpkin girlie. Cinnamon, on the other hand, brings all those cozy fall vibes without the pumpkin overload. Plus, it’s super versatile!

Below is my cinnamon scone base recipe—it’s perfect on its own, but feel free to add your own twist. Personally, I love mixing in butterscotch chips, chocolate chips, diced apples or even adding a few extra spices to turn these into chai-flavored scones. The chai version, with its warm, earthy spices, is perfect with a cup of coffee on a crisp fall morning. And the smell of cinnamon and spices baking? Absolute heaven!

Wrapping It Up: A Cozy Scone Adventure

Scones may seem like an elegant breakfast treat, but as you can see, they’re surprisingly easy to make! With just a few key ingredients and a couple of simple tricks—like keeping that butter cold and not overworking the dough—you’ll have warm, flaky scones ready in no time. As the days grow cooler, these cinnamon scones (and all the creative versions you dream up) are the perfect way to bring a little extra warmth to your home.

For me, baking scones always reminds me of that high school camp—simple moments filled with joy and comfort. Now, as the fall season begins, making these scones takes me right back to those cozy memories, and I hope they’ll bring a little comfort to your kitchen too.

What are your favorite fall scone flavors? Are you all about the pumpkin spice, or do you have a unique combination you love to bake? Share your favorites in the comments—I’d love to hear about your fall baking adventures!

Warmly,

Rae