As an occasion that revolves around seeking out as many chocolate eggs as possible, it’s impossible not to associate Easter with indulgence and all things delicious. If you’re hosting a holiday feast this year—or even attending one—why not up your game and try out these scone recipes? Created by California-born, England-dwelling Claire Ptak, who owns bakery-café Violet Cakes in East London, they’re a delicious fusion of American and British scone styles.

Claire Ptak's Sour Cream, Chive and Feta scones served on a blue and green patterned plateClaire Ptak's Sour Cream, Chive and Feta scones served on a blue and green patterned plate

Sour Cream, Chive and Feta Scones

“The dough is crumbly and dry when you are shaping it but as it bakes, the butter melts into the layers, making the scones flaky and rich,” says Ptak of these savory scones. They’re the perfect accompaniment to a soup or salad at lunch or make a useful grab-and-go snack if you’re planning on being out and about over Easter weekend.

Ingredients for 12 scones:

2 ½ cups all-purpose flour, plus more for rolling

1 tbsp superfine sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp fine sea salt

½ tsp freshly ground black pepper

⅔ cup chives, finely chopped

¾ cup unsalted butter

1 egg, plus extra for egg wash

1 cup sour cream or crème fraiche

1 cup feta cheese, chopped into large chunks

Method:

1. Preheat the oven to 390°F. Line a large baking sheet with parchment paper.

2. In a medium bowl, weigh out the flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in the butter with a pastry cutter or the back of a fork (or use a mixer) until you have a crumbly mixture. Add the egg, sour cream, and chives. Mix the ingredients together quickly, then add the feta pieces and mix again until just combined. Pat into a cube and place on a lightly floured surface.

3. Let the dough rest for 5 minutes, then flatten it to about 1 inch thickness with a rolling pin. Fold it in half as if you were closing a book so that you have a rectangle. Then fold it in half again so that you have a small square. Wrap the dough in cling wrap and put in the fridge to rest for 10 minutes. When it’s chilled, roll the dough into a square about 2 inches thick. Use a sharp knife to cut the square into three long pieces. Cut each log into two and then each square into triangles. Freeze or bake right away.

4. Place the chilled scones on the lined baking sheet and brush with egg wash. Bake for 25–30 minutes until golden. These are best eaten on the same day they are made. You can also make the scones, freeze them individually and bake as and when you need them. They will keep well for a month in the freezer.

Claire Ptak serves a cream scone with rhubarb compote on a white and green patterned plateClaire Ptak serves a cream scone with rhubarb compote on a white and green patterned plate

Cream Scones with Roasted Forced Rhubarb

Violet Cakes makes the accompaniments to their scones with quickly roasted seasonal fruit, which in April means rhubarb—it offers the ideal balance of sweet and sour. Ptak describes these people-pleasing scones as “super buttery, more like an American biscuit” and suggests you combine with the thickest clotted cream for maximum impact.


Ingredients for 12 scones:

5 ½ cups all-purpose flour

2 tsp baking powder

½ cup superfine sugar

½ tsp fine sea salt

1 cup unsalted butter

2 ½ cups heavy cream

1 egg and a sprinkle of superfine sugar, for egg wash

Method:

1. Preheat the oven to 390°F. Line a large baking sheet with parchment paper.

2. In the bowl of your food mixer, weigh out flour, baking powder, sugar and salt and mix until combined. Dice the cold butter into even small cubes and add to dry ingredients. Mix on a low speed until the mixture is rough and crumbly. Slowly pour in cream while the mixer is running and continue to mix until the dough just comes together.

3. Tip the dough out onto a clean surface and leave for 5 minutes or so to let the raising agents become active, then fold the dough in half just once. Flatten and roll out the dough to about 1 and a half inches in height, then cut out scone shapes with a lightly floured round cutter.

4. Place the chilled scones on the lined baking sheet and brush with egg wash. Sprinkle the tops with a little superfine sugar and bake at 350°F for 20–25 minutes until golden. These are best eaten on the same day they are made. You can also make the scones, freeze them and bake as and when you need them. They will keep well for a month in the freezer.

Ingredients for the rhubarb compote:

4 cups rhubarb, washed

Juice and zest of 1 orange

⅓ cup superfine sugar

½ vanilla pod

4 cups clotted cream

Method:

1. Preheat the oven to 350°F.

2. Trim the ends of the rhubarb, cut into small strips and place in a single layer in a non-reactive baking dish. Make sure that all the rhubarb is the same size in thickness, or they will cook at different rates. In a bowl, combine the sugar and scraped vanilla seeds and sprinkle the vanilla sugar over the rhubarb. Cover the rhubarb in the orange zest and juice. Cover the sheet with foil and roast for 15–20 minutes, then remove foil and roast for a further 5–10 minutes, until tender but still holding its shape.

33. Once the scones have cooled, slice each in half then layer on your rhurbarb compote and clotted cream.