Scones!

A basic scone recipe for those days when you want more than toast.

My catering company, the Lemon Sisters Market, delivered breakfast and lunch to businesses in downtown Denver for many years. I have made so many scones! We did legislative breakfasts for 150 people, and we had regular customers who ordered breakfast every Friday. I got to where I could almost make a batch of scones with my eyes closed! This tried-and-true recipe is great because it’s so easy to add your favorite fruit or filling. And they are good just plain as well.

Are strawberries a good price right now? Put some in a scone. Do you love cinnamon and nuts? How about poppyseeds and orange zest? Go for it. If you are using frozen fruit, be sure to thaw it out before adding it to your scones.

At the bottom of this recipe, I have added some of my favorite ideas for other ingredients to add to scones. Make some for Mother’s Day this weekend!

Scones!

A basic scone recipe for those days when you want more than toast.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Savory

Cuisine Breakfast, British

Servings 8 scones

Equipment

• 1 baking sheet
• 1 food processor
• 1 Rolling Pin
• measuring cups and spoons

Ingredients

  

• 3 1/2 cups flour
• 1 1/2 TBLS. baking powder
• 1/8 teas. salt
• 1/2 cup sugar
• 3/4 cup butter, unsalted cut into small pieces
• 1/2 cup milk or cream
• 1/2 cup of your favorite fruit (such as strawberries or blueberries).

Instructions

 

• Place all the dry ingredients in the food processor and pulse once or twice to mix together.

  Add the butter, cut into 1 inch pieces and process on pulse until the dough resembles coarse meal.

  Add the milk or cream and the egg and pulse until just combined.
• Dump the mixture into a bowl and knead 3 or 4 times to form dough. Divide into 2 balls. Press one ball onto a sheet pan that has been sprayed or buttered well.
• Press your 1/2 cup of fruit or filling onto the circle of dough (if using). Press the other ball of dough on top to cover. Roll out to a 10 inch circle. It will be about 1/2 inch thick. Cut into 8 triangles. Brush with an egg wash of 1 egg and 1 TBLS of milk. Sprinkle with TBLS of sugar. (I use turbinado sugar).
• Bake at 425 degrees for 17 to 20 minutes. The top should be golden brown.

  Serve immediately.

Notes

Orange  Poppyseed scones

Add 1/3 cup of Poppyseeds and 1 1/2 teas. of orange zest to the dough.
Use 1/2 cup of orange juice instead of milk.

Cinnamon Praline scones

For the filling: mix 1 cup of finely chopped pecans with 1/2 cup brown sugar, 1/2 teas. cinnamon and 1/4 cup of sour cream.
Roll out the dough into a 8 x 12 inch square, Spread the filling evenly over the dough and roll up jelly-roll fashion. Pinch the seam together and cut into 8 or 10 rolls. Lay the slices on your baking sheet and bake for 15 to 17 minutes.

Make plain with a teas. of vanilla flavoring.

Add 1/2 cup of oats.

Keyword cream or milk, Flour, fruit, sugar