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Thursday, September 9, 2010


If you don't like scones there is something really wrong with you and I don't know if we can be friends.

Makes approx. 18 x 2”scones
Bake at 385f in a convection oven for approx. 8 ~ 10 min. or at 425f in a conventional oven for approx. 10 ~ 12 min.

3 c. all-purpose flour
1/3 c. sugar
2½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
6 oz. cold butter
1 c. (approx.) buttermilk
3 oz. raisins (optional)

1 egg
1 tsp. cream

Sift dry ingredients together. Cut up the butter into pieces no smaller than ¼". Make sure the butter is cold! Using the very tips of your fingers, literally rub the butter in to the flour mixture. You want to squish the butter between your fingers. Add raisins here if wanted. Add in ¾ of buttermilk to start and mix with your hand. Add rest of buttermilk as needed and mix. Gather in to ball and add more milk if necessary. Place in saran wrap or a Ziploc bag and place in fridge for approx. 20 min.
Dust your work area and roll it out to ½ inch thick. Cut out with circular cutter, or just shape with your hand. Place on lined baking sheet. Brush eggwash on. Bake.

Scones are so versatile. You can really put anything in them. You can make them sweet or savoury. If you want something sweet, add raisins, or currants, any sort of dried fruit would work. For savoury, chives and cheese are amazing.  Just watch that you don't over bake. They shouldn't be a dark golden brown, more of a just browned colour. I would say the ones in the picture are fairly close to being over done.


  1. piping hot scones + tea = god.
    and im not british.

  2. I have a hard time reading this, with that background. Just sayin' XD

  3. you always have the best recipes.
    Showing my support for an awesome blog!

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