RECIPE: Scones

dragonflylouMay 29, 2006

Here is my recipe for scones. I've been making them for 25 years. I love this recipe. Does anyone have any other tried and true scone recipes.


3 cups flour

1/2 tsp. salt

1 cup raisins (or dried cranberries)

1 cup milk (or buttermilk)

3 tsp. baking powder

1 cup packed brown sugar

1 cup butter (cold, cut in cubes)

1 egg (separated)

Preheat oven to 375 degrees.

Mix all the dry ingredients together. Rub in the butter. Add the dry fruit. Beat the egg white and add to the milk. Add to the dry ingredients. The dough will be wet. Sprinkle some flour on counter and some on top. Pat dough into a circle about 12 inches round. Cut the scones with dough scraper into quarters and then into 12 triangles. Place on ccokie sheet. Stir the egg yolk with a touch of water. Brush on tops. Bake until golden brown, 12 minutes or so.

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Yours sounds very good, especially with the brown sugar. The one below is a simple one that's excellent if it's not overworked. I got it from our newspaper:
CREAM SCONES (makes 8)
2 cups flour
2 tsp sugar
1 tsp salt
1 TBL baking powder
1 cup heavy cream

In a large bowl, sift together the flour, sugar, salt & baking powder. Gradually add enough of the cream to form a soft dough. Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
Roll out to a 1/2-3/4" thickness. Cut into 2" rounds with a sharp knife or use a cookie cutter. Arrange on an ungreased baking sheet, leaving 1/2" space around each one. Bake in a preheated 425° oven for 10-12 minutes or until golden brown.~~

    Bookmark   May 30, 2006 at 5:17AM
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The lemon & ginger scones & the gingerbread ones below are also ones I can vouch for.

Here is a link that might be useful: Scones from Joy of Baking

    Bookmark   May 30, 2006 at 5:22AM
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This is my favourite Scone recipe. One I can vouch for.

Home Cookin Chapter: Recipes From Thibeault's Table


2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

    Bookmark   May 30, 2006 at 4:07PM
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I've made AnnT's scones many times and with a variety of fruits....great recipe.


    Bookmark   May 30, 2006 at 10:29PM
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Thanks for all the recipes. My husband is anxious for me to try them.

    Bookmark   June 1, 2006 at 11:16PM
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