If I’m craving some sort of baked good and my cupboards are bare, this is my go-to comfort food.We make scones for breakfasts, brunches, desserts, all kinds of things.They are plain, and lightly sweet, with a light and airy texture.The mild flavor is perfect because they are best eaten while slathered with butter and some sweet condiment!The ingredient list is minimal and they’re a cinch to whip up and bake.This is what I always use when making strawberry shortcakes as well.

Also, I should add that these are considerably light compared to some other baked scones. Some, like Ina Garten’s for example, which are quite tasty, are loaded with heavy cream, large amounts of butter, and several eggs. I like this version because it’s not so heavy.

This is all stuff you should have around at all times!
salt, baking powder, flour, milk, sugar, butter, egg


Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar.

Cut into 6 wedges and separate on a cookie sheet.Bake 10-12 minutes.The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don’t over-bake.The easiest way to ruin a scone is to over cook it!Scones have different texture than a cake or muffin, so if they get over cooked they will be dry and crumbly and you will say to yourself, “Why did Sara post this recipe? It sucks.” No, it does not suck, you ruined it :)

While still warm, split and spread with butter and jam, lemon curd, honey-butter, just about anything! Or let them cool and use them for things like strawberry shortcake.

Related links coming soon:

Strawberry-Lime Shortcakes with Coconut Cream
World’s Best Honey Butter

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