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. This recipe is a little different than most scone recipes. They’re almost like a mix between a muffin and a scone. They’re 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.
Ingredients:
1/3 C real butter
1 ¾ C Flour
3T sugar
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk
Instructions:
Heat oven to 400 degrees.
Mix flour, sugar, baking powder, and salt.Cut in butter with pastry blender until it resembles fine crumbs.
Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.
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.
Strawberry-Lime Shortcakes with Coconut Cream
World’s Best Honey Butter
Questions & Reviews
I made these tonight after taking a few year hiatus for some crazy reason. They were even easier and more delicious than I remember! I love how versatile the recipe is. I love adding a little almond extract and chocolate chips. People can’t believe I made them from scratch. Thank you!! They mix up in about ten minutes, then bake for ten. So fast and easy!
I needed a recipe that did not require heavy cream and you delivered. I needed a scone recipe so that I could make strawberry shortcakes. The texture and flavor of these were perfect. I added a few dashes of ginger powder, but that is the only change I made. This batch went quickly, so I’m looking forward to making them again with fruit.
Made these tonight on a whim. All other recipes required sour cream but this one saved me! I like to think that standing in the kitchen violently zesting an orange at 9:30 pm is normal, right? Needless to say I added the zest and they were an amazing midnight snack. 🙂
i have a lot of scone recipes pinned. But this one is the best. Cost effective, quick and the most amazing texture. This is my go to scone recipe. Eating one right now. I added brown sugar, freshly graded nutmeg, cinnamon and a little vanilla.
Will they turn out just as well if you make the dough a day ahead and refrigerate?
Ya, they should be fine 🙂
These are amazing!! I make them at least once a week and they are gone so fast!!
Never mind the dumb question, I saw it when I went over the recipe again.
Looks like a great recipe, since I am out of sour cream. Can the disk be divided before baking?