Scones recipes

This is a traditional British scone – a slightly sweet biscuit — with (I think) a less traditional shape. The scones I’ve seen on British TV are usually round, and shaped like American biscuits rather than wedge shaped. The round scones are usually split in half, and served with jam and cream. I don’t split mine or add jam and cream like they do in
England, though. You can certainly do that, and it would probably be delicious
(but lots of calories). You can cut also them into circles if you want.

I never particularly cared for “scones” from American bakeries. The American scones I have had were dense and too sweet to eat for breakfast. However, on a trip to Canada, we had some scones from a bakery which were light, fluffy, and delicious. I began a quest to find a good scone recipe. I think this recipe is a winner: a well-balanced recipe that is not overly sweet. This is a family favorite for breakfast, although I usually only make it when we have guests.


2 cups flour

3 Tb. sugar

1 Tb. baking powder

1/2 tsp salt

5 Tb. unsalted butter, chilled

1/2 c. dried currents, optional

1 c. heavy cream

Decorator’s sugar, optional

Preheat oven to 450°. Line a baking sheet with parchment paper, or grease lightly. Combine the flour, sugar, baking powder, and salt in a food processor and pulse the processor a few times to mix the dry ingredients. Cut the cold butter into small cubes (about the size of dice) and drop it into the flour mixture. Pulse the food processor until the mixture resembles corse meal and the butter is mostly incorporated.

Pour one cup of heavy cream into a large bowl, and then add the flour mixture and optional currents. Stir until the cream is incorporated, and dough forms. Knead the dough a few times until all the floury bits are mixed together into a ball of dough. Don’t knead for too long, just enough to mix the dough well. 

Line a 9-inch cake pan or pie tin with plastic wrap, leaving some to drape over the sides. The plastic will help you get the dough out of the pan.

Press the dough into the lined pan, patting it down evenly, pressing in the edges.

Sprinkle a bit of sugar on top, if desired. I like crunch from the larger crystals of decorator’s sugar or Morena Sugar on my scones. Pull the scone dough out of the pan, using the plastic wrap to lift the circle of dough.

Set the dough circle, still on the plastic wrap, on the counter or a cutting board, and cut the dough into 8 pie-shaped wedges.

Transfer the wedges to the parchment lined cookie sheet, leaving room between each piece.

Bake for 11-13 minutes, rotating the tray once during the baking time. The scones should be a light brown. Serve warm, or at room temperature. These only keep for about a day or so, but you can freeze any extras that won’t be eaten by the next day.

Melinda’s notes: I made these with currents, and with dried cranberries, but frankly, like them better plain. After making these a few times, I can get them in the oven in 10 minutes. You can really impress houseguests with these easy scones!

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