Scones

In the past, the thought of making scones was a little intimidating, but once I started making them it was super easy. My inspiration was the love my sister-in-law has for these tasty treats.

To be on the safe side I started with a basic recipe from Better Homes and Gardens. This is a cookbook I was told early on was a must to have in my kitchen. I’m not sponsored by BHG, but appreciate the guidance through their publications.

The first thing to do is preheat your oven to 400º F/ 200º C.

Next, combine the flour, sugar, baking powder, and salt. Once these are well incorporated cut in the chilled butter until the dry ingredients and butter are come together with a flaky consistency. I do this with a pastry cutter, but it can also be done with a fork.

Combine one beaten egg with half-and-half or light cream. Pour into dry ingredients and stir until moistened.

Turn dough out onto a floured surface and knead until almost smooth.
Roll or press to 1/2 inch thickness. Cut with biscuit cutter or shape into circle and cut into 8 equal pieces. I use a bench scraper to cut mine.

Place scones 1 inch apart on an ungreased baking sheet or scone pan. Brush tops with half-and-half; sprinkle with sugar.

Bake in preheated oven for 12-15 minutes or until golden. Cool on wire rack.

For flavor variations please see Scone Flavors 🙂

Scones

Recipe by Originally published by Better Homes and GardensCourse: BreakfastCuisine: European

Prep time

10

minutes

Cooking time

15

minutes

Quick and easy recipe for flaky scones.

Ingredients

• 2 cups all-purpose flour

• 3 Tbs sugar

• 1 Tbs baking powder

• 6 Tbs chilled butter

• 1 beaten egg

• 1/2 cup half-and-half or light cream

• 1/4 tsp salt

Directions

• Preheat oven to 400º F
• Combine dry ingredients: flour, sugar, baking powder, and salt
• Cut in butter with a pastry cutter or fork
• Combine beaten egg and half-and-half and add to dry mixture. Stir until just moistened
• Turn dough out onto a floured surface and knead until almost smooth.
  Roll or press to 1/2 inch thickness. Cut with biscuit cutter or shape into circle and cut into 8 equal pieces.
• Place scones 1 inch apart on ungreased baking sheet. Brush tops with half-and-half; sprinkle with sugar.
• Bake in preheated oven for 12-15 minutes or until golden. Cool on wire rack.

Recipe Video

Notes

• This recipe originally published by Better Homes and Gardens