Alliteration aside, these scones are perfect to serve on your breakfast table or as an afternoon treat. They are easy to make and in all likelihood you have the ingredients on hand in your pantry and fridge. Start-to-finish you could have freshly baked scones on the table in about 30 minutes.
What is a scone?
Depending on where you are, the word “scone” will evoke something different. In the UK you may think of a scone as a round, fluted baked good served for afternoon tea. In the U.S. you may think of a scone as something heavier and more substantial; a triangular shaped baked good, laden with fruit or chocolate, often glazed, and picked up at a coffee shop or bakery for breakfast. This recipe is very much in the style of the former, but in the shape of the latter.
This scone recipe has been in my repertoire for as long as I can remember but I don’t remember its origin. I made it so often it got to the point that I didn’t need to view the recipe, I had the quantities and ingredients memorized.
As they are, these scones are lovely but if you felt so inclined you could add currants or other small dried fruit – blueberries would be nice. But in reality all they need are the simple embellishments of butter, jam, or softly whipped cream. They also make a wonderful base for strawberry shortcake in the summer.
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Simple Sweet Scones
- Total Time: 37 minutes
- Yield: 12 1x
Description
These scones are perfect with a little jam and butter (or clotted cream). They also make a great base for strawberry shortcake.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold, unsalted butter, cut into cubes
1/4 cup granulated sugar
2/3 cup milk
Instructions
Preheat oven to 425°F.
Combine flour, baking powder, and salt in a large bowl. Add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like small peas. Add sugar and toss to mix.
Add milk and stir with a fork until a soft dough forms. Shape into a ball and place on a lightly floured work surface. Knead the dough 10-12 times. If dough is sticky, incorporate a bit more flour while kneading.
Cut the dough in half and form each half into a ball. Pat each ball into a 6″ circle. Cut into 6 wedges.
Place the scones on an ungreased baking sheet. Keep them slightly apart for crisp edges or touching each other for softer sides.
Bake for 12 minutes or until lightly golden on top.
Cool before serving.
Notes
For a sweeter scone, increase the amount of sugar to ⅓ cup.
The beauty of this scone is its simplicity but feel free to add in dried fruits, nuts, or chocolate chips as you desire.
- Prep Time: 15 minutes
- Inactive Time: 10 minutes
- Cook Time: 12 minutes
- Category: Scones
- Cuisine: British
Nutrition
- Calories: 186.35
- Sugar: 4.23 g.
- Sodium: 218.74 mg.
- Fat: 8.19 g.
- Saturated Fat: 4.98 g.
- Carbohydrates: 25.04 g.
- Fiber: 0.71 g.
- Protein: 3.25 g.
- Cholesterol: 21.44 g.
Keywords: scones
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