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
Looks like a great recipe, since I am out of sour cream. Can the disk be divided before baking?
Super easy and simply irresistible. After the family demolished the first batch, I quickly had to make a second. I do have a quick question. If I want to add nuts or fruit, will I need to change the basic recipe.
Hey I’m from Germany, but love to try different food. Can you help me with your shortcuts like “4T Milk”? Does it mean 4 Teaspoons?
Hi Julia! In American recipes, a capitol “T” stands for Tablespoon and a lowercase “t” is teaspoon. Hope that helps!
Oh my gosh! I love plain scones, but I always go to a bakery and buy them. I have made them before and they did not turn out well. When I found this recipe I noticed that I have all of the ingredients in my kitchen at all times, so I decided to save it. I finally made them yesterday and they were absolutely amazing! I sprinkled them with coarse sugar before baking and when they came out they are delicious and buttery! Definitely going to try new things with this recipe.
These are so good! I have never tried scones since they always looked crusty to me! These are delicious! I made them last night and my husband requested more for breakfast.
Thank you!
Would you add any other addittions for flavor besides almond, I am not crazy about that or orange.
It dos’nt say how long to cook them in your print out recipe
These are the easiest, most delicious scones I have ever come across!!! I like to add almond extract to make almond scones and then top with raspberry honey. Amazing!!!!
Wow! A friend introduced me to your blog, and I’ve been a huge fan ever since. I’m in the middle of my first pregnancy and craving scones like crazy. I quickly turned to you guys and was so pleased to find this recipe. It could not have been easier, and I can’t wait to try out all sorts of varieties. Today, I threw in 1/2 cup of dried blueberries before adding the egg mixture. Perfection! Thanks for the tip about not over-baking them.
Wondering if you have a good banana bread recipe?
Thanks,
Dennis
Here you go! 🙂 The classic banana bread is at the bottom of the page.
https://fit-over50.news/2009/02/chocolate-swirled-banana-bread-and-classic-banana-bread/%3C/a%3E%3C/p%3E
I made these for my hubby this morning, since it is his birthday! I think I’ll make them again on mine…or once a week for the rest of my life! So yummy! I was a littl worried because the dough was so sticky and hard to move around on the cookie sheet, but they turned out perfect!
I also put orange zest in the dough and made an orange glaze…or frosting since it had a little butter. Thanks for all your awesome recipes! Everything I have ever made from this sight has been delish!