Breakfast Scones


  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • + 2 tbsp sugar (for topping)
  • 1/4 tsp salt
  • 3/4 cup milk
  • + 2 tbsp milk (for topping)
  • 1/3 cup butter or margarine


  1. Preheat the oven to 425° F.   Line a cookie sheet with parchment paper — if you don’t have any, leave the pan ungreased because there’s enough butter in the scones to prevent them from sticking to the pan.
  2. In a mixing bowl, sift the flour, baking powder, 1/4 cup sugar and salt together.
  3. Dice the butter up and cut it into the dry ingredients, using a fork or a pastry cutter.
  4. Make a well with your hands, and pour the 3/4 cup milk into the mix. Combine.
  5. Knead the dough on a lightly floured surface until the dough is smooth.
  6. Make a circle with the dough and pat it down until it’s about 8″ Round.
  7. Place it on a parchment paper lined OR ungreased baking sheet.
  8. Brush the milk dough with the milk and sprinkle the remaining sugar on top.
  9. Cut the dough into wedges, but don’t seperate them from each other.
  10. Bake @ 425° F  for 12-14 minutes or until golden brown.
  11. Cool on a wire rack.

These taste best when still warm. Cut a scone in half, spread butter and fresh strawberry jam…nothing beats these!

Serves: 6-8 wedges




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