Pages Navigation Menu


I’ve had a request for a scone recipe.  The one below is one of my favorites and a great base recipe that can be easily modified.


20 oz flour (4 1/2 cups)
5 1/3 oz sugar (3/4 cups)
1 T baking powder
1 cup cream
1 cup unsalted butter, melted

1.  Combine flour, sugar, baking powder and salt in a large bowl.

2.  Add butter and cream and stir until dough comes together.  Be careful not to over mix.

4.  Portion with 1 oz scoop.  Dip top in sugar and place on silpat or parchment lined cookie sheet.

5.  Bake at 350 for 13-17 min.


Additional notes:

Try adding  in 3/4 cup raspberries, blueberries, golden raisins or other fruit.

These also work well for Strawberry Shortcake.  For this, instead of portioning with a scoop, turn dough out onto a flour surface and shape into a square about 1 inch thick. Cut with a 2-1/2 inch round cutter.  Brush tops with a little cream and egg.  Bake at 350 for 20-25 minutes or until golden brown.

Only bake as many as you can eat.  They are best when fresh.  Try portioning them and freezing them on a parchment or silpat lined cookie sheet.  When they are frozen, transfer to a ziplock bag for easy storage.  When you are ready to cook them, just add a few minutes to the cook time.




Leave a Comment

Your email address will not be published. Required fields are marked *