Basic Baked Scones and More

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This is a fun recipe to be creative with; you may want to make them every day! Make them savory with herbs such as basil, rosemary, or thyme.

Ingredients

  • 1/3 cups butter, very cold
  • 1-3/4 cups Hodgson Mill All Purpose White Flour
  • 4 Tbsp. sugar, divided
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg, beaten, or 1/4 cup applesauce
  • 4-7 Tbsp. milk, very cold, divided

Directions

Preheat oven to 400°F.  Line a baking sheet with parchment paper. 

Blend flour, 3 Tbsp. sugar, baking powder and salt in a large bowl.  Grate cold butter into the dry ingredients; cutting in with pastry blender until it resembles fine crumbs. Combine egg (or applesauce) with 5 Tbsp. cold milk; slowly pour into flour/butter crumbles, mixing gently with a fork to combine.  If needed, use 1 additional Tbsp. of milk to bring the dough together. On a floured surface, gently pat dough into a circle about 1/2-inch thick.  Brush top with remaining Tbsp. of milk and sprinkle with remaining 1 Tbsp. sugar. Cut into 8 wedges and bake in preheated oven 10-12 minutes.  Take care not to overbake; tops should be light in color and set; bottoms should

VARIATIONS:  Add spices such as cinnamon, nutmeg, clove, allspice, ginger, etc. into the dry ingredients. How much you use depends on your taste, usually between 1/2 tsp. and 1 tsp. 

Mix-ins such as 1 cup fully frozen blueberries, cherries, raspberries; mini-chocolate chips; chopped nuts or toasted coconut may be added to the flour/butter crumbles before mixing in liquid. Zest orange or lemon rind into liquid before adding to flour/butter mixture. 

Or add extracts such as vanilla, almond or mint to liquid ingredients before mixing dough together. This is fun recipe to be creative with; you may want to make them every day!   They may even be made savory with herbs such as basil, rosemary, or thyme. be golden brown.  Overbaking will result in dry scones



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