28 April 2011


This recipe is the scone recipe I make the most often because it is so easy and quick.  I made these in honor of my cute British Grandad's birthday (which also happens to fall on the day of the Royal Wedding).  Happy Birthday / Royal Wedding!


2 c. flour
1 Tbsp Baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter
1/2 c. buttermilk (or regular milk with a splash of white vinegar)
1 lightly beaten egg

Mix dry ingredients.  Cut in the butter until it resembles a coarse cornmeal.  Make a well in the center and pour in buttermilk.

Mix until dough clings together and is a bit sticky.  Do not overmix.

Turn out dough onto a floured surface.  Shape into a 6-8" round about 1.5 in thick. Quickly cut into pie wedges or use a round biscuit cutter to cut into circles.  The secret of tender scones in a minimum of handling. bake on an ungreased cookie sheet.  Be sure the sides don't touch each other.  Brush the top with the egg.  Bake at 425 for 10-20 min or until light brown.


  1. Um 1/2 a cup of buttermilk and that much butter left me with cornmeal texture instead of a dough!

  2. Hmmm... The buttermilk should have made the dough stick together. The consistency of the mixture before the buttermilk should definitely be cornmeal-like, but the buttermilk should add enough moisture. It isn't going to be like a pastry dough, though - it will still be flaky. The only thing I can think of is to make sure the butter is completely cut into the dry ingredients before you add the buttermilk.