Bed & Breakfast Scones

“Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Devonshire Cream for Scones, Devonshire Cream for Skinny Scones, Essence of Summer * Raspberry-Honey or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too!”
2 disks

Ingredients Nutrition

  • Basic Scones
  • 473.18 ml flour
  • 44.37 ml sugar (or more)
  • 14.79 ml baking powder
  • 2.46 ml salt
  • 59.14 ml butter (room temp)
  • 118.29 ml milk
  • 2 eggs
  • Optional Add Ins (up to a cup)
  • 118.29 ml dried apricot, chopped (optional)
  • 118.29 ml mini chocolate chip (optional)
  • 118.29 ml chopped nuts (optional)
  • 118.29 ml grated cheese (optional)
  • 118.29 ml raisins (optional)
  • 78.07 ml dried currant (optional)
  • 236.59 ml craisins (optional)
  • 14.79 ml orange peel, coarsely chopped (optional)
  • 14.79 ml lemon zest (optional)
  • 14.79 ml poppy seed (optional)
  • Flavoring of choice (discretion)
  • 4.92 ml vanilla extract
  • 4.92 ml almond extract
  • 4.92 ml banana extract
  • 4.92 ml orange extract
  • 4.92 ml brandy
  • Topping of Choice (just one)
  • 9.85 ml brown sugar (holiday or seasonal) or 9.85 ml white sugar (holiday or seasonal) or 9.85 ml sugar crystals (holiday or seasonal) or 9.85 ml candy sprinkles (holiday or seasonal)


  1. Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
  2. In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
  3. In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
  4. Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
  5. Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
  6. Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
  7. Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
  8. With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
  9. Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
  10. SERVE WITH: Recipe #186965 or Recipe #208437.
  11. LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
  13. chocolate chips with cranberries & brown sugar topping.
  14. chocolate chips with orange zest & orange flavoring.
  15. cranberries with walnuts.
  16. cranberries with apricots.
  17. apricots with nuts.
  18. poppyseeds with lemon flavoring & zest.
  19. cheese with nuts or chocolate chips.

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