“This recipe came from the Vancouver Sun newspaper in the early 1980's (not sure the original source). My mom (and now me) have been making it for weekend breakfasts for years. It can easily be doubled or tripled. Also, it works well without the buttermilk as I rarely have it on hand and use regular milk. My daughter loves to use cookie cutters to shape the scones or you can just cut them into triangles. Very easy to make and fun to make with the kids on Sunday morning.”
READY IN:
22mins
YIELD:
8 scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine flour, baking powder and baking soda and sugar in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the egg and buttermilk. Add fruit, etc if desired.
  2. Turn dough onto lightly floured surface and knead very lightly about 10 times. (Over kneading will toughen the dough).
  3. Pat or roll into a 3/4 inch thick round. Cut scones with cutters or a knife.
  4. Place approximately 1 inch apart on nonstick baking sheet.
  5. Optional: Brush tops with egg or milk, or sprinkle with sugar.
  6. Bake 12-14 min at 400F or until lightly browned.

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