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“Adapted from Budget Bytes. http://bit.ly/VWeJLw”
READY IN:
27mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F In the work bowl of a food processor, combine flour, sugar, salt, baking powder, cinnamon, ginger, cloves and cardamom. Pulse processor until combined.
  2. Add butter and process in 1-second pulses until it resembles coarse meal, about 8-10 pulses.
  3. In a large bowl, whisk together milk and eggs. Add flour-butter mixture and stir until combined. It should be fairly moist; if it's dry, crumbly, or there is still flour in the bowl, add cold water by 1/2 tablespoon increments until it all comes together.
  4. Flour a surface lightly and turn out dough. Shape into a 1"-thick disc for regular sized scones; divide in half and make each half into a 1"-thick disc for mini scones. Cut disc(s) into 8 wedges.
  5. Line a baking sheet with parchment or silicon liner. Arrange scones on sheet and bake in preheated oven 15-17 minutes until light golden-brown.

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