Autumn Scones

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“The things you can do when you run out of staple ingredients! I ran out of butter and I didn't have any shortening on hand, but I really wanted to make scones, so I substituted canola oil and ricotta cheese. It sounds weird, I know, but they taste great. Have about a cup or so of extra flour on hand for kneading.”
20 scones

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sift the flour into a large bowl and mix in the next eight ingredients until well combined. The result should have the appearance of coarse meal.
  3. In a separate bowl, whisk the egg with the buttermilk and vanilla extract.
  4. Mix into dry ingredients with honey.
  5. Flour a cutting board or clean countertop and pour out the resulting sticky mixture.
  6. Knead, adding more flour until the batter becomes a dough.
  7. Roll to desired thickness with a rolling pin and cut out circles of dough using a 3" diameter cookie cutter or the mouth of a Collins glass. Place scones on a cookie sheet lined with foil paper and sprayed with non-stick spray.
  8. Repeat process with remaining cutaways until there isn't enough to make another scone.
  9. Bake for 20 minutes.

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