Autumn Scones

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
50mins
SERVES:
10
YIELD:
20 scones
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: