Recipe :: Basic Scones

Sep 22, 2010 by

This is a variation on the recipe for Basic Biscuits, that I stumbled upon while experimenting. 

It’s pretty much a crumblier biscuit with more of an emphasis on sugar.  Holla!

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup sugar (white or brown)
1/2 cup shortening
1/2 cup milk
1-2 tbsp butter, softened

Optional Add-ins
1 cup berries (dried or fresh)
1 cup ground chocolate (or peanut butter, or butterscotch) chips


  1. Set oven to 450 degrees
  2. Combine flour, baking powder, sugar, and salt in a large bowl
  3. Add shortening to dry mixture and combine with your hands until the ingredients become crumbly
  4. Add milk slowly, pausing to combine by hand, until a ball starts to form
  5. Add in any additional ingredients until well mixed.  The mixture should form a nice ball of dough that has some resistance to kneading, but adheres to itself easily and keeps a firm shape when you cut it.
    • tip: Keep flour on hand so that if you add a juicy ingredient (like berries) you can add in more flour as needed to keep the dough at the right consistency.  Also, keep butter or milk on hand so that if the mixture starts to become to crumbly, you can get it back to where you need it.
  6. On a lightly sugared surface, press dough into 1/2 inch thickness.  You really don’t need a rolling pin, your hands should be fine.
    • tip: I have used both brown and white sugar in this capacity, and they work just as well as flour.  The dough shouldn’t be very sticky, anyway.
  7. Cut with a floured round cutter or small cup.  Or use a cookie cutter in any shape for extra super fun times!  Just be sure not to make them too big, because they won’t stay together very well (though they’ll still be super tasty).
  8. Place on a greased cookie sheet and back 10-12 minutes or until light golden brown and slightly crumbly.  Watch these carefully–if you overcook them, they will dry out.  
Yields 8 large or 10 small scones.
Serve warm.
To reheat, wrap in a damp paper towel and microwave for 15-20 seconds on high.

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