Simple scone, any way you like it

dark chocolate cherry scones

We’re only one day in to a week of breakfast cookery, and I’m already contemplating renaming it death by breakfast. Not a bad way to go all in all. It’s surely preferable to death by caul fat or chicken paste in my book.

And I don’t think there is a strict rule in school that we have to taste everything we make, but it’s definitely a personal rule. It just makes sense from an educational perspective. And if I applied the rule to raw oysters, veal glands and duck fat, you better believe I’m going to apply it to breakfast foods.

basic scone with a hint of lemon zest

We’ll begin the week of postings with a ridiculously easy and versatile recipe for a basic scone. And the dough can be shaped and frozen for later- this sounds like a winner to me. And it tasted like a winner yesterday. Enjoy…

cranberry apple scones

Basic Scone, yields about 16 scones


  • 2 1/4 cups (10 oz) all-purpose flour
  • 1/2 cup (3.5 oz) sugar
  • 1 1/4 tsp baking powder (for elevations less than 35oo ft increase to 2 tsp)* see note
  • 6 oz butter, chilled and cut into ~1/4 inch cubes
  • 3 fl oz milk
  • 1 egg
  • optional add-in flavors**see note


  1. In a large bowl use your hands to combine the flour, sugar, and baking powder and any optional dry ingredients you’d like. Add in the butter pieces and pinch to form small butter disks. See Recipe: Basic Pie Dough for discussion and photos of butter and dough consistency.
  2. In a separate bowl whisk together the eggs and milk and any optional liquid flavorings you may want (i.e., vanilla or almond extract). Be aware that if you add much extra liquid, you may have to increase the amount of flour.
  3. Add the wet ingredients into the dry and gently combine until dough sticks together when squeezed.
  4. Turn dough onto a floured work surface and pat just until dough holds together and is about 3/4 inch thick. Cut into pie-like triangles, rounds, or any shape your heart desires. At this point dough can be frozen for later use and baked at 350F for 15-20 minutes from frozen.
  5. Scones can be brushed with egg wash (one egg stirred with a little water) and dusted with coarse sugar. Another option is creating a light, sweet glaze by simmering equal parts milk and sugar and brushing on top in place of the egg wash.
  6. Bake at 350F for 10-15 minutes or until lightly golden on top. Serve warm or room temperature.
* At higher altitudes, there is less atmospheric pressure. Baked goods will rise more quickly and will need less leavening than at sea level. In this recipe, baking powder is our leavening agent. If full leavening is used at high altitudes, the product will rise too quickly and then fall to become flat. Many people only see the flattened end-result and assume more leavening agent is needed. As you now understand, less leavening is used instead of more :).
**Truly, this dough is your blank canvas for adding in whatever you’d like. Some common suggestions:
  • cranberry and orange zest
  • blueberries and a hint of nutmeg
  • dark chocolate chips and dried cherries
  • white chocolate chips and currants
  • lemon zest and poppy seeds
  • cinnamon and nuts
  • sautéed chopped apples and cranberries

13 thoughts on “Simple scone, any way you like it

  1. Scones are one of my absolute favorite go to breakfast items, thanks for providing such a simple and delicious recipe! Any suggestions for how to make cornmeal scones? I have seen them at bakeries but have never tried to make them myself – do you think you can simply create a ratio of flour to cornmeal?

    • So glad, jdjkk! You know, I would imagine you could start with a 1:1 cornmeal to flour ratio and see where thats puts your scone, and adjust from there if you need to. Please let me know if you try these and how they turn out! What flavor profile would you use in a cornmeal scone? Don’t think I’ve had one yet, but it sounds good.

  2. Cookery. Cookerycookerycookery. Love the word too! Death by breakfast sounds lovely. I should post my breakfast egg/cheese fondue for you to test out. Delightful! Looking forward to the rest of your breakfast cookery posts!

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