These scones are crisp outside with a moist center.


Yield: Serves 8 large scones



    • 3 3/4 C. (450 g) flour
    • 1 1/2 T. baking powder
    • 1/2 tsp. salt
    • 1/3 C. heaping (100 g) sugar
    • 3/4 C. (170 g) butter
    • 1 C (250 ml) milk



  1. In a food processor or large bowl, combine the dry ingredients.
  2. Cut in the butter until mixture resembles coarse crumbs.
  3. Add the milk and mix until the mixture forms a ball in a food processor or knead briefly on a floured board if mixing by hand.
  4. Pat into a 10-inch (25 cm) circle.  ( I do this on a lightly floured dinner plate for easier clean up.)
  5. Cut into 8 wedges.
  6. Place on an ungreased cookie sheet and bake 15-20 minutes at 400° F (200° C).
  7. If they are placed on the cookie sheet touching each other, the edges will be soft; if they are separated, the edges will be crunchy.




  1. Soak 1 C. (200 g) apricot halves in warm water to soften them.
  2. Drain and pat dry on a paper towel; chop fine.
  3. Knead into the dough before shaping and cutting.



  1. Omit the sugar.
  2. Add 1/2 C. (60 g) grated cheese and/or 1/2 tsp. basil, dill, and caraway seeds.


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