Author Notes: Saturday morning breakfasts were never complete without these scones on the table -- my mother perfected the basic recipe that can then be adapted at whim or according to the season. Our all-time favorite combination is pecan and craisin, followed by lemon blueberry and lemon poppyseed. —Kallie Hwang
cups all-purpose flour
tablespoon baking powder
cup granulated sugar
teaspoon cream of tartar
cup cold butter
- Preheat oven to 425 (Fahrenheit).
- Mix flour, baking powder, sugar, salt, and cream of tartar together in a large bowl.
- Cut in butter with a fork or pastry cutter until dough resembles coarse crumbs.
- Add dried fruit and nuts -- we prefer 1/2 cup craisins and 1/2 cup chopped pecans, but really any combination will do.
- Add milk with a fork until just mixed. Knead briefly.
- Divide dough into two balls, and pat each into a round about 1/2-inch high. Using a sharp knife, cut each round into six or eight triangular-shaped pieces (depending on size).
- If desired, brush scones with a bit of cream and sprinkle with turbinado sugar.
- Bake on parchment for 10-12 minutes, or until bottoms are golden brown.
- This recipe was entered in the contest for Your Best Breakfast Baked Good