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
cream of tartar
In This Recipe
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.