Saturday Morning Scones

By Kallie Hwang
November 12, 2014
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Saturday Morning Scones

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

Serves: 6-8

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup milk
  1. Preheat oven to 425 (Fahrenheit).
  2. Mix flour, baking powder, sugar, salt, and cream of tartar together in a large bowl.
  3. Cut in butter with a fork or pastry cutter until dough resembles coarse crumbs.
  4. Add dried fruit and nuts -- we prefer 1/2 cup craisins and 1/2 cup chopped pecans, but really any combination will do.
  5. Add milk with a fork until just mixed. Knead briefly.
  6. 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).
  7. If desired, brush scones with a bit of cream and sprinkle with turbinado sugar.
  8. Bake on parchment for 10-12 minutes, or until bottoms are golden brown.

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