Bed & Breakfast Scones

Total Time
35mins
Prep
15 mins
Cook
20 mins

Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Devonshire Cream for Scones, Devonshire Cream for Skinny Scones, Essence of Summer * Raspberry-Honey or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too!

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Ingredients

Nutrition
  • Basic Scones

  • 2 cups flour
  • 3 tablespoons sugar (or more)
  • 1 tablespoon baking powder
  • 12 teaspoon salt
  • 14 cup butter (room temp)
  • 12 cup milk
  • 2 eggs
  • Optional Add Ins (up to a cup)

  • 12 cup dried apricot, chopped (optional)
  • 12 cup mini chocolate chip (optional)
  • 12 cup chopped nuts (optional)
  • 12 cup grated cheese (optional)
  • 12 cup raisins (optional)
  • 13 cup dried currant (optional)
  • 1 cup craisins (optional)
  • 1 tablespoon orange peel, coarsely chopped (optional)
  • 1 tablespoon lemon zest (optional)
  • 1 tablespoon poppy seed (optional)
  • Flavoring of choice (discretion)

  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon banana extract
  • 1 teaspoon orange extract
  • 1 teaspoon brandy
  • Topping of Choice (just one)

  • 2 teaspoons brown sugar (holiday or seasonal) or 2 teaspoons white sugar (holiday or seasonal) or 2 teaspoons sugar crystals (holiday or seasonal) or 2 teaspoons candy sprinkles (holiday or seasonal)

Directions

  1. Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
  2. In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
  3. In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
  4. Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
  5. Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
  6. Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
  7. Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
  8. With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
  9. Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
  10. SERVE WITH: Recipe #186965 or Recipe #208437.
  11. LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
  12. GREAT COMBINATIONS:.
  13. chocolate chips with cranberries & brown sugar topping.
  14. chocolate chips with orange zest & orange flavoring.
  15. cranberries with walnuts.
  16. cranberries with apricots.
  17. apricots with nuts.
  18. poppyseeds with lemon flavoring & zest.
  19. cheese with nuts or chocolate chips.