Total Time
30mins
Prep 15 mins
Cook 15 mins

Sometimes I manage to sleep a little longer than DH does and when I am really really lucky he prepares these scones and prepares breakfast. We like them wih cheese and cucumber or with cheese and jam. (preferably homemade blueberry or crowberries). Note: I include the grams as this is what hubby is more used to use and it might be a litttle more accurate).

Ingredients Nutrition

Directions

  1. Stir all the ingredients together, do not over mix.
  2. Make 2 buns and cut them a little so you will get four pieces easy to tear apart out of each bun.
  3. Bake at 425°F for 12 to 15 minutes.
Most Helpful

5 5

EASY AND FABULOUS!!! I'd give these 10 stars for those 2 reasons right there. I didn't believe these would work because they were so easy!!! They come out crispy on the top and bottom and light on the inside. Not quite as dry as a regular scone, which my kids really liked. This is going in my Best of the Best 2010 Cookbook file. Thank you! Oh, it didn't say whether to use cold butter or softened. I went for in between. I just microwaved my butter for 10 sec. so it was just barely soft. It worked well! One more P.S. - I formed my balls of dough on a floured surface and added a little bit of flour to my hands so the dough wouldn't be too sticky. ~Made for ZWT6 Zee Zany Zesty Cookz~

5 5

These scones were light as a whisper and tender as a love song. They are incredibly moist, and give the lie to anyone who says scones must always be dry. My dough was a little too sticky to cut well, but turned out fine anyway. I mixed mine in the food processor. I served them as an accompaniment to stew, but they would be wonderful for breakfast with butter and jam. I'd like to try them as a base for fruit shortcake. Great recipe, thanks for posting!

5 5

these turned out tender slightly sweet and pretty fluffy added 1 tablespoon sour cream and extra teaspoon of bakiing powder cause my sons bp was getting old very nice