Bed & Breakfast Scones

"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 Recipe #230378, Recipe #230379, Recipe #208953 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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photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum
photo by moms4real photo by moms4real
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
35mins
Ingredients:
23
Yields:
2 disks
Serves:
4-8
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ingredients

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

  • Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
  • With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
  • 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.
  • SERVE WITH: Recipe #186965 or Recipe #208437.
  • LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
  • GREAT COMBINATIONS:

  • chocolate chips with cranberries & brown sugar topping.
  • chocolate chips with orange zest & orange flavoring.
  • cranberries with walnuts.
  • cranberries with apricots.
  • apricots with nuts.
  • poppyseeds with lemon flavoring & zest.
  • cheese with nuts or chocolate chips.

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Reviews

  1. Katwyn
    My favorite combination is chopped dried sweet cherries and slivered almonds chopped, with a dash of vanilla on the scone dough.
     
  2. moms4real
    I made this without any add ins but just a little vanilla, and then served them with rhubarb sauce. They were super puffy and a nice texture in the middle. This is going to be my go to for a basic scone base recipe. Love this.
     
    • Review photo by moms4real
  3. MA Blossom
    Made a double batch of these without any optional add ins, flavourings or toppings. I accidentally added 1 tablespoon of cream of tartar (I keep it in the same type of jar as my baking powder and didn't catch my error until I'd already added it to the dry ingredients). Still the scones turned out really tasty and with a lovely texture. Served them at a tea party along with butter, cheese slices and a few jars of jam. All the guests really enjoyed them. Thanks, Debber. I'll be making these again.
     
  4. CaramelPie
    Great scone recipe! I used a combo of whole wheat flour & whole wheat pastry flour. Thanks.
     
  5. cookiedog
    Not sure what happened, but for some reason my scones did not rise very much. Maybe it was because I was afraid to overmix the dough? They were kind of lumpy. They did have a good flavor though. I used craisins, white chocolate, and vanilla. I also liked the idea of bagging the scone dry ingredients ahead of time so I'll be using that idea in the future! Thanks Debber!
     
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RECIPE SUBMITTED BY

<p><img src=http://pages.prodigy.net/indianahawkeye/newpage21/10.gif alt=/ /> &lt;&gt;&lt; wife &amp; mother of seven (four adopted foster children grown up now &amp; three biologicals)--my baby(!!!) is a 12th grader! ... plus five grandkids (ages 5 - 21 y.o.); been married 34 years now to the *same wonderful &lt;&gt;&lt; man.* .....</p> <p>Love cooking and being the happy little home-maker. .....</p> <p>Enjoy writing my own blogs and maintaining their FB pages:</p> <p>Blog, Facebook, Pinterest: &nbsp;TitusTwoFriends.blogspot.com (Twitter handle @Titus2Friends )<br />Blog, Facebook, Pinterest: &nbsp;NatureStudyLessons.blogspot.com (Twitter handle @NatureLessons )&nbsp;</p> <p>Pinterest: &nbsp;<a href=http://pinterest.com/debberlynn></a>http://pinterest.com/debberlynn/ &nbsp;</p> <p>Instagram: &nbsp;<a href=http://instagram.com/debberlynn>http://instagram.com/debberlynn</a></p> <p>..... as well as quilting, writing, flower-gardening, and home-organizing, ...and very active in our &lt;&gt;&lt; church, Bible study, teaching, and singing alto in choir. Plan to get back to writing and earning money at it!&nbsp;&nbsp; AND I work as a virtual assistant--check out www.elance.com for more info on VA-ing.</p> <p>&lt;&lt;&lt;&lt;&lt;***God is good!***&gt;&gt;&gt;&gt;&gt;<br /> <br /><strong><em>. . . C O N T E S T S . . . </em></strong><br /> <br />My little Rosebud Cottage was a winner in the Basic Category in the 2009 Gingerbread House-Making Contest. &nbsp;&nbsp;</p> <p>.&nbsp;</p> <p>. <br /><strong>B A R B E C U E ... S A U C E</strong></p> <p>I entered my mother-in-law's excellent recipe in the contest (Recipe #241146) and won the Family Friendly category! &nbsp;&nbsp;<br /><img src=http://i25.photobucket.com/albums/c99/ruemke/ff.jpg alt=/ /></p> <p><br /><span>. . . E V E N T S . . .&nbsp;</span><br /> <br /><strong>Z A A R . . W O R L D . . . T O U R</strong></p> <p><img src=http://i195.photobucket.com/albums/z205/jubespage/GGtiedyesmall.gif alt=/ /></p> <p>My gastronomically GROOVIN' team mates are the lovely and talented Team Captain: CraftScout #463202, our equally talented &amp; hip CookBook Guru (staying in the 70's mode) JackieOhNo! #386585, and a slew of Gnome-warriors including Gandalf The White #167236, Az G 946146, kellychris #416985, luvcook'n #308434, Axe #310749, NELady #743849, and sarahubasics #744296 <br /> <br />WE TOOK 5TH PLACE (no thanks to me---I was along for the ride, but unfortunately didn't get to participate very much--with an emergency trip to Montana!)!!!!&nbsp;<br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551 alt=/ /> <br />My fellow hagsters included AmandaInOz, <br />CaliforniaJan, DreamoBway (Christina), JanuaryBride (Jen), JCC (Janice), jkoch960 (also Janice!), megnbrycesmom (Holly), Queenofcamping (Karen), and our lovely team captain Leggy Peggy. <br /> <br />My floozeriffic Fantabulous Friendly Foodie Floozy team-mates included captain Chef #28729 (Iowa), Chef #37036 (Texas), Chef #37449 (No. Carolina), Chef #107135 (Nebraska), Tina Chef #222055, Chef #337668 (Colorado), Chef #448342 (Colorado), Chef #306797 (Australia), and Leanne Chef #416807 (Canada). ...June/July 2007&nbsp;<br /> <br /><strong>. . . M Y . . T H R E E . . C H E F S . . . </strong><br /> <br />2009 (November) <img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt=/ />My themes were Rise-n-Shine Breakfast and Autumn Suppers OAMC <br /> <br />2008 (Summer) <img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefs2008Small.jpg alt=/ /> My themes were Ruh! Ruh! Rhubarb! and Sparrow Guts! and Quick Fix: Pizza For Lunch! <br /> <br />2007 (June) <br />My themes were <br />*Picnic &amp; Lunch Box Snacks* <br />*Canning Up Summer's Bounty* <br /> <br /><strong>. . . P I C K - A - C H E F . . . </strong><br /> <br />PAC Autumn '09 <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br />My children were Chef #1273716 and chef #321816; my mother was Chef #226863. <br /> <br />PAC Spring '09.... <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <br />I adopted Chef #176481 and Chef #892963. I then had a late-in-PAC baby named Chef #619505.... And I was adopted by Mom2Rose!!! <br /> <br />PAC Autumn '08 ... <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />My small family included Chef #434123; and then I got myself adopted by Chef #361931(my sheep-mother, NOT my step mother!). :rofl: <br /> <br />PAC Spring '08 ... <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br />My children Chef #797028, Chef #532407, Chef #28177, Chef #510821, Chef #356933 &amp; Chef #429493 and from the preemie nursery I picked up Chef #488944 and Chef #665370. Charlotte J was my little mother! <br /> <br />PAC Autumn '07 ... <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> My children were Chef #179488 from KY, Chef #207616 from NC, Chef #38901 from TX...and from the newborn nursery Chef #351525 and Chef #21667, and my littlest one is Chef #469264 all the way from the Philippines! And I was adopted by Chef #451700 over in Norway! She took the MOST beautiful pictures of my recipes!!! <br /> <br />PAC Spring '07 . . . <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> My children included Chef #396078, Chef #402846, Chef #37593, Chef #122993, Chef #48439 from the Newborn Nursery, Chef #321820, Chef #59476, Chef #293042, Chef #236959, and Chef #196248. ... I was adopted by Chef #186802 <br /><br />&nbsp;<br /></p>
 
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