Bed & Breakfast Scones

Recipe by Debber
READY IN: 35mins
YIELD: 2 disks


  • 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
  • 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)


  • 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.
  • 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.