Recipe by Chef Glaucia
READY IN: 1hr 15mins
YIELD: 12 scones




  • In a large mixing bowl, whisk together all the dry ingredients.
  • Work in the butter with a fork just until the mixture is unevenly crumbly; it's ok for some large chunks of butter to remain unincorporated.
  • In another mixing bowl, whisk together the eggs, vanilla and milk. Stir in the fruit, chips, and /or nuts, if using them.
  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  • Scrape the dough onto a floured pan or a parchment lined baking sheet, and divide it in half. Round each half into a 5" circle; or a 6" circle ( if you've added fruit, nuts, etc. ). The circles should be about 3/4" thick.
  • Using a knife that you've run under cold water, slice each circle into 6 wedges.
  • Carefully, pull the wedges away form the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
  • Sprinkle scones with coarse sugar ( or cinnnamon ), if desired.
  • Place the pan of scones in the freezer for 30 minutes, uncovered.
  • While the scones are chilling, preheat the oven to 400º F.
  • Bake the scones for 20 to 25 minutes, or until they're golden brown.
  • Remove the scones from the oven, and cool briefly on the pan. Serve warm.
  • To store scones, cool them in a wire rack. When they're completely cool, wrap in plastic and keep at room temperature for up to 5 days.
  • Notes: To make free-form rather than wedge-shaped scones, use a large ice cream scoop or spoon, dollop the scone dough in a 1/3 -cupfuls onto a parchment lined baking sheet.
  • Scones can be frozen. To reheat frozen scones, tent them lightly with foil and place them in a preheated 350º F oven for about 20 minutes.