Simple Sweet Scones

"This is a simple perfectly delicious recipe my mom used to make for our family. It origioually came from a biscuits and scones recipe book, this one was always my favorite of all the recipes."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Lexi H. photo by Lexi H.
photo by Anonymous photo by Anonymous
photo by blecichk photo by blecichk
photo by Joannamh photo by Joannamh
Ready In:
12-16 scones




  • Heat oven to 425°F (220 Celsius).
  • Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
  • Add sugar; toss to mix.
  • Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
  • Place dough on floured counter and knead gently until the dough comes together in a ball.
  • Pat or roll into a circle about 1 1/2 inches thick.
  • cut each circle into 6 or 8 wedges.
  • place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
  • Bake about 12 minutes, or until medium brown on top.

Questions & Replies

  1. Can I freeze after baking?
  2. I live in altitude of 3000 feet. Some of my baking needs to be modified. How about this scones? Different temperature or durations?
  3. It says recipe makes 12-16 scones, but recipe only directs to make ONE round cut into 6-8 wedges. Should it say "divide dough in half, then pat into round"?
  4. Can I freeze the dough before baking?
  5. Something is wrong with the instructions. The recipe says it makes 12 to 16 scones but it says you cut the circle into 6-8 wedges. If you make two circles, I am assuming two, I can’t get the circle 1.5” thick


  1. These scones were quick and easy to make,plus they were REALLY tastey! We will deffinitely be making these again. Another review for these scones mentioned basting them with milk and sprikling them with sugar. I tried it and the scones came out of the oven with a really yummy, sweet crust on top! Can't wait to try some other variations!
  2. These scones turned out really well for me. I used to bake scones off and on before college, but got out of the habit, so I'm not entirely new to the process. I substituted 1 cup of white wheat pastry flour, bought from my local co-op, and brushed the tops with 2% milk and cinnamon sugar before baking. While I prefer my scones (and biscuits) to be on the side of undercooked, rather than overcooked, I do think that next time I'll keep these in the oven 15 minutes. I tried 12, put them back in for another 2, and they are still slighly underdone, IMHO. I used a scant 1/3 cup of sugar, and the scones are sweet enough to eat without embellishment beyond the cinnamon sugar topping (I cut them in half, to test the taste, and the bottom is as tasty as the top. They are extra delicious drizzled with honey, and I'm enjoying one wtih my Zen green tea with half 'n' half and honey as we speak. Thank you for sharing!
  3. These are really yummy and can be made fast. I freeze the butter and grate it in and I use about 1/2 cup sugar.
  4. Versatile. Note to self. USed yogurt in place of the milk and added some vanilla. You could put anything in these like raisins, choc chips, cranberries, etc for different versions. I used the Kitchen Aid slowly to blend. They rose quite a bit more than I expected.
  5. It was fantastic! I baked them-not touching- so it turned out close to cakey in the middle and slightly crispy on the outside. However i did have to bake them for about 20 minutes. i'm not sure if it was because i halved the recipe or because i added a handful of dried fruits and orange zest. Overall, what a wonderful recipe. One note i'd like to add is for an amazing orange flavour, zest two oranges and soak that zest in the milk of the recipe before preheating the oven. then pour the orange milk solution into the when the milk was supposed to be added. The scones have a delicious and subtle orange taste then.


  1. I combined this recipe with Martha Stewart’s Pumpkin Spice scones with maple glaze recipe. DELICIOUS!!! I also used her butter technique which was to freeze the butter and grate it with box grater. To this recipe, I added 1/3 cup canned pumpkin, 3/4 tsp cinnamon, 3/4 tsp ginger and 1/2 tsp nutmeg (mixed in small bowl and added to the dough). I also reduced the milk from 2/3 cup to 1/3. The glaze is just 1 T melted butter, 1/2 cup powdered sugar and 2 T maple syrup! OMG!!!
  2. These are delicious as they are, but try them with 1/2 shortening and 1/2 butter. It makes them a bit lighter, rather than somewhat dense. Also, I brush them with some mild and sprinkle on some turbinado sugar right before baking.
  3. I don't have any butter. I do have ricotta cheese. I'm going to use that and see where it takes me.
  4. These were absolutly delicious. I replaced the milk with vanilla rice milk and added a splash of vanilla extract. They weren't dry at all , unlike the dry desert that most people often associate with them. We ate them with lemon curd and homemade clotted cream for breakfast.
  5. i made these for a tea party and my friends loved them!! i added extra sugar and cinnamon in the dough. i substituted half of the butter for 1/4 cup greek yogurt. they turned out amazing!! thank you!


I live in Washington. I love poetry and i love cooking for other people. I am sad, but i like looking for things that make me happy. I'm young, but not as young as you might think. I love these sorts of web sites.
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