The other day I woke up to a text which included a photo sent to me by Kevin, the pastry chef who catered our tea tasting event. I would show you the photo…however, before downloading it, I dropped my phone into a toilet…yuck…and lost several photos…oops. Wish I had it to show you…it was kind of exciting for me… Kevin had baked my scone recipe and had them for sale in the pastry case of Hidden House Coffee along with my vanilla, cinnamon butter too. He makes them much larger than mine. They were beautiful and he sold out that morning. He had them labeled ” The Jones’ Scone” (my last name)…I feel almost famous now 🙂
Then, a day later, a couple of my jazzercize buddies asked me to make that scone to share after class with some of our other classmates…so I whipped up a couple batches…along with fresh lemon curd and vanilla cinnamon butter… while they were not as pretty as Kevin’s…they flew off the plates while we chatted at an outdoor coffee house.
My scones… one with cheese (savory) and one with just a little sugar.
It’s a simple recipe.
BISCUIT SCONE – my absolute favorite scone
This scone is a bit like a biscuit and can be prepared to be slightly sweet or savory with cheese, herbs, or meats. It’s truly a quick bread, 10 minutes to make, 12 minutes to bake, and delectable.
Makes 12 to 15 scones 1 ½” in diameter and ¾” high.
PREP TIME: 10 minutes TOTAL TIME: 22 minutes
Preheat oven to 425º F. Just Six Ingredients:
2 cups self-rising or 2 cups all-purpose flour and 2 teaspoons baking powder
½ teaspoon salt
1 teaspoon baking powder if using self-rising flour or a total of 3 teaspoons baking powder if using all-purpose flour
4 tablespoons unsalted, chilled butter
5 teaspoons granulated sugar
⅔ cup whole milk
Optional: one egg for brushing tops, recommended
Optional: ¼ cup currants; add to dry mixture before adding milk
Prepare your baking sheet with dusted flour or pan liner, such as a Silpat.
Sift self-rising flour and baking powder into a bowl. Stir well to mix the two ingredients.
Break the chilled butter into pieces into the flour mixture and cut in with pastry cutter or two knives.
Stir in the sugar… or if doing a savory recipe, stir in the grated cheese, herbs, or meat.
Make a well in the center of the mixture and pour in the milk.
Using a dinner knife, mix the dough together for about 15 seconds. Do not over mix the dough.
The dough will be soft, but not sticky.
Turn the dough out onto a flour dusted board and knead lightly.
Pat the dough out to approximately ¾” thick; use your hands, not a rolling pin.
Cut out 12 to 15 scones using a 1 ½” round cutter.
Arrange the scones onto the baking sheet. Bake 10 to 12 minutes until a light brown and well risen. Serve while hot!
- Berry jam. Use a good quality product, preferably without added sugar.
- Devonshire or clotted cream, Mascarpone cheese, Creme fraiche, Lemon curd, Butter or Whipped Cream
- Alternatives: For a savory scone, omit the sugar and stir in ½ cup of shredded cheese. Aged cheddar is a good choice. Use a hard cheese. Or add an herb, such as thyme or chives, approximately 2 teaspoons, minced
I didn’t take the photo quickly enough to show how pretty the plates looked before being consumed…one plate had the cheesy savory scone with vanilla, cinnamon butter… the other had my basic, slightly sweet scone…with lemony lemon curd. My classmates loved them and liked that they were petite…they could try both without any remorse at eating more than one…plus, as I reminded them, we had just worked out and needed sustenance 🙂
You can’t go wrong serving these any time… enjoy and drink tea!