Once upon a scone.

Scones are the baked good I make the most. They are my absolute favorite.

They are a tender cross between a cookie, muffin, and biscuit, designed to be nibbled while drinking a hot beverage.

4 C flour
6 T sugar
8 t baking powder
1 C butter (2 sticks) cubed
1 C milk or half and half or almond milk
2 eggs (beaten)
2 t vanilla

Start with this basic recipe and go from there. You can add in anything. Here is a list of my favorite scones:


  • Lemon
  • Lemon rosemary
  • Lemon blueberry
  • Lemon Raspberry
  • Raspberry white chocolate
  • Huckleberry
  • Chocolate chip
  • Chocolate chip espresso
  • Chocolate chip and orange
  • Nutmeg, Cinnamon, and Rosemary
  • Strawberry Rhubarb
  • Rhubarb and Cardamom
  • Maple and Pecan
  • Maple Bacon
  • Pumpkin spice
  • Pear and Cardamom
  • Peach and Cinnamon
  • Bacon, Cheddar, and Scallion
  • Cheese and chive
  • Vanilla bean

Toppings and Glazes

  • Course sugar
  • White sugar
  • Demarara sugar
  • Egg wash
  • Cream wash
  • Cinnamon glaze
  • Citrus glaze
  • Maple glaze
  • Espresso cream icing
  • Vanilla cream icing

I start by mixing my dry ingredients. I usually put my additions in at this section excluding fresh fruit. Cut in the butter until its is in pea sized pieces, crumbly and integrated, its ok if there are some larger chunks. Mix your milk, vanilla, and eggs together in a separate bowl. Make a well in the center and pour the wet ingredients in. Fold the dough onto itself and mix until just combined, do not over mix. I cannot stress this enough. Scones are on the edge of being biscuits. If you overwork the dough their texture is ruined. Add in whatever you want. Separate dough into 3 rounds, cut crossways into 4 triangles. Arrange on baking sheet on parchment paper. Bake at 400 for 18 minutes. Cool. Glaze, if you choose, its often recommended. By me. Because the best scones have glaze.

Be smart. Be kind. Stay healthy and safe. Wash your hands. Don’t touch your face. Get your vaccine. Eat scones.

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