Total TimePrep/Total Time: 30 min.
This is my go to scone recipe! It makes the fluffiest scones & it's so easy to make these whatever flavor I want.
My sister has been making these for years and I finally tried it today - YUM!! Why didn't I make them before?! Flaky, tender, moist and crispy on top. I did half the recipe and did it in the food processor - much easier and no need to knead (lol). Shaped it into 1 circle and it made 6 good sized scones.
I love this recipe and have been baking it for a few years now. It's quick, easy, and delicious. My family is always thrilled when they have discovered I made them. A bit of lemon curd or butter, sugar, and cinnamon, and you have a lovely dessert for tea or anytime.
The flavor was good, and they rose beautifully. Makes 8 huge scones. I was worried that they would be tough because I had to work in about a cup of extra flour. The dough was impossibly sticky, and I couldn't work with it. I almost threw it away at that point, but baked them anyway. Placed wedges a little apart on parchment paper-lined baking sheet and ended up having to bake them extra several (7?) minutes in order to make sure the insides got done. They got a little darker than I would have liked. They didn't turn out tough and I got compliments on them. Good for breakfast the next day, nuked for 15 seconds, split, add a dab of butter and jam. Don't know if I'll be making these again.
This recipe is great as is. It also works with add ins like raisins or sultanas.
I have literally made this recipe hundreds of times! (I used to bake for a couple of local coffee shops.) Not only did my customers rave about these scones, but my family looks forward to them as well!
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Easy to make and tasty, but plain. Next time, I'm adding blueberries! Thanks for the recipe!
They came out moist and light...very good.
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