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Nutrition Facts

Serving Size 1 scones 54g

Recipe makes 12 scones)

Calories 188
Calories from Fat 75 (40%)
Amount Per Serving %DV
Total Fat 8.4g 12%
Saturated Fat 5.2g 26%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 22mg 7%
Sodium 195mg 8%
Potassium 50mg 1%
Total Carbohydrate 24.9g 8%
Dietary Fiber 0.7g 2%
Sugars 4.2g
Protein 3.2g 6%

how is this calculated?

simple sweet scones

Recipe #66409 | 22 min | 10 min prep | add private note

By: prettyinpink
Jul 8, 2003

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.

12 -16 scones (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 425 F.
  2. 2
    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 granduals.
  3. 3
    Add sugar; toss to mix.
  4. 4
    Add milk and stir with a fork until dough forms.
  5. 5
    Form dough into a ball and turn smooth side up.
  6. 6
    Pat or roll into a 6 inch circle.
  7. 7
    cut each circle into 6 or 8 wedges.
  8. 8
    place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft.
  9. 9
    sprinkle desired amount of cinnamon and sugar on each scone.
  10. 10
    Bake about 12 minutes, or until medium brown on top.

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Featured Reviews for This Recipe

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From: Wish I Could Cook

On Jan 30, 2010

I just popped these out of the oven and am getting crumbs all over the keyboard as I type. But wanted to add my rave review! I made these vegan by using soymilk and margarine, and I added some chocolate chips. Baked for 15 minutes and they are delicious! I halved the recipe — except for the sugar - everything worked out great. Yum!

0 people found this review helpful

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  • From: cooking_neko83

    On Nov 11, 2009

    Overall a pretty good recipe. The scones baked up nicely and puffed up in size. It was missing the 'scone' flavor that I'm used to, perhaps due to too much butter and a tad much sugar. For some reason I did not get as much yield as the recipe indicates ( only got 8 scone triangles, 2-3 inches in length).

    0 people found this review helpful

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  • From: Amazonheart

    On Mar 21, 2005

    These scones are perfect for those who want a delicately sweet, but simple confection - I used 1/3 cup of sugar, but I have mine plain with coffee. KEY: Make 2 rounds, not 1. Also, I prefer cutting each round into eighths, as they bake better. Cut each round into quarters, and then neatly bissect each quarter into two equal triangles - they come out more evenly than slicing across the round to make eighths. Baste with milk, and sprinkle liberally with sugar to make a flavorful coating. I had to bake mine for 15 minutes to get them done. Delectable and reassuring comfort food.

    13 people found this review helpful

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  • reviewer icon

    From: Mary Scheffert

    On Oct 17, 2006

    This is an extremely simple recipe that can be adapted in so many ways! I added about a 1/2 cup of sweetened dried cranberries, a 1/2 cup of walnuts (chopped small), and the zest of one large orange. Before putting them in the oven, I sprinkled them with some sugar. YUM! Can't wait to experiment with other flavor combinations - thanks for posting! -M (Note: I like to form the dough into a rectangle and cut 6 squares, then cut each square diagonally to get 12 scones.) Made these again as a "welcome home" surprise for my folks who were returning from MN. Orange & cranberry is their favorite, and I have found that cutting the dough with a biscuit cutter is much easier than forming the traditional wedge-shape. They also seem to bake more evenly. -M =)

    5 people found this review helpful

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