Scones are very versatile; seedless white raisins or a little cheese can be added to the dough. Plain ones can be served butter alone, or jam and whipped cream as well.


  • 3 c all-purpose flour
  • 1 1/2 tbsp baking powder
  • 1/4 c sugar
  • 1/4 c (1/2 stick) butter
  • 1 egg
  • 1/2 c milk
  • 1 tsp salt


Sift flour and baking powder in a mixing bowl, add salt and 3 tbsp sugar, stir. cut softened butter into small pieces, "cut in" with a pastry mixer until the mixture resembles breadcrumbs. DO NOT OVERWORK THE MIXTURE. Beat the egg slightly in a small bowl, add 1/3 c milk and add into the flour and butter mixture. The scone mixture should be stiff but soft, add a very little milk if it is too dry. Roll out to 3/4" thick and use a plain or fluted cookie cutter (2" in diameter) to cut out scones or use a sharp knife and cut into 2" squares and fold in half to form triangles-DO NOT PRESS DOWN. Brush remaining milk on scones and sprinkle with remaining sugar. Place on a lightly greased cookie tray and bake at 350* F for 25 min or until done.

Serve hot or cold

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Submitted 6/13/05.
Source: Great Desserts, International Culinary Society, NY
Submitted By: Ray
Great Britain Scones