Francine Lizotte


These quick "cakey" breads are so delicious and well balanced... not too sweet and not too buttery! They are the perfect addition to your next tea party!


☆☆☆☆☆ 0 votes

15 scones
15 Min
15 Min


  • 2 c
    self-rising flour
  • 3 Tbsp
    granulated sugar
  • 3 tsp
    baking powder
  • 1/4 tsp
    ground himalayan sea salt
  • 6 Tbsp
    cold unsalted butter, diced
  • 1 medium
    free-run egg, beaten
  • 1/2 Tbsp

How to Make Scones


  1. In a large bowl, combine flour, sugar, baking powder and sea salt; whisk until well mixed. Transfer flour mixture into a bowl of food processor and add cold butter; process until mixture resembles to coarse crumbs. Transfer back to the bowl and pour in milk. With the tip of the fork, stir the mixture until it just gets together – DON’T overmix.
  2. Preheat oven to 400ºF. Transfer the dough onto a lightly floured work surface and form a round shape, flatten it down to ¼-inch thick. If need it, roll it but don’t press hard on the dough. Dip a 2 ¼-inch (58mm) cookie cutter in flour and cut; repeat for each scone.
  3. Transfer onto a baking sheet lined with a silicone mat. Brush off any excess flour and apply egg wash on top of each of them. Transfer into the preheated oven and bake 15 minutes or until they puffy and slightly golden brown. Let them cool off on a wire rack slightly before serving them warm with strawberry butter.
  4. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About Scones

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: English

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