This recipe will give you scones that are super soft and fluffy on the inside and begging to be topped with jam and honey – all in under 30 minutes! Top them with jams, jellies, or honey and they will be a sure crowd pleaser at any breakfast or brunch. They are so easy to make, you’ll never go back to store bought.
These scones are a whole new world compared to the ones I’ve bought in little plastic boxes at the store. Those are just “wannabe” scones that are small, dry, and flavorless (and usually over priced).
Enter homemade scones. They are warm and soft, and not dry and crumbly. They are more like bread than cardboard and can give store-bought a run for its money any day.
I definitely can’t take all of the credit for this recipe, though. My mom has a passion for making all things homemade, and her breads in particular are heaven! She has been making these scones as long as I can remember. They were definitely a staple growing up and I still have memories of eating fresh scones from the oven in the morning and smothering them in homemade crabapple jam or drizzling them in honey.
Make these scones for your family, and create your own memories! I hope your family enjoys this recipe as much as mine has.
- This is just a basic scone recipe, you can definitely add in things like raspberries, blueberries, lemon or orange zest, or chocolate chips!
- For savory scone you could add grated cheese, chopped garlic or your favorite herbs such as chives or rosemary.
- I used my 15 Minute Strawberry Jam recipe with the scones-it is delicious!
- 2 cups unbleached, all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons cold butter
- ¾ cup almond milk or cream
- Preheat oven to 450 degrees.
- In a large mixing bowl, mix together flour, cream of tartar, baking soda, salt, and sugar.
- Add the butter to the flour mixture. Using a pastry cutter or a couple of butter knives, cut in the butter until the mixture is little pieces of butter and flour that resemble coarse meal.
- Pour in the milk and mix until a dough forms. It may be a little wet, that's ok.
- Roll out the dough on a floured surface until it is about ½ inch thick. Transfer to a parchment-lined, or floured baking sheet. Cut the dough into wedges with a knife and place in the oven.
- bake for about 12-15 minutes. Take out of the oven when the scones have fluffed up a bit and are starting to turn brown on the edges.
- Serve while still warm!