I love sitting down in the afternoon with a nice cup of tea and a scone. This is a quick, easy scone recipe that I use most of the time as it is easy to manipulate and turn into a variety of flavours.
I usually make it as a raspberry and white chocolate scone, but today, I am going to make it as a pear toffee scone.
Basic Scone Recipe
- 2 cups flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1/3 cup oil
- 3/4 cup milk
- 1 cup (blueberries, cheese, raspberries or whatever you desire as long as it is not liquid)
Combine the dry ingredients in a large bowl, and dump the liquid on top. Stir until it makes a slightly sticky dough. Turn out on a floured board and knead slightly. Pat it to flatten. You can either make
- a large round scone and cut it into wedges, brushing it with milk and sprinkling it with sugar, or
- about a dozen rounds about 2 inches across (I use a glass to cut them out)
Bake at 425F for about 15 minutes.
Variations:
- pear toffee: 3/4 cup diced fresh pear and 1/4 cup skor toffee chips
- raspberry white chocolate: 3/4 cup fresh or frozen raspberries, 1/4 cup white chocolate pieces/chips
- cheese: 1 cup grated cheddar plus 1 tsp dried oregano
- apple: 1 cup diced fresh apple plus 1 tsp cinnamon, 1/4 teaspoon cloves and 1/2 teaspoon nutmeg
- blueberry: 1 cup fresh or frozen blueberries plus grated peel of a lemon or orange
- chocolate cherry: 3/4 cup fresh or frozen cherries, halved and 1/4 cup dark chocolate chips
I’m sure you can come up with other variations. Let me know what you think.
If you would like a gluten-free variation, I have one here
Great now i’m starving!! I’ll have to try this out!!! Haha Where is Scones house? That’s a reference to fargo (where is pancakes house)
hehe, nice site as well
-Stu
Thank you, Stu.
Been a superior chef many years ago means that I have seen a lot of recipe sites and books. I think you have something specail here and if you ever decide to take it to the next level I think you have what it takes to put a good book together.
Thank you so much for the encouraging words.
I like what you are doing here.. but every time i visit this site I come away feeling hungry lol.
Ill bookmark you, as I am going to try out some of these ideas.
Thanks so much
Chris
Thank you. I hope you enjoy them:)
We’re a mostly gluten free household due to celiac. Does this recipe convert to gluten free easily? I’d be curious, thanks!
I’m not sure. I do have a bag of gluten-free flour, so I’ll see how it works this weekend, and post the result:)
Great information on the food.
Thanks!
Great looking content. Can’t wait to get home and try out of these dishes!
-Ryan
Thanks. Hope you enjoy them:)
I’m thinking of writing a blog post in response. Can you mind if I connect to your website from my article?
If you like:)