Posted by: marthabernie | August 16, 2014


If the British have it right, scones were invented in Scotland.  They are now made and consumed all over the world, and the variations are many.  There are even variations on how to pronounce the word!  In the U.S. and parts of Ireland, it is usually pronounced “skown.”  However, in Great Britain, the pronunciation is almost always “skon.”  Whatever the pronunciation, the following is not a typical scone recipe but rather a variation which is a cross between the traditional scone and Scottish shortbread.  I got the recipe from my cousin Peggy.  She got it from a neighbor.  They are easy to make and the recipe supports dozens of variations.  Try adding your favorite dried fruit, raisins, mini chocolate chips or spices.  Or make indentations in the tops with a spoon and fill with jam or preserves before baking.  I like to make them with a couple drops of lemon extract and some lemon zest added to the dough before kneading.


2-1/4 cup all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder (yes, tablespoon, not teaspoon)

11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces

1 cup cold heavy cream

Preheat oven to 375 degrees F.  Whisk together flour, sugar, and baking powder in a large bowl until combined.  Add butter and use a pastry blender or your fingers to blend into dry ingredients until the consistency of coarse meal.  Add cream and stir, just until blended.  There will be small lumps of butter in the mixture.

Turn out onto a floured surface and knead until you have a round ball.  Pat the dough into a square, about one inch thick.  Cut the dough into four squares, and then cut each square diagonally into four triangles.  Arrange each piece on a parchment lined baking sheet about one inch apart.  Bake 15 – 20 minutes, until golden brown.  Let cool a few minutes before icing.


1 cup powdered sugar

1/4 teaspoon vanilla extract

1-1/2 tablespoons water

Combine sugar and extract in a small bowl, add water a few drops at a time until icing is thin enough to be drizzled.  Dip the end of a whisk in the icing and drizzle over scones.  Makes 16.

NOTE:  Icing can also be flavored with extract, chocolate or lemon juice in place of water.

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