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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Breakfast Scones Recipe

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This recipe for Breakfast Scones is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C self-rising flour
1/2 tsp baking powder
1/4 C sugar
1 stick chilled butter cut in 1/2 inch pieces
1 egg
1 tsp vanilla
1/3 -1/2 C heavy cream or buttermilk
Directions:
Directions:
Preheat oven to 400 degrees. Lightly grease a baking sheet or line with parchment paper.

In large bowl, sift flour, baking powder, sugar, and salt. Use a pastry blender to cut cold butter until mixture resembles coarse meal. Whisk together egg. buttermilk and vanilla. Add to flour mixture just until moistened. Turn dough onto a floured surface and knead dough by hand just until it comes together, 5 to 10 seconds. Don't over work the dough. Roll or pat into a 1/2 inch circle. Cut into wedges and place on baking sheet. Brush with extra buttermilk and sprinkle with sugar.

Bake until tops are light brown, 20-25 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Add Glaze if desired. See index for Glazes.

Optional: Before turning out dough onto floured surface gently stir in 3/4 Cup of your choice:
Raisins, plus 2 tsp cinnamon
Dried cranberries, plus 1 T orange zest
Fresh blueberries plus 1 T lemon zest
Chopped pecans
Personal Notes:
Personal Notes:
Keep a light hand when making Scones. Overworking the dough will make them tough.

 

 

 

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