Preheat oven to 425. Mix together all the dry
ingredients. For savory scones, half the sugar (4
1/2 tsp).
Cut in the butter by hand, until uniform in
texture. Add any optional ingredients, such as
berries, cheese, or herbs.
Mixture can be refrigerated at this point over night, for quick
scones the next day.
Add milk, and form into a ball. Flatten into a
circle 8 inches across, and cut into 8 wedges. Bake for approx 15
minutes, or until golden brown.
Originally Submitted
1/10/2015
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