Joined Feb 4, 2003
I'm hostessing a Valentine's Day tea and am looking for a really good scone recipe. I'v had scones in tea houses that were delicious and I've had some that could be used for hocky pucks. Can someone please recommend a good one? Thanks

Joined Aug 29, 2000
Hello Denise, and welcome to Chef Talk.

We have a great search capacity on this board. Look up near the top of the screen on the right side and click on the "search" button. Type in 'scones' and you'll see many threads with scones as part of the conversation. Some have recipes. Have fun!

And please stop in at the Welcome Forum to introduce yourself. We'd like to give you a real welcome.

Joined Dec 4, 2001
There is a really tiny cookbook called "Simply Scones". I forget who the author is but it is widely available at good bookstores. There are some unusual and delicious recipes in it and some that are sure to suit your needs.

Joined Nov 6, 2001
Hi..this is the recipe that I have used for years...

8 Cups A.P flour 350 degrees
1 T salt
3 T baking powder
1/4 Cup sugar
1 1/2 t baking soda

1 # butter - cut into small pieces
1 qt buttermilk
Mix dry ingredients...and add butter and mix until fine meal...add buttermilk until dough forms.. Roll out about 1" thick and cut into desired shape..egg wash and bake for about 15 min until golden brown..
You can add several differnt things

chocolate- reduce flour by 1 cup and add 1 C cocoa

choc chip- just add choc chips

coffee- dissove some coffe extract and add to buttermilk

oatmeal raisin- reduce flour and add equal parts of oatmeal and add some raisins

lemon poppy- add poppy seed to mix and make a lemon 10 X glaze

streusel- just coat with streusel befor baking

Hazlenut spice- add chopped hazlenuts to mix and add some cinn & nutmeg etc to mix..
the list goes on...hope this helped



Joined Apr 4, 2000
Welcome to Chef Talk Denise!

I love scones, my favourite are ginger scones. Here's my recipe:

Sweet Milk Scones

2 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons sugar (optional)
4 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
3/4 cup whole milk

Adjust oven rack to middle position and heat oven to 450 degrees.

Whisk flour, cream of tartar, baking soda, salt, and sugar together in large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With fingertips, pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.

If making by hand, make a well in the center and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tube, pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well floured work surface.

Quickly roll dough to thickness of 1/2 inch. Use a lighly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3 inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lighly browned, 10 to 12 minutes.

Just add candied ginger and a pinch of ginger to the dough and you'll be in heaven.

Latest posts

Top Bottom