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Oven 425 F

Yields 12 Scones

2 cups flour

4 tsp baking powder

1 tsp salt

2 T sugar

Mix together in a medium mixing bowl.

½ cup butter (one stick)

Soften the butter a bit (20-30 seconds in the microwave on power level 3). Cut the butter into the flour with a pastry blender until the mixture is like tiny gravel.

1 cup milk

Add the milk all at once, and mix with a fork just until all is moistened. The batter should be very soft and sticky.


½ cup flour

Spread ½ cup of flour on the countertop in a 12” circle. Turn out the batter onto the flour. Sprinkle 2 Tbsp of flour on top.


Gently knead about 12 times, pulling from under the outer edge and folding in to the center to knead in the flour.

This is the critical point for fluffy scones- don’t handle the dough too much and don’t mix in too much flour or the scones will be tough.

When the dough is just stiff enough to hold its shape without sticking to your fingers, pat it down evenly to 3/4″ – 1” thickness. Cut with a round biscuit cutter or just cut into triangles.

Rub the cutter or knife in the flour between cuts. Place on an ungreased cookie sheet.

Gather up the remnants of dough into a ball and pat down for another cut.

Bake at 425 F for 10-12 minutes.

This is a variation of my mom’s biscuit recipe. These scones are perfect shortcakes – just add fruit and whipped cream.   

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