Quick Warm Scones for a Breakfast Treat

Quick Warm Scones for a Breakfast Treat

Cranberry Orange Scones, Cheese Scones, Raisin Scones

Quick Warm Scones

I graduated from Immaculate Heart High School in Hollywood, California. So did Meghan Markle, now Duchess of Sussex. You know, when one of the girls gets married to Prince Harry, the Duke of Sussex and the wedding is shown on live television, you have to get up at 4 o’clock in the morning to watch. That was the first time I made scones because I wanted something to celebrate and have with my winter forest tea.  I have always been biscuit challenged, they come out flat as a pancake.  It seems, however, that scones, which are in the biscuit family are not beyond me, and actually come out pretty good.

The great thing about scones is that they are quite forgiving, and you can put things in them to make them more interesting.  I like putting raisins in mine, a little sugar, and vanilla.  But, they don’t have to be sweet, either.  Sometimes, I put cheese, paprika, and herbs in and they make a great lunch or dinner accompaniment.

Because they are so quick and easy to make, they are a perfect accompaniment for a holiday morning.  Have them on Thanksgiving morning while preparing the feast, a great snack whilst opening Christmas presents, or something to give the egg hunters on Easter.

Scones on YouTube

Quick Warm Scones for a Breakfast Treat
Recipe type: Bread
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
We love scones in the morning. They are quick to make and very forgiving.
Basic Dough
  • 4 ounces Butter (1 stick) cold unsalted butter
  • 1 1/2 cups Flour all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk
Sweet Fillings - pick as many as you like
  • 1 tablespoon raisins
  • 1 tablespoon dried cranberries
  • 1 packet True orange
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla
Savory Fillings
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon paprika
  • 1 teaspoon Sunny Paris
  1. Preheat oven to 400F/204C and line a baking sheet with parchment paper; alternatively grease a baking sheet with butter.
  2. Cut the butter into 1/4 inch pieces, and put it in the refrigerator for about a half an hour to completely chill. Measure out dry ingredients, dried fruit, etc., and put that in the refrigerator as well.
Food Processor Method
  1. Take the chilled butter and dry ingredients, including dry fillings and put them in the bowl of your food processor. Process until you see pea-sized bits of flour and butter. Add the milk and process until it forms a nice ball.
Manual Method
  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  3. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
Shape the Dough
  1. Take the dough out of the bowl and put it on a floured work surface. The dough might be sticky, so flour your hands as well. Bring the dough into a ball and flatten it out. You should have something that looks like a pillbox hat. Turn the dough a few times to get it started. Have ready a sharp knife or good dough cutter. Cut the dough in half, then cut each half in half, and so on until you have eight pieces. Put the pieces on the prepared baking sheet.
  2. You can brush the scones with an egg wash, and if they are sweet, you can sprinkle a little sugar on them.
  3. Bake them for 15 to 20 minutes or until they are nicely browned. Remove from the oven and cool on a wire rack until they are cool enough to eat. Serve with butter and enjoy!


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