Scones / Biscuiti englezesti

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Posted By: Dan Petra
Posted In:  Breads
Page Views:  2682 views
Preparation Time:  15 minutes
Cooking Time:  30 minutes
Course: breakfast

Other Info

servings: 4-6





2 c


240 g

2 Tbs


2 Tbs

2 tsp

Baking powder

2 tsp

½ tsp


½ tsp

4 Tbs


4 Tbs




â…“ c

Milk or cream

80 ml

¼ c

Nuts (toasted - optional)

40 g


1. Preheat the oven to medium-high. If using nuts, chop and toast in a dry skillet.

2. In a large bowl combine flour, sugar, baking powder and salt and blend well.

3. Cut in the butter with butter knives, a fork or your fingers. Chilled butter is best. Add nuts.

4. In a smaller bowl, beat 2 eggs. Remove 2 Tbs of egg and set aside.

5. Add milk to the beaten eggs and blend well.

6. Add the egg and milk mixture to the dry ingredients and mix until just blended (don't over mix).

7. Turn the dough onto a lightly floured surface and knead 12-15 strokes (until almost smooth).

8. Gently roll dough into a rectangle ½ - ¾ inch thick. Cut the rectangle the long way, then each half into 6 fat triangles.

9. Brush each scone with the reserved beaten egg (you can use your fingers for this if you're gentle). If you'd like, sprinkle the scones with coarse sugar. Grease a baking sheet and arrange the scones on it.

10. Bake the scones for 15-20 min or until golden on top. You may need to reduce the temperature a bit after the scones go in to keep them from burning on the bottom.                                                


Notes: These scones make a fantastic weekend breakfast or treat to bring to your office. Once you're comfortable with the basic recipe, try adding up to ½ c dry fruit or berries, nuts or seeds. Try ½ tsp of spices like cinnamon, ginger, nutmeg or lemon zest. You can also sprinkle the tops with chopped nuts or seeds – the egg will help most things stick.


Variations: Flavor combinations we like include: sliced almonds, lemon zest and poppy seed or raisins, chopped walnuts and cinnamon. If you have access to fancy ingredients, try chopped fresh ginger.

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