The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


qahtan's picture


plain scones

currant scones



2 cups flour

1 ½ teaspoons baking powder

¼ cup soft butter

2/3 cup milk plus or minus

1 egg


 sift flour and baking powder together. Blend in soft  butter.

 Beat egg and add to milk and stir into flour with a knife, do not stir to much.

 Turn dough onto counter and knead 10 times, just enough to tidy the ball of dough.


 Roll lightly to about ¾  - 1 inch,  cut with cookie cutters place on dry cookie sheet 

 And bake at 425  till nice and golden on top 12/15 minutes.

 It is better to at least double the recipe, and add 1/3 sugar to dough if you want sweet scones

  these can be ,made with  added cheese, sugar, chopped black olives and sautéed onion,

all kinds of choices

BettyR's picture

This is a great recipe... One of my favorites.


Thanks for posting again.

oxler21's picture

Both these recipes though not directly bread related sound well worth trying and putting together for a tea-time treat.  Thanks for the ideas.

Danai Wangsiri's picture
Danai Wangsiri

Thanks Qahtan,

I love scone(s) too. Nothing better than warm from the oven with afternoon tea.

I will try your recipe.


hanseata's picture

I love English scones. American ones are quite different (but good, too).


BettyR's picture

but also good, I love both. I have this recipe for the American version and it is really good. I love it plain but sometime I will pat a few frozen blueberries into the dough right before I cut them to go in the oven.


Starbucks Mini Vanilla Scones

Posted on Copykats March 15, 2007 by May M.


*Note: posted by May M - I love Starbucks's mini vanilla scones, so much so that I set out to create my own copycat version. After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture. Full-fat sour cream is the key ingredient, so please do not substitute. To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze.

  Dry Ingredients

2 cups all-purpose flour (2 cups weigh 9 oz)

2 teaspoons baking powder

1/2-teaspoon baking soda

1/2-teaspoon salt

1/2-cup sugar

5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)


Wet Ingredients

1-cup regular full-fat sour cream

1 large egg yolk

2 teaspoons vanilla extract



1 1/2 cups powdered sugar

Water, as needed


* Preheat oven to 400 deg. F.

* Whisk together dry ingredients in a medium bowl.

* Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal.

* In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).

* Place the sticky dough onto a parchment-lined (or un-greased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.

* Bake for 15 minutes or until golden brown on top.



* Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.

* Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.

  • Serve immediately. Store cooled scones in an airtight container.


breadmantalking's picture

try using buttermilk instead of the regular milk and 1/2 tsp. of cinnamon. They come out even smoother and yummier!

David at: