Recipe by Angela Martini
"After much trial and error, I've come up with this basic scone recipe which rivals the scones at "Tea & Sympathy" in NYC."
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cream of tartar
I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes:
1)Do not "overub-in" the butter. Yes! please use butter for the flavour, instead of the margarine.
2)Make sure everything is extremely cold.
3)Do not knead the dough for more than 8-10 times, even when there are crumbs left behind, just pat them onto the dough when you shape it out on the cookie sheet.
4)Instead of cream of tartar and baking soda, add 2 tsps of baking powder.
I made many many scones before, but never ever cut any of them into circles as suggested in recipes. Instead roll the dough out into a 6" circle and scour the circle into 6 triangles is my favourite method.
I tried these because there was less butter and plain milk, rather than the ones my mother taught me, with twice the butter, sour cream and lots more sugar. However, these were very dry, tasteless and flat. So very dissappointing. I am surprised at the positive reviews.
This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 tablespoons of sugar instead of 2 (1/8 cup). Good additions are 1 tablespoon of orange zest and dried cranberries or 1/2 cup frozen blueberries.
Finally! The perfect scone recipe. And easy. Forget the creme recipes & stuff. I substituted butter and baked at 450 for 12-15 minutes and added a tad more sugar. Also- roll out thick because mine did not rise. And I've added stuff in, like cranberries and orange, etc. It's great- you'll love it.
These were quick and easy to make. I had planned to add some blueberries, but when I saw the dough was pretty dense I was afraid they would get all broken up if I tried to mix them in. I also decided to cut the scones into triangles. I wasn't sure how much the scones would spread as they baked, and since they hardly spread at all, my triangles were too small. BUT, they tasted great in spite of all this and I would definitely make them again.
Very Delicious! I made first batch straight off of the recipe and it was perfect: light and airy scone, not heavy like others. Second time I made it I made 4 large scone: 1 plain, 1 with dried cranberries and almond slices, 1 with chocolate chips, and 1 with berry jam (a little wet, I added more flour) swirled in.
Very good! I made these for my Scottish friends and they loved them. I added mini-chocolate chips to one batch and raspberry jam to another. They took a little longer to bake than the recipe ways, but that could be my oven.
Thanks Angela! Very easy to make and a great basic scone. I made mine with half whole wheat and butter. I think these are lighter than those at Tea & Sympathy, and therefore better for my diet. Of course those at T&S are a wonderful treat now and then!
* Percent Daily Values are based on a 2,000 calorie diet.
Basic British Scones
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 38
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