Basic British Scones Recipe

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Most Helpful Positive Review

Jan 27, 2004

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.

—NINGENSUKI

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Most Helpful Critical Review

Jan 28, 2003

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.

—Rob

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234 Ratings

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Jul 10, 2003

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.

—AnnaG

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May 28, 2003

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.

—BRAINFEVER

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Jan 27, 2004

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.

—Mallinda

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May 04, 2003

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.

—AGENT00111

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Jun 11, 2003

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.

—LOUISE CANADA

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Apr 14, 2003

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!

—TRISHICAT

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Nutrition

Calories
124 kcal
6%

Carbohydrates
18.8 g
6%

Cholesterol
1 mg
< 1%

Fat
4.2 g
6%

Fiber
0.6 g
2%

Protein
2.6 g
5%

Sodium
134 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basic British Scones

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 0.8g 4 %
Cholesterol 1mg < 1 %
Sodium 134mg 5 %
Potassium 85mg 2 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 0.6g 2 %
Protein 2.6g 5 %
Sugars 2.8g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 10 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.