Thursday, August 6, 2009


I made some blueberry scones tonight with this basic scone/biscuit recipe and was reminded how wonderfully versatile and easy it is. I got it from my mom a few years back when I was trying to make homemade strawberry shortcake and just couldn't quite duplicate her light, slightly sweet shortcake. This recipe can be used to make plain shortcake, scones, or savory drop biscuits depending on what is added.

Here's the basic recipe:
  • 2 cups flour (my mom always sifts it...I never do)
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp sugar (increase to about 3 tbsp if you are making shortcake or scones)
Mix these dry ingredients together thoroughly and then cut in:
  • 5 to 6 tbsp butter, slightly softened
You should have a sort of crumbly mixture after cutting in the butter. Then add:
  • 1 cup milk or cream, stir to combine.
If you are making scones, stir in your additional ingredients and top with a bit of raw/turbinado sugar. A few of my favorite scone variations are orange zest with cranberries, dried blueberries, and of course, chocolate chips...the possibilities are quite endless.

For savory biscuits, you can try adding bacon, cheese and chives or sundried tomatoes and feta...again, endless possibilities!

Drop by tablespoonful onto cookie sheet and shape as desired. Bake at 350 until the tops of the scones start to turn golden, 10 to 15 minutes depending on the oven.

1 comment:

  1. Sounds yummy!

    I love your pics, Jen--you're really a very talented photographer!